Beets

Beet Muffins

Beet Muffins Created by Chef Joe Pastry Ingredients 1 cup roasted red beets, shredded 1 cup whole wheat pastry flour ½ cup all-purpose flour ½ cup + 2 Tablespoons brown sugar ½ cup vegetable oil ½ cup buttermilk 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon pure vanilla extract ¼ teaspoon cinnamon 1

Root Vegetable Salad with Flower Petal Dressing

Root Vegetable Salad with Flower Petal Dressing Created by Chef Marguerite Grifka Ingredients and Directions 1 beet, cooked, peeled and cooled 1 rutabaga, cooked, peeled, cooled and diced ½ cup cauliflower, cooked and chopped ½ cup red cabbage, shredded ½ cup swiss chard, shredded 1 rib of celery, chopped ½ cup flower petal dressing Slice

Garden Greens with Fresh Herb Vinaigrette

Garden Greens with Radish Pods and Flowers, Shaved Beets, and Fresh Herb Vinaigrette Created by Chef Amy Finley Serves 8 Ingredients and Directions for Fresh Herb Vinaigrette ¼ cup freshly squeezed lemon juice 1 Tablespoon Dijon mustard 1 teaspoon sugar salt and freshly cracked black pepper 1 Tablespoon minced parsley 1 Tablespoon minced basil 1

Deviled Eggs, Three Ways

Deviled Eggs, Three Ways Created by Chef Chad White  Directions for Hard Boiling Eggs 1. Cover eggs with cold water by 1½ inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. 2. Reduce heat to low and cook eggs, covered completely, 30 seconds. 3. Remove from heat and let stand,

Beet Hash Browns with Lemon Yogurt and Applesauce

Beet Hash Browns with Lemon Yogurt and Applesauce Serves 8 Ingredients and Directions for Hash Browns 2 medium beets, trimmed and scrubbed, shredded 2 medium carrots, shredded 1 medium potato, shredded 2 cloves of garlic, minced ½ teaspoon salt and pepper ¼ cup flour 1 Tablespoon lemon zest 1 egg and 2 egg whites, beaten

Baby Beet and Summer Squash Pizza

Baby Beet and Summer Squash Pizza Serves 4-6 Ingredients for Pizza 1 large beet, shredded 1 summer squash, cut into 1/8 medallions 1 package of whole wheat pizza dough (can be found in the refrigerator section at the grocery store) ¾ cup mozzarella cheese, shredded 1/3 cup basil pesto Directions for Pizza 1. Preheat oven

Borscht

Borscht Created by Chef Marguerite Grifka Serves 4-6 Ingredients ½ head cabbage, shredded or chopped 1 onion or ½ cup sliced leeks, washed ¼ cup diced celery ¼ cup chopped fennel (optional) 1 cup shredded red beet ½ cup shredded carrot 4 cups vegetable stock 3 Tablespoons butter lemon juice or vinegar, to taste salt

Spring Beet Mini Sandwiches

Spring Beet Mini Sandwiches (Napoleon) Created by Maylin Chavez Makes 4 sandwiches  Ingredients 2 large golden beets, boiled until knife tender and sliced in rounds 2 large russet potatoes, sliced in rounds seasoned salt and pepper olive oil 1 cup of arugula 4 cups of spinach sautéed with garlic, shallots, salt, and pepper until wilted

Purple and Pink Potato Salad

Purple and Pink Potato Salad Created by Tristan Blash Ingredients for Potato Salad 3 red beets, baked, peeled and diced 5 yellow or red potatoes, baked and cubed 2 cups purple cauliflower, steamed and chopped into bit size pieces 2 stalks celery, chopped ½ cup fresh herbs… you can use anything you have such as

Pasta with Beet Pesto

Pasta with Beet Pesto Created by Chef Sara Polczynski Ingredients 1 pound fresh red beets, cooked and peeled 1 garlic clove, crushed 2 ounces toasted almonds 2 ounces grated Parmesan or pecorino cheese sea salt ¼ cup, plus a tablespoon extra-virgin olive oil 1 pound pasta, cooked chopped basil for garnish grated parmesan for garnish