Eno River Farmers Market » beets

Recipe: Cabbage and Beet Slaw

enoriver — Wed, 26 May 2010 18:27:27 +0000

2 medium beets, trimmed
1 head of cabbage, shredded
1 1/2 tablespoons cider vinegar
2 teaspoons coarse-grain mustard
2 teaspoons orange zest
1 teaspoon honey
6 tablespoons olive oil

Peel the beet using a vegetable peeler. Using a food processor or box grater shred the beets and combine them with the cabbage. Whisk together the vinegar, honey, mustard, oil and ginger in a small bowl. Add salt and pepper to taste. Toss vinaigrette with cabbage-beet mixture. Allow to stand for half an hour before serving, tossing regularly.

Recipe: Pickled Beets

enoriver — Wed, 26 May 2010 18:09:50 +0000

Ingredients

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves

Directions

Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. Process in a hot water bath 10 minutes.

Recipe: Quick Pickled Beet Salad

enoriver — Fri, 05 Feb 2010 23:00:46 +0000

This recipe also works very well with carrots. Just julienne the carrots and don’t boil them.

Ingredients

4 beets (about 2 pounds)
3/4 cup orange juice
12 cup cider vinegar
1 tablespoon dark brown sugar
1 large clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
Salad greens
1/2 cup crumbled ricotta salata, feta, or chevre
2 tablespoons chopped pecans or pumpkin seeds (optional)

Directions
Boil the beets in salted water until tender. Run them under cold water, slip off their peels, and quarter them. Whisk together the orange juice, vinegar, brown sugar, garlic, salt and pepper. Pour this mixture over the beets and toss in a sealable container. Seal the container and place it in the fridge for at least 2 hours, preferably overnight.

Strain the beets, reserving the liquid. Whisk the reserved liquid with the mustard, salt, pepper, and olive oil. On a platter or on plates, mound the salad greens, top with the beets, drizzle with the vinaigrette and top with crumbled cheese and nuts.

Recipe: Crock Pot Braised Hen

enoriver — Fri, 29 Jan 2010 22:15:41 +0000

Ingredients

2 medium onions, sliced
2 tablespoons melted butter
2-3 lbs potatoes, cut in 1/2 inch slices
a bunch of carrots, chopped into 1-inch pieces
a bunch of beets, cut in 1/2 inch slices
all your favorite herbs and spices like thyme, ginger, rosemary
salt and pepper
1/4 cup chicken broth
1/4 cup white wine
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 whole stewing hen, cut into pieces

Directions

Brush the inside of a 6-quart crock pot with melted butter. Place the onion slices in the bottom of the crock pot/slow cooker. Top with potato slices, carrots and beets. Sprinkle the broth, wine, garlic, salt, pepper and herbs and spices over the vegetables. Rub the chicken pieces with salt, pepper, and herbs. Arrange the chicken pieces on top of the vegetables. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

Recipe: Vegetarian Beet Soup

enoriver — Mon, 25 Jan 2010 18:33:43 +0000

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups vegetable stock
salt and pepper
sour cream

Directions

Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until translucent. Add beets, and cook for 1 minute. Add stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with sour cream.

Recipe: German Beet Salad

enoriver — Mon, 25 Jan 2010 18:30:05 +0000

Ingredients

8-10 beets
2 tablespoons water
1/4 cup white wine vinegar
2 tablespoons caraway seeds
1 teaspoon white sugar
1/2 a small onion, minced
1 teaspoon prepared horseradish
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons olive oil

Directions

Wash beets and trim off greens. Bring a pot of salted water to a boil, add beets and cook, covered, until tender. Remove from heat, drain, and peel and slice when cool. In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

Recipe: Red Beet Borscht

enoriver — Mon, 25 Jan 2010 18:26:55 +0000

Ingredients

1 pound of pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium potatoes, peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
6 ounces tomato paste
3/4 cup water
1 small head cabbage, shredded
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon brown sugar or honey
sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

Directions

Remove the sausage from the casing and add it to a skillet over medium-high heat. Brown while chopping and stirring. Remove from the heat and set aside. Fill a large pot with water about 2 quarts, and bring to a boil. Add the sausage and the beets. After 10 minutes, add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage. Heat the oil in a skillet over medium heat. Add the onion, and cook until translucent. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the garlic and cook for one more minute. Season with salt, pepper and sugar. Garnish with sour cream and fresh parsley or cilantro.

Recipe: Winter Pot Roast with Vegetables

enoriver — Wed, 09 Dec 2009 19:30:43 +0000

Ingredients

5 slices bacon
1 clove garlic, minced
1 large onion
2 pounds sweet potatoes, peeled and cut in 1-inch pieces
2 med turnips, cut in 1-inch pieces
6 carrots, peeled, cut in 1-inch pieces
3 beets, peeled and cut in 1-inch pieces (optional)
1 small cabbage, cut in 2-inch chunks, or 1 pound brussel sprouts (optional)
Salt and pepper
1 teaspoon dried thyme
1 boneless beef chuck roast, about 3 pounds
1 cup beef broth
1/2 cup red wine
3 tablespoons tomato paste
2 tablespoons flour or 1 tablespoon cornstarch
2 to 3 tablespoons cold water

Directions

In a hot skillet with a little oil, brown the beef on all sides. Place bacon over the bottom of the crockpot or dutch oven. Arrange sweet potatoes, turnips, beets, and carrots over the bacon. Sprinkle with garlic, salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions and cabbage around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth, wine and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

To make gravy, skim fat off the top of the broth, put the broth in a saucepan, and bring it to a simmer.

In a small bowl, whisk the flour or cornstarch with the water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

Recipe: Roasted Root Vegetables

enoriver — Fri, 13 Nov 2009 22:44:25 +0000

Ingredients

A mix of root vegetables such as beets, carrots, parsnips, turnips, leeks, onions, and sweet potatoes, cut into 1 inch chunks
3 or 4 cloves garlic, peeled
1/4 cup olive oil or butter
salt and black pepper
a few sprigs rosemary, thyme, or marjoram

Directions

Preheat the oven to 400. Toss the vegetables in the oil and place in a baking dish. Make sure all the vegetables fit in a single layer. Sprinkle salt, pepper and herbs over vegetables. Bake until vegetables are tender, 30-45 minutes. Turn the vegetables few times during cooking.