Ingredients

• 2 lb beets, washed and scrubbed
• 1 tablespoon canola oil
• 1 medium onion, diced
• 4 garlic cloves, thinly sliced
• 1 bunch dill, tied with twine, plus a few springs to garnish
• 3/4 cup canned chopped tomatoes
• 3 cups beef stock
• 2 tablespoon maple syrup
• 2 - 3 tablespoons red wine vinegar
• 1 bay leaf
• Salt
• Shaved horseradish, to serve (optional)
• Crème fraîche, to serve

Instructions

1. Preheat oven to 400F. Place the beats on a baking sheet and roast until tender, 60 to 80 minutes. Once cooled, remove the skin, chop the flesh, and set aside.
2. Place the oil in a large deep saute pan or pot over medium heat. Add the onion and garlic and saute until translucent but not browned, 3 to 5 minutes. Add the beets, dill, and tomatoes. Increase heat to medium-high and saute until the dill wilts and the beets turn the onions purple, about 3 minutes. Add the beef stock, maple syrup, vinegar, and bay leaf. Adjust the heat to bring the mixture to a simmer. Cover and cook until all the vegetables are tender, 10 to 15 minutes. Taste and add salt to your liking.
3. Remove from heat and let cool. Discard the bay leaf and dill. Once cooled, transfer the mixture to a blender or food processor and blend until smooth. Strain through a chinois or sieve, and season with salt, if needed. Garnish with shaved horseradish, a dollop of crème fraîche, and a sprig of dill.

Ingredients

• 8 large collard leaves
• Veggies of choice (avocado, sliced tomatoes, cucumbers, sprouts, etc.) and even quinoa or sunflower seeds are nice in there too!
• Chickpea beet spread
• 10 oz soaked or canned garbanzo beans
• 1/2 a med-sized beet, peeled
• 2 carrots, peeled
• Juice from one lemon
• 2 tablespoons tahini
• 3 teaspoons olive oil
• Salt to taste
• Cracked black pepper to taste
• 1-2 tablespoons agave nectar
• A few sprigs of fresh parsley
• 1/4 fresh garlic clov

Instructions

1. Place carrots into food processor and pulse until consistency of rolled oats. Remove and set aside. Put garbanzos, beets, parsley, garlic, olive oil and lemon juice in food processor and pulse until creamy. Add a little water, one tablespoon at a time, if necessary to thin a little. Scrape sides of food processor and add salt (like 1/4 teaspoon), some pepper, tahini and agave and pulse again a few times. Taste and add any additional salt or pepper. Fold in carrots until well combines. Place in fridge to chill.
2. Remove the healthiest looking collard leaves from the bunch and trim off the white stalk that does not have any green leaves attached. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temp.
3. Dry leaves completely. Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf (refer to image in post). Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife.
4. Each wrap will require two leaves for rolling. Place two leaves head to foot (with stalks at opposite ends) and overlapping about half way (refer to image in post). Apply a good amount of spread at the center where the two leaves overlap and pile up veggies of your choice. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating.

Ingredients

• 3/4 cup walnut halves (3 ounces)
• 8 carrots (1 pound), peeled and sliced on the diagonal 1/2 inch thick
• 3 beets (1 pound), scrubbed but not peeled
• Salt and freshly ground pepper
• freshly ground pepper
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 1 rosemary sprig
• 2 thyme sprigs
• 2 garlic cloves
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon finely grated orange zest
• 3 blood oranges or navel oranges
• 6 loosely packed cups baby arugula (5 ounces)
• 1 tablespoon snipped chives
• 2 teaspoons lemon thyme leaves

Instructions

1. Preheat the oven to 400°. Spread the walnuts in a pie pan and toast until fragrant, about 8 minutes. Place the carrots and beets in separate pie pans. Season the carrots with salt and pepper and drizzle with 1 teaspoon of the olive oil. Season the beets with salt and pepper, drizzle with 2 teaspoons of the olive oil and add the rosemary, thyme and garlic cloves. Cover both pans tightly with foil and roast the vegetables until tender, about 30 minutes for the carrots and 11/2 hours for the beets. Let cool. Discard the herbs and garlic.
2. Meanwhile, in a small bowl, whisk the lemon juice and balsamic vinegar with the remaining 1/3 cup of olive oil. Stir in the orange zest; season with salt and pepper.
3. Using a sharp knife, peel the oranges, making sure to remove all of the bitter white pith. Slice the oranges crosswise.
4. Peel the beets and thinly slice them crosswise. Arrange the beet slices around the edge of a large platter. Scatter the oranges and carrots over the beets. Drizzle 1/3 cup of the vinaigrette over the beets, carrots and oranges.
5. In a large bowl, toss the arugula with the remaining vinaigrette and season with salt and pepper. Mound the arugula in the center of the platter. Scatter the toasted walnuts, chives and lemon thyme around the platter and serve right away.

