The Beet Goes On The Table Recipes

BEETS ON THE GRILL

Steps:

• Preheat an outdoor grill for high heat.
• Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
• Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!

THE BEET GOES ON SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets individually in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool completely, then peel with a paper towel.
• Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds.
• Cut the block of feta in half lengthwise and then slice 12 thin planks, 1/8 to 1/4 inch thick. Sandwich the planks with a torn basil leaf between the beet slices and arrange the beets on a platter.
• Stir together the olive oil, lemon zest and juice, a pinch of salt and a few grinds of pepper. Drizzle the dressing over the beets, then sprinkle with the parsley and candied pecans.

AND THE BEET GOES ON

Steps:

• For the Chocolate torte:
• Preheat oven to 350 degrees F.
• Combine the chocolate, butter and corn syrup and melt over a double boiler. In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients. Mix together and spread onto a greased 1/2 sheet pan. Bake in oven for 30 minutes.
• For the Beet ice cream:
• Wash and juice the beets. Simmer the juice 2 hours, until it is reduced by 2/3. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions.
• For the Sugar beet paper:
• Preheat oven to 200 degrees F.
• Rinse the beets and place in a steamer. Steam until soft. Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.
• Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
• To assemble cut the torte into circles using a 3-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.

AND THE BEET GOES ON

Steps:

• Wash and trim vegetables.
• Juice carrots and celery first, then juice beet.
• Stir and drink! Enjoy!

AND THE BEETS GO ON

Steps:

• In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate. Cook and stir over low heat until heated through. Serve with a slotted spoon.

THE BEET GOES ON

Steps:

• Alternate adding the beet, yam, carrots, garlic, and ginger to the juicer, and process until juiced. Pour the juice into a glass, and garnish with a sprig of parsley, if desired.From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

THE BEET GOES ON

Steps:

• Alternate adding the beet, yam, carrots, garlic, and ginger to the juicer, and process until juiced. Pour the juice into a glass, and garnish with a sprig of parsley, if desired.From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.