Rositto-style Beetroot Pasta gets its deep red color
from the beets.
sister and I were taking a break at my house a few weeks
ago, watching one of Nigella Lawson’s cooking shows. She
was wearing white, from bottom to top, and had white gloves
on. Very elegant. Then she picked up a red beet.
are beautiful ... and messy. I have dyed my cutting boards
beet red quite a few times dicing and slicing this root
vegetable. We watched in awe as she worked with the bright
red veggie without staining her clothing.
by that show and the fact that beets are showing up in CSA
(community-supported agriculture) share boxes, I asked my
sister if she or her husband knew of any good beet recipes.
Shari responded, "Well, John’s co-workers like
pickled beets. But he won’t eat them."
about simply roasted beets?
won’t eat them."
won’t eat them."
find some other unsuspecting, uh, tasters.
I work in a place where just about any food is welcome,
especially if it’s homemade.
30-minute risotto-style beetroot pasta was divvied up by
three co-workers as it left the photo studio. Wasn’t even
offered up to the room.
pasta was fun and easy to prepare (and really quick ... and
tasty). The recipe calls for chicken broth, but I made it
with vegetable stock since there are a couple of vegetarians
in the office.
brownies, I left on a communal shelf without mentioning the
secret ingredient. They were gone, and pan cleaned and
returned to me the following morning.
although my brother-in-law won’t eat them, a lot of folks
really like beets.
RISOTTO-STYLE BEETROOT PASTA
chicken (or vegetable) broth
tablespoons butter, divided
medium onion, chopped
medium beets, small dices
pound short spiral pasta, uncooked
sprigs parsley, chopped
teaspoon garlic powder
tablespoons grated Parmesan cheese
broth to a boil in a medium saucepan, then turn heat to low
to keep the broth hot.
large nonstick skillet, melt 2 tablespoons butter over
medium-high heat. Add the chopped onion and cook until it
starts to brown.
the diced beet and pasta to the skillet and cook while
stirring until the pasta starts to look toasty (about 5
cup of the hot broth to the pasta mixture and stir
constantly. Wait until almost all of the broth is absorbed
before adding more broth, one cup at a time. Cook until
pasta is tender but still firm (about 10-15 minutes). There
might be some leftover broth.
skillet from heat and stir in remaining 1 tablespoon of
butter, chopped parsley, garlic powder and Parmesan cheese.
Salt and pepper to taste.
DARK CHOCOLATE BEET BROWNIES
16-25 brownies (depending on how you cut the pan)
pound fresh beets, scrubbed
sticks unsalted butter, plus more for buttering parchment
ounces dark chocolate, chopped or chips
cups all-purpose flour
teaspoons baking powder
eggs, at room temperature
teaspoon vanilla extract
packed golden brown sugar
beets in a saucepan and add water to cover by 1/2-inch. Set
over medium heat and bring to a boil. Reduce heat and simmer
25-35 minutes, until tender. Drain and transfer to an ice
bath until cool. Transfer cool beets to a food processor and
pulse until minced.
oven to 350 degrees.
9-by-9-inch brownie pan with parchment paper, lightly coat
medium microwave-safe bowl, melt the butter and chocolate
together. Stir until smooth and set aside to cool.
large mixing bowl, whisk together the eggs for about 30
seconds. Add vanilla and brown sugar, mix on medium high
until light and airy, about 2 minutes. Reduce speed and add
minced beets, then slowly add melted chocolate and mix until
just combined. Slowly add flour, baking powder and salt and
mix until combined.
batter into prepared pan and smooth top with a spatula.
30-35 minutes, until a knife inserted into the center comes
out clean. Remove from oven and allow brownies to cool
before cutting and serving.
GOLDEN BEET, CARROT AND RADISH SALAD
tablespoons apple cider vinegar
tablespoons extra virgin olive oil
teaspoons Dijon mustard
teaspoon raw honey
teaspoon sea salt
teaspoon ground coriander
ground pepper to taste
small golden beets, peeled
medium carrots, peeled and cut in two
small bunch of radishes, trimmed and cleaned
tablespoons chopped flat-leaf parsley
the dressing ingredients together in a large salad bowl
slice the beets, carrot and radishes on a mandolin or in a
food processor with the slicing disc.
the sliced vegetables with the dressing to coat evenly.
Sprinkle with chopped parsley, season to taste with salt and
FOR HANDLING BEETS
Beet juice can stain the skin, so wear kitchen gloves when
handling the vegetables. Lemon juice can remove beet stains.
minimize beet bleeding, wash beets gently under cool running
you are roasting or boiling beets, it’s best to peel them
after cooking. The skins can be removed with a damp cloth.
Adding 1/4 cup of white vinegar to 8 cups of water when
boiling will keep beet color bright.
Beet greens, as well as the raw beet root, can be used in
FIVE EASY WAYS
Wash and leave 1 inch of stalk and root on beets. Place
whole beets in large pot and cover with cold water. Add 1
teaspoon salt, 1 teaspoon sugar per 1/2 gallon of water.
Bring to a boil then reduce to a simmer and cook for 45-60
minutes until done. Remove from heat and cool. Cut off stems
and root and rub off skins. Serve sliced or mashed with
butter, salt and pepper.
roast: Preheat oven to 400. Wash, peel and quarter beets.
Arrange pieces on a baking sheet, drizzle with about 2
tablespoons of oil. Season with salt and pepper, toss to
coat with oil. Cook for 45 minutes or until tender.
Preheat oven to 400. Wash and leave 1 inch of stalk and root
on beets. Wrap beets with two layers of aluminum foil. Place
foil package on baking sheet and cook for one hour or until
tender. When done, remove from foil, trim off stalk and root
and rub skins off with damp towel.
Prepare as if boiling then place in a steamer over boiling
water. Cook for 45 minutes or until tender. Remove from heat
and plunge into cold water then remove skins with damp
Wash, peel and cube beets. Arrange cubes on a glass
microwavable dish, add 2 tablespoons of water. Cover with a
lid and cook on high for 5 minutes, stir, then heat for 3
minutes or until fork tender.