Notes

Ingredients

• 4 medium beets
• 1 Tbsp. olive oil
• 1 tsp. salt
• Pepper to taste
• 4 scallions, chopped
• 2 tsp. lemon juice
• Crumbled feta cheese

Instructions

1. Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.
2. http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-beets-with-feta-recipe.html?oc=linkback

Ingredients

• 1 1/2 pounds beets, trimmed and halved horizontally
• 1 1/4 cups water
• Salt and pepper
• 3 tablespoons white vinegar
• 1 tablespoon packed light brown sugar
• 4 scallions, white parts sliced thin, green parts sliced thin on bias
• 1 teaspoon grated fresh ginger
• 1/2 cup roasted cashews, toasted and chopped
• 1/4 cup chopped mint

Instructions

1. Place beets, cut side down, in single layer in 11-inch straight-sided sauté pan or Dutch oven. Add water and ¼ teaspoon salt; bring to simmer over high heat. Reduce heat to low, cover, and simmer until beets are tender and tip of paring knife inserted into beets meets no resistance, 45 to 50 minutes.
2. Transfer beets to cutting board. Increase heat to medium-high and reduce cooking liquid, stirring occasionally, until pan is almost dry, 5 to 6 minutes. Add vinegar and sugar; return to boil; and cook, stirring constantly with heat-resistant spatula, until spatula leaves wide trail when dragged through glaze, 1 to 2 minutes. Remove pan from heat.
3. When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into ½-inch wedges. Add beets, scallion whites, ginger, ½ teaspoon salt, and ¼ teaspoon pepper to glaze and toss to coat. Transfer beets to serving dish, sprinkle with cashews, mint, and scallion greens, and serve.

Ingredients

• 1 bunch bok choy
• 1 bunch of another green (try spinach, arugula, beet greens, etc.)
• 6 tablespoons olive oil, divided
• Coarse salt and pepper
• 4 skinless salmon fillets (4 to 6 ounces each)
• 1 tsp. lemon zest plus 2 tablespoons juice
• 1/4 cup fresh dill, chopped
• 1 tsp. Dijon mustard

Instructions

1. Preheat oven to 450 degrees. On a rimmed baking sheet toss bok choy with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon with olive oil, salt and pepperand add to baking sheet. Bake until salmon is cooked through (easily flakes), about 10-15 minutes. (Do not overcook!)
2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and bok choy with dressing before serving.

Notes

Ingredients

• 1 bunch beets with their greens
• ½ red onion, sliced
• 3 cloves garlic
• 1 cup cooked garbanzo beans*
• 1 ½ Tbsp. olive oil
• Goat cheese or Parmesan or Romano cheese

Instructions

1. Roast the beets: Cut greens off beets and set greens aside. Wrap beets in foil and place on a baking sheet in the middle of the oven and roast at 375 degrees for about one hour. Take the beets out of the oven to cool in the foil for 10 min. (Keeping them in the foil will help loosen the skin.) When cold enough to handle, remove the skin and slice beets into big pieces and set aside.
2. Wash beet greens. Sauté the onion olive oil on medium heat for ten minutes. Add garlic and cook for 2-3 minutes. Add roughly chopped beet greens and cook until the beet greens are wilted, about 2-3 minutes. Add the garbanzo beans and beets and heat for a few minutes. Add in the goat cheese, or Parmesan, or Romano and serve. Salt and freshly ground pepper to taste.
3. Cooked, frozen garbanzo beans can be found in the freezer section of Whole Foods Market. The brand is
4. Stahlbush Island Farms. These are easier to use than canned beans because you can use what you need and keep
5. the rest frozen.
6. ---Recipe adapted from www.rootsdowncommunityfarm.com

