Chef Devon Sanner’s
Local Vegetable Recipes
Beets 3 Ways
Beets - Aguiar Farms - Paulden, Az
Sept. 16 2020
Raw Beet Salad
Yield: about 1 ½ cups
Ingredients:
½ lb. - Beets (1 large beet)
½ Tbs. - Oil (vegetable, canola, olive oil a work fine)
1 Tbs. - Vinegar (apple cider vinegar, sherry vinegar, or red wine vinegar are all great)
1 tsp. - Prepared mustard (brown mustard or Dijon are best for this)
2 Tbs. - Minced fresh herbs (mint, parsley, basil, dill, fennel, or cilantro all work well)
Pinch Salt
Procedure:
1) Peel the beets.
2) Grate the beet on the large grate side of a box grater or food processor, or cut into thin matchsticks, then place beets in a mixing bowl.
3) Sprinkle the beets with salt.
4) Mix together the oil, vinegar, and mustard. Pour dressing over the beets.
5) Mince your fresh herbs and mix them in with beets.
For delicious additions to this simple salad, you can add any of these ingredients that you have on hand, as they pair well with beets:
Citrus, chiles, olives, toasted nuts, cheese, avocado, corn, cucumber, tomato, yogurt, apple, pear, or seafood.
Roasted Beets
Yield: about 1 ½ cups
Ingredients:
½ lb. - Beets (1 large beet)
1 Tbs. - Oil (vegetable, canola, olive oil a work fine)
½ tsp. - Salt
Procedure:
1) Preheat your oven to 400 F.
2) Peel the beet and cut into large bite-size wedges.
3) Toss beets with oil and sprinkle with salt.
4) Place beets on a baking sheet lined with aluminum foil. If you are cooking different colored beets at the same time, keep the beets separate by putting them on separate sheets of foil and turning up the edges in order to stop the colors from bleeding together.
5) Roast beets approximately 30 minutes until they are done and have a little browning on the surface. You can eat them right away or cool them to use in a salad.
Pickled Beets
Yield: about 1 ½ cups
Ingredients:
½ lb. Beets (1 large beet)
2 Tbs. Vinegar (I like apple cider vinegar or rice wine vinegar for these)
1/3 c. Water
1 Tbs. Sugar
½ tsp. Salt
Procedure:
1) Cook beets in well-salted boiling water until tender but not mushy. You can test doneness by poking the beet to the center with a thin knife. The knife should slide out easily if you try to pick up the beet. If it doesn't, the beets need to cook longer.
2) Cut the beets into bite sized wedges or ¼ inch strips (like fat matchsticks).
3) Combine beets with sugar and salt and toss thoroughly to coat.
4) Heat water and vinegar to boil, allow to cool 5 minutes, then pour over beets, making sure they are completely covered by the liquid.
5) You can eat the beets immediately once they cool, but their flavor will mature after a couple of days under refrigeration.