Articles with 'beets'


The Culinary Vegetable Institute

 


Want to experience an awesome Earth to Table dinner? Check out this delicious video we filmed at the Culinary Vegetable Institute.

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Beet, Apple and Feta Cheese Salad Nestled in Winterbor Kale

 

  • 6 beets, cleaned
  • 1 cup water
  • 1 tbsp. fresh oregano, minced or 1 tsp. dried
  • 1 apple, cored and diced
  • 6 to 7 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • Sea Salt
  • Freshly ground black pepper
  • 2-3 Kale leaves, cleaned and chopped
  • 2 oz. feta cheese, diced

Preheat oven to 375°.  Coat beats with 2 tbsp. olive oil, sea salt and oregano. Place into a baking pan, cover, and roast 45 minutes to an hour or until easily pierced with fork.  Remove beets from the oven, peel and dice.  Steam kale leaves until bright green and soft (5-7 minutes).  In a large mixing bowl, combine apple, beets and kale. Whisk olive oil, vinegar, a pinch of oregano, and sea salt and black pepper to taste.  Mix dressing into the salad.  Garnish with feta cheese.

(4 votes, average: 4.00 out of 5)
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Summer Salad

 


Summer time is salad time. Learn how to cool down naturally with fresh fruits and vegetables and enjoy this Spinach Salad with Beets, Goat Cheese and Strawberry Dressing.

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Herbed Candied Striped Beets with Micro Greens and Goat Cheese

 

  • 6 beets, cleaned
  • 1 cup water
  • 1 tbsp. fresh oregano, minced or 1 tsp. dried
  • 6 to 7 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • Sea Salt
  • Freshly ground black pepper
  • 2 oz. feta cheese, diced
  • Micro arugula greens

Preheat oven to 375°.  Coat beats with 2 tbsp. olive oil, sea salt, and oregano. Place into a baking pan, cover, and roast 45 minutes to an hour or until easily pierced with fork.  Remove beets from the oven, peel and dice.  Whisk olive oil, vinegar, a pinch of oregano, and sea salt and black pepper to taste.  Put beets into a bowl, garnish with feta cheese and top with Micro Greens. Drizzle dressing on top of beet arrangement.

(1 votes, average: 5.00 out of 5)
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Mesclun Greens & Grated Roots with Apple Cider & Honey Vinaigrette

 

Sea salt and black pepper to taste

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Baby Spinach, Beet and Goat Cheese Salad

 
  • 4 beets
  • 2 cups water
  • 2 cups baby spinach, washed
  • 2 oz. goat cheese, crumbled
  • 1/3 cup Extra Virgin Olive oil
  • Juice of 1 lemon
  • Sea salt
  • Black pepper

Bring water to a boil and add beets. Cover and cook until tender (35-40 minutes).  Remove beet skin.  Cut beets in half and then each half into quarters.  Toss beets, baby spinach and crumbled goat cheese in a salad bowl.  Whisk Olive oil, lemon juice, sea salt and black pepper to taste.  Combine dressing with salad and marinate 15-20 minutes.

(4 votes, average: 3.25 out of 5)
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Roasted Autumn Vegetables

 
  • 4-5 beets, cut into quarters
  • 1 delicata or acorn squash, cut into chunks
  • 1 large parsnip, cut into thick chunks
  • olive oil
  • Sea salt
  • Black pepper
  • Fresh sage, minced

Preheat oven to 375.  Place the chopped vegetables in a large mixing bowl and coat with olive oil, a sprinkle of sea salt, black pepper and a generous amount of minced sage.  Place the veggies in a baking pan and cover (can use aluminum foil).  Cook for 45-50 minutes.  Remove cover and continue cooking for 15-20 minutes or until soft.

(1 votes, average: 5.00 out of 5)
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Arame with Broccoli and Creamy Garlic Dressing

 
  • 1 cup water
  • 2 cups broccoli, florets and stems
  • 1/4 cup arame, soaked
  • 2-3 tbsp. shredded beets (can use a cheese grater or food processor)

Bring water to a boil.  Add broccoli and stems and cook until bright green or 2-3 minutes..  Remove with a slotted spoon and let drain in a colander.  Drop in arame and cook for 7-10 minutes.  Combine with Creamy Garlic Dressing and garnish with shredded beets or carrots.

(1 votes, average: 4.00 out of 5)
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Spinach Salad with Strawberry Dressing

 

2 beets
Water
3 cups baby spinach, washed
1/4 cup pecans, roasted
1/4 cup crumbled feta cheese
1 cup strawberries
2 tbsp. balsamic vinegar
1/3 cup olive oil
1 tsp. honey
Sea salt, to taste

Cook beets in boiling water for 30 minutes or until tender.  Drain beets and set aside to cool.  Put spinach into a large salad bowl and mix with crumbled feta and roasted pecans.  Slice beets into thin half moons and add to salad.  Puree strawberries in a blender or food processor with balsamic vinegar, olive oil and sea salt.  Drizzle strawberry dressing onto salad.

(1 votes, average: 5.00 out of 5)
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