People who know me well know that I love beets. Alas, I am the only member of my tribe who shares this affinity. Over the years I have looked for ways to tempt them including soups, salads and more. I don’t have any converts yet, but I remain hopeful. It is a shame too because beets are a phytonutrient and antioxidant powerhouse and are delicious prepared in many ways. In case you are looking to include the bright colors and many health benefits of beets in your dinner plans this week I have pulled out two of my favorite recipes. One in which golden beets play a supporting role and in the other, the ruby red beet takes center stage.

Beet Fennel Asparagus Salad

Beets in a Salad. Yes it has been done, BUT …

I don’t really need to be convinced to find a way to include beets in a salad. In case you do, this may be a salad for you. Beets, Fennel and Asparagus served with fresh greens and tossed with basil caper vinaigrette that makes me think of summer. The beets, fennel and asparagus tossed in the vinaigrette will keep for a few days (without getting mushy) in the fridge if there are any leftovers! Consider packing a nice spring salad for lunch…

 

Beet Fennel Asparagus Salad
Spring Salad with Beet, Fennel and Asparagus
Print Recipe
Beets, Fennel and Asparagus served with fresh greens and tossed with basil caper vinaigrette that makes me think of summer. It just doesn't get much better than this. This recipe is adapted from a recipe found in "The Voluptuous Vegan" by Myra Kornfeld and George Minot-- highly recommend the book.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Beet Fennel Asparagus Salad
Spring Salad with Beet, Fennel and Asparagus
Print Recipe
Beets, Fennel and Asparagus served with fresh greens and tossed with basil caper vinaigrette that makes me think of summer. It just doesn't get much better than this. This recipe is adapted from a recipe found in "The Voluptuous Vegan" by Myra Kornfeld and George Minot-- highly recommend the book.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Remove the greens from the beets (if they are present), save them as they can be used with the salad. Place the beets in a medium sauce pan and cover with water. Bring to a boil and simmer for about 45 minutes or until they are tender.
  2. While beets are cooking, make the vinaigrette. Place vinegar, garlic, capers and oil in a blender and blend until smooth. Season with black pepper to taste. Set aside.
  3. Remove beets from the hot water and place in a bowl of cold water until cool enough to handle. Remove the skins and cut into wedges. Place the beets in a bowl and toss with some of the vinaigrette.
  4. Blanche the Asparagus. Bring a large pot of water to a boil. Slice the asparagus into 2 inch pieces, removing any tough ends. Place the 2 inch asparagus pieces into the boiling water and cook for about 3-5 minutes or until they are crisp tender. Drain the asparagus and place in a bowl of cold water to stop the cooking process. Once cool, transfer to a medium bowl.
  5. Prepare the Fennel. Slice the bulb lengthwise very thin and add to the asparagus. If you are using golden beets you can combine the beets, asparagus and fennel and toss with remaining dressing. If the beets are red you might want to keep them separate until the last minute to prevent turning everything red.
  6. If you have abundant beet greens you can wash them and sauté them in a pan until just wilted. To serve the salad, arrange some of the wilted beet greens on each plate and top with some of the asparagus fennel mixture as well as some beets.
  7. If you are without beet greens you can serve beets, fennel and asparagus over a bed of mixed salad greens like arugula, mesclun, frisee and or red leaf lettuce. Toss to mix. Enjoy!
Recipe Notes

This salad takes some time to get all of the ingredients ready to add to the salad, but is well worth the effort. The beets and asparagus could be cooked in advance and refrigerated until you are ready to compose the salad.

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Beet Burgers

Beet Burgers Anyone?

If you are looking for a burger alternative and are tired of the pre-prepared options available in the freezer section at your grocer, give these a try. I have quite a few go to veggie burger recipes and I have to say that this is quickly becoming one of my faves! The red wine vinegar is key to bringing out the sweet earthy flavor. One thing to keep in mind with this recipe –as well as many other veggie burger recipes- they do not hold their shape in the same way that a beef hamburger will, sautéing in a pan or baking will result in a better burger. In the case of this recipe, the crisping of the outside in a pan adds to the flavors. As I said, I am the only member of my household who appreciates beets, so more for me! Since even I don’t want beet burgers every night I froze the rest and will look forward to an easy dinner preparation on some hectic evening in the near future. Cant beet that!

 

Beet Burgers
Beet Burgers
Print Recipe
This very colorful and tasty veggie burger is definitely one to add to the rotation. It is an easy way to add more veggies to your diet even if you are not a vegetarian. Consider it for a Meatless Monday Meal. I found this recipe in "Veggie Burgers Every Which Way" by Lukas Volger.
Servings Prep Time
6 burgers 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 burgers 15 minutes
Cook Time
15 minutes
Beet Burgers
Beet Burgers
Print Recipe
This very colorful and tasty veggie burger is definitely one to add to the rotation. It is an easy way to add more veggies to your diet even if you are not a vegetarian. Consider it for a Meatless Monday Meal. I found this recipe in "Veggie Burgers Every Which Way" by Lukas Volger.
Servings Prep Time
6 burgers 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 burgers 15 minutes
Cook Time
15 minutes
Ingredients
Servings: burgers
Instructions
  1. Using the large holes of a box grater or the grater blade of a food processor, grate the beets. It is not necessary to peel them first.
  2. In a large, lidded saute pan, heat 2 TBS of the oil over medium heat. Add the onion and cook until soft, 6-8 minutes. Add the beets and *salt and toss to combine. Cover and cook for 10-12 minutes, until the beets are completely softened. Add the vinegar and toss to combine, scrape up any browned bits with a wooden spoon. Set aside to cool.
  3. In a mixing bowl, coarsely mash the beens with a potato masher or a fork. Fold in the beet mixture, the cooked rice, parsley and black pepper. Shape into six patties, flattening to a roughly 1/2 inch thickness.
  4. Heat the remaining 2 TBS oil over high heat. Add the patties. They should sizzle, this creates a nice crispy outer crust. Cook in batches to avoid overcrowding in the pan. Cook for 4-5 minutes per side.
  5. Serve on toasted buns with your favorite garnishes. I topped them with salad greens tossed lightly in a basil vinaigrette, and sliced tomatoes... tasty!
  6. * If you are seeking to reduce your sodium you could just skip the salt in this recipe. If you are new to lower sodium cooking you may notice a difference. I did not include the salt when I prepared these but I did include a bit more red wine vinegar-- which really adds to the flavor. I didn't miss the salt at all.
Recipe Notes

Beets are chock full of vitamins, minerals and phytonutrients. And they make a mean burger too! Beet Burgers are a tasty way to include more veggies in your diet!

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Beets Two Ways

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