Ingredients

• This Italian recipe is from Madhur Jaffrey’s World Vegetarian cookbook.
• 1 cup dried chickpeas or 3 cups frozen or canned
• chickpeas
• Salt
• ½ lb. fresh spinach or beet greens, washed
• 2 Tbsp. olive oil
• 1 garlic clove, peeled and finely chopped
• 1 small onion, peeled and finely chopped
• 1 fresh rosemary sprig or 1 tsp. dried rosemary
• pounded into a powder
• 2 tsp. tomato paste
• 2 cups vegetable stock
• Freshly ground black pepper
• 3 (3/4-in-thick) slices good crusty bread
• 4 tsp. fruity extra virgin olive oil

Instructions

1. If using dried chickpeas: Pick over chickpeas and wash in several changes of water. Drain. Cover with 5 cups water and soak overnight. Drain. Or, try using the quick-soak method: http://www.bonappetit.com/test-kitchen/cooking-tips/article/the-faster-way-to-soak-beans-for-cooking
2. Bring a large pot of lightly salted water to a rolling boil. Drop in the spinach or beet greens and boil rapidly for 5 minutes. Drain thoroughly, squeezing out as much liquid as possible and chop finely. (Cool the greens down with cool water, and then squeeze out excess water.) Put the 2 Tbsp. olive oil in a medium pot and set over medium-high heat. When hot, put in the garlic and onion. Stir and sauté until the onion is translucent; turn the heat down if necessary to prevent browning. Now add the drained chickpeas and the greens and sauté for another 5 minutes. Add the 6 cups of water and rosemary and bring to a boil. Turn the heat down to low, cover and cook gently for 1 to 3 hours, or until the chickpeas are very tender. If using cooked and frozen or canned chickpeas you can use 3 cups of water and cook for 30-35 minutes. (Alternatively you can do the sautéing in a pressure cooker, then put in the drained chickpeas,rosemary, and 4 cups of water, cover, and bring up to pressure. Cook for 30 to 35 minutes. Reduce the pressure.) Discard the rosemary sprig. Skim off the skins of the chickpeas that are loosened or floating around (optional, these are a good source of fiber). Slowly add the tomato paste your vegetables stock index will. Add this mixture to the soup and mix. Taste for salt and add what you need. Add some black pepper as well. Mix again. Bring the soup to a simmer, cover, and simmer gently for 20 minutes to blend all the flavors. (All this may be done in advance.) Just before serving, heat the soup. Toast the slices of bread and put them at the bottom of 4 soup plates. Ladle the soup over the toast and drizzle a teaspoon of extra-virgin olive oil over the top of each serving.
3. Serves 4.

Ingredients

• 1 bunch of beets
• 1 lb. shrimp
• 2-3 oranges or tangerines
• Salad mix
• Olive oil
• Salt and pepper

Instructions

1. Preheat oven to 425ºF. Peel and chop beets into uniformly sized wedges. Toss beets on a baking sheet with olive oil, salt, and pepper and roast in oven for 20 minutes, or until they are browned and their sugars have concentrated. Toss shrimp on a baking sheet with olive oil, salt, and pepper and roast for 5-6 minutes or until they are fully cooked.
2. While your beets and shrimp are roasting, prepare the orange segments. Read “How to cut citrus segments” for detailed instructions.
3. Assemble your salad by putting some lettuce into a bowl and piling on the roasted beets, shrimp, and orange segments. Top the salad off with some toasted almond slivers (or whatever nut you like). Top with Orange
4. Vinaigrette dressing (recipe below). Salad can be eaten cold with warm beets and shrimp or all cold as leftovers the next day.

Ingredients

• 1 tablespoon fresh lemon
• juice
• 1 teaspoon cumin seeds,
• toasted and lightly crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra-virgin
• olive oil
• 3 medium beets (1 1/4 pound
• total without greens),
• trimmed, leaving 1 inch of
• stems attached
• 1/3 cup fresh mint, coarsely
• chopped

Instructions

1. Put oven rack in middle position and preheat oven to 425°F. Tightly wrap beets in aluminum foil and roast for 1 hour or until tender, then let stand, still in foil, for at least 20 minutes
2. While beets are roasting, stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while beets finish roasting.
3. When beets are ready, take them out of the foil and run under a small amount of cool water. The peel should come off very easily. Cut off remaining stems and root ends, then cut into 1/2-inch-wide wedges. Toss warm beets with dressing. Stir in mint just before serving.