Chocolate Beet Brownies

from www.plantea.com

1/2 cup butter

4oz unsweetened chocolate

4 eggs

1 cup brown sugar (packed)

1 cup applesauce

1 TSP vanilla

1 1/2 cup unbleached white flour

1/2 TSP salt

1/2 TSP nutmeg

1 TSP cinnamon

1 TSP baking powder

1 cup cooked beets

1/2 cup finely chopped almonds

1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beeting until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greases 9x13 inch pan and bake at 350 degrees for 30-40 minutes.

The best winter veg coleslaw

2 carrots, peeled
1 bulb of fennel, trimmed
at least two of the following: 3-4 radishes; 1 light-colored beet, peeled; 1 turnip; 1/2 small celeriac,
peeled
14 oz red/purple cabbage
1/2 a red onion, peeled
1 shallot, peeled
1 lemon
extra virgin olive oil
a handful o fresh herbs (use mint, fennel, dill, parsley, and chervil)-leaves picked and chopped
1 cup plain yogurt
2 tbsp mustard
seat salt and freshly ground pepper

Shred the carrots, fennel and your choice of the radishes, beets, turnip or celeriac on a mandolin, or use the julienne slicer on your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

From: Jamie at home: Cook Your Way to the Good Life by Jamie Oliver

Our notes: This really is the best, we have tried this recipe with pretty much any combination of substitutes and it is still our favorite. Great with honey and yogurt- adding apples is great too!

Five Minute Beets

4 beets, about 1 lb
1 Tbsp butter
salt and pepper to taste
lemon juice or vinegar to taste
2 Tbsp chopped parsley, tarragon, dill or other herb
Grate the beets into coarse shreds. Melt the butter in a skillet, add the beets, and toos them with 1/2 salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid, and raise the heat to boil off any excess water. Taste for salt, season with a little lemon juice. Taste for salt, season with a little lemon juice or vinegar and toss with the herb.

Gorgeous Beet and Apple Salad

Another favorite from Rolling Prarie Cookbook by Nancy O'Conner

4 to 5 medium sized beets, cooked, cut into cubes
1/4 cup slivered red onion
1 Tbsp oil
1 tsp balsamic vinegar or red wine vinegar
1/4 tsp salt
1 tsp dijon mustard
1 Tbsp minced shallots
1/4 tsp sugar or honey

Toss beets, apples, and red onions together. Mix remaining ingredients to create dressing. Pour over vegetables. Pour over vegetables, mix well and serve chilled.

Beet Salad with Pumpkin Seeds and Greens

From Feeding the Whole Family by Cynthia Lair

4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or use chard, kale or even collards
2 scallions, finely chopped
1/4 lb feta cheeese, optional

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil

Wash beets, remove tops, place in a large pot filled with water and brng to boil. Lower heat and simmer until beets are tnder from half hour depending on size of beets. Set aside to cool.

Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand, stir the seeds using a wooden spoon with the other hand. When the seeds begin to pop and give off a nutty aroma they are ready. Remove from skillet and set aside.

To prepare greens, bring a large pot of water to boil. Wash greens in a large pot of cold water, shale off the water and chop into bite-sized pieces. Drop greens into boiling water and let cook about 3-5 minutes. Place greens iin a colander and run cold water over them to stop cooking. Place all dressing ingredients in a jar and shale well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, greens, pumpkin seeds and scallion ina s salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.

Grates Raw Beet Salad with Dill and Mustard Vinaigrette

From Farmer John's The Real Dirt on Vegetables Cookbook

4 medium beets, peeled, coarsley grated
1/2 cup olive oil
3 tbso white wine vinegar
1 tbsp finely chopped shallot
1 tsp dijon mustard
1 small clove minced garlic
1-2 tsp finely chopped fresh dill

1.put grated beets in a large salad bowl
2. combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the olive oil and vinegar are thickened.
3. pour the dressing over the beets and toss until well-coated. season with salt pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least an hour.
4. Add the fresh dill, toss again, and serve chilled.

Lucious Beet Salad

A favorite beet salad, even known to be eaten by confirmed beet haters. From Feeding the Whole Family by Cynthia Lair

Salad:
4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or chard
2 scallions, finely chopped
1/4 lb feta cheese

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
3/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil

1. remove tops from beets, scrub well. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender, could be up to one hour or more, depending on the size beets. Set aside to cool.
2. Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When the seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.
3/ To prepare beet greens, bring a large pot of water to boil. Chop beet greens (or chard) into bite size pieces, wash in your salad spinner. Lift out of the water and drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stem's tender. Place greens in colander and run cold water over them to halt cooking.
4. Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.

The Best Winter Veg Coleslaw

from Jamie at Home, or Cook Your Way to the Good Life, a great book with 'how to' garden tips as well a recipes.

2 carrots
1 bulb fennel
1 golden beet, and/or turnip or rutabaga
1 small celeriac, or try the sun choke here
3/4lb red or green cabbage
1/2 red onion
1 shallot
1 lemon
Olive oil
Handful of fresh herbs maybe chives or chervil in the winter
1 cup plain yogurt
2 tbsp mustard
salt and pepper to taste

Peel root vegetables or scrub well. Shred the carrots, fennel and your choice of 2 of the other root veggies (small portion of large root probably). Put veggies into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over veggies and mix well to coat everything. Season to taste with salt, pepper and lemon juice.