For the Love of Beets

Ahhh, Summer at The Hub...garden produce abounds in the food pantry, and the black pop-up crates filled with lovely vegetables from the Hoosier Hills Food Bank Garden begin rolling in. In recent weeks the featured veggie has been beets! Those deep purple globes inspire responses on both extremes; you either love 'em or you hate 'em. I happen to be on the positive end of the spectrum, especially this season. I just can't get enough of that that rich, earthy taste. Beets are one vegetable best enjoyed fresh from the garden. I have been told this is because as soon as they are harvested, their sugars begin to convert to starches, so the closer you are to the moment of harvest, the sweeter the beet. I can't find verification for this, other than my own taste buds. A freshly pulled beet, steamed or roasted within hours of harvest, is like nothing else on this earth.


In our newest weekly drop-in cooking
demonstration, Kids Cook, we had a chance to sample this garden fresh sweetness in a colorful Beet Hummus dip. We oven-roasted the beets beforehand, covered with foil. Once they are fork-tender, the peels slip off easily. The kids helped pile all the ingredients into the bowl of the food processor, and we whirred away until the dip became smooth and creamy. Most exciting was the color! Several of our helpers were wearing some shade of pink on their clothes, and we had fun comparing, looking for the best match to the beet hummus. The lemon zest brightens the flavor, to match the color.

Hummus with Roasted Beets

Hummus is an easy favorite dip made with chickpeas, olive oil, lemon and garlic. If you have it, add some tahini (sesame butter) for extra creaminess and additional nutrition. The roasted beet adds depth of flavor plus vibrant color.

1 can chickpeas
1/3 cup sesame tahini (optional)
juice of one lemon, plus the zest (the bright yellow part of the peel) finely chopped
1 clove of garlic, finely chopped
1 tablespoon olive oil¼ teaspoon salt (more or less, to taste) 
1 large cooked peeled beet (red or golden) or several small ones.* 
parsley for garnish (optional)

Combine all ingredients except parsley and paprika in food processor until smooth, or mash thoroughly with a fork or potato masher. When serving drizzle extra olive oil over the top and sprinkle with paprika and parsley. Serve with pita, corn chips, crackers or sliced veggies. 

*To roast a beet, just wrap in foil and bake in a 350F oven for 40 minutes or until tender. Hint: they are easier to peel after they are cooked.

Easy Borscht

The classic Russian beet soup. A wonderfully delicious and easily prepared borscht recipe handed down from a 90-year-old man named Vincent. A rare chance to “make ‘em like they used to!”

Ingredients:

1 1/2 pounds new potatoes 2 pounds country style pork ribs, chopped (optional) 1/2 cup chopped onion 6 cups water, divided 2 (15 ounce) cans red beets, drained and chopped, juice reserved 2 cups sour cream 2 Tablespoons red wine vinegar salt and pepper to taste

Directions:

1.	Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.
2.	In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid, and pour in beet juice. Add chopped pork and beets, and bring to a simmer.
3.	In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes.

From Allrecipes.com

Beet Salad with Goat Cheese

From Allrecipes.com

Ingredients:

• 4 medium beets ­ scrubbed, trimmed and cut in half
• 1/3 cup chopped walnuts
• 3 Tablespoons maple syrup
• 1 (10 ounce) package mixed baby salad greens
• 1/2 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar
• 1/2 cup extra­-virgin olive oil
• 2 ounces goat cheese

Directions:

1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium­low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.