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.

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.

Rice with Spinach, Lemon and Dill

Another great recipe from Deborah Madison, Vegetarian Cooking for Everyone. We highly recommend this cookbook!

2 tbsp olive oil, butter or a mixture
1 cup finely chopped scallions, including several inches of the greens
1 cup long-grain white or brown rice
1 large bunch spinach leaves, finely chopped
2 tbsp chopped dill
grated zest and juice of 1 lemon
salt and freshly milled pepper

Warm the oil and/or butter in a saucepan over medium heat. Add the scallions and cook, stirring frequently until wilted; 3 to 4 minutes. Add the rice, spinach, dill, lemon zest and 1/2 tsp salt, cook until the spinach has wilted. If you are using white tice, ass 1 3/4 cups water, for brown rice add 2 1/4 cups/. Bring to a boil then lower the heat, cover, and cook until the liquid is absorbed, 15 to 18 minutes for white rice, 30-40 minute for brown. Add the lemon juice and gently loosen the grains with a fork. Cover and let stand for minutes. Season with pepper and serve. You can stir 1/2 cup crumbled feta or 1 cup large-curd cottage cheese.

Serves 4.

Light Spinach Soup with Basil and Dill

Adapted from Molly Katzen's Vegetable Heaven

2 medium sized russet or other potatoes (about 1 lb), cut into cubes (peeling optional)
2 cups chopped onion
1 heaping teasponn minced garlic
5 cups water
1 1/2 tsp salt (or more if preferred)
1 tsp dry mustard
2 lbs fresh spinach cleaned and chopped (up to half can be chard)
1/2 cup fresh minced dill
A small handful of fresh basil leaves (optional, if available)
Freshly ground pepper to taste

OPTIONAL, for the top:
a little yogurt
mild praprika

1. Place the potatoes, onions, garlic, mustard and salt in a soup pot or dutch oven. Bring to a
boil and then cover and simmer very slowly for 20 minutes
2. Use a food processor or blender to puree the soup with all its solids, adding the spinach and fresh herbs along the way
3. Return soup to pot and cook very slowly. Add black pepper to taste. Serve hot with a bit of yogurt and dusting of paprika if desired.

Time: 50 minutes (about half of that is active)
Don't substitute dried herbs for fresh, it just wont taste the same
This soup freezes well if kept in an airtight container