Driftless Organics!

Roasted Beets

1 bunch young beets, cut into wedges (or 3 large beets, sliced into 1/4” half-moons)
2 Tbsp. olive oil
2 Tbsp. water, wine, or broth
2 - 3 cloves garlic, minced
2 tsp. fresh rosemary or thyme leaves (optional)
salt & pepper to taste

Preheat oven to 400 degrees
Toss beets with other ingredients & pour into medium baking dish. Roast for around 30 minutes uncovered, stirring occasionally & adding garlic, herbs & salt/pepper about half way through.
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Beet-Cabbage-Carrot Slaw

2 medium raw beets, grated (no need to peel)
2 medium carrots, grated (ditto)
2 cups red cabbage, shredded
1 Tbsp. fresh ginger, minced
2 fresh garlic cloves, minced
3 Tbsp. oil (sunflower, sesame, peanut, etc.)
1/4 c. vinegar (apple cider, rice, or white wine)
1 Tbsp. sugar
2 Tbsp. cilantro, chopped
1/4 c. green onions, chopped

In serving bowl, whisk together ginger, garlic, oil, vinegar, & sugar until sugar dissolves. Add beets, carrots, & cabbage. Garnish with cilantro & green onions. Serves 4-6.
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Beet Salad with Walnuts and Spiced Sour Cream

4 medium beet roots
1/4 c. sour cream
1 Tbsp. olive or walnut oil
1 tsp. dried dill leaf (or 1 Tbsp. fresh - this is best!)
1/2 tsp. nutmeg (freshly grated is best)
salt & pepper to taste
1/4 c. walnuts, toasted & coarsely chopped
Boiled whole beets (with stem end & tail intact) for about a half hour with
a dash of salt & sugar, cool in ice water, & drain. Cut off stem end & tail,
slip off skins, & slice into serving bowl.
Whip sour cream, oil, dill, nutmeg, salt & pepper together in a small bowl
with a fork & pour onto beets. Top with walnuts & serve cool.
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CHOCOLATE BEET CAKE
1 cup sugar
1 cup flour (white all purpose unbleached)
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 ounces unsweetened chocolate
2 eggs
2 Tbsp oil (canola, safflower, almond, or walnut oil preferably)
1 1/2 c. shredded beets
Preheat oven to 325 degrees. Grease a 9” cake pan. Sift dry ingredients together. Melt chocolate in double boiler. Cool chocolate; blend thoroughly with eggs & oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pan. Bake until knife can be removed from center cleanly, about 30-40 minutes. (Cover with powdered sugar, berries, whipped cream, or you favorite chocolate frosting or glaze.)
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Greens, Beans and Carmelized Onions
(altered from Claudia Roden’s ‘Arabesque”)
1 large red onion, sliced
1/3 c. olive oil
3 cloves garlic, minced
1/2 pound fresh greens (arugula, spinach, chard or beet greens (with stems removed), etc.), coarsely chopped
salt & pepper to taste
14 oz. can of black eyed peas or garbanzo beans
juice of 1/4 lemon
Saute the onion in 2 Tbsp. of the oil over medium heat, stirring often, until caramelized (about 20 minutes or so). In a large saucepan, heat garlic in 2 Tbsp. oil. Immediately add the greens, put on the lid, & cook for a minute or two until the greens are wilted. Add salt & pepper. Stir in the beans & caramelized onions. Add the lemon juice & cook another minute. Add 2 more Tbsp. olive oil serve or cool & serve cold.
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Grated Beet and Carrot Salad
(altered from ‘Moosewood Restaurant New Classics’)

1 large raw beet, coarsely grated
1 large carrot, coarsely grated
1 inch piece of fresh ginger root, finely grated
2 Tbsp. oil (canola, vegetable, sunflower, peanut, etc.)
3 Tbsp. cider vinegar
1 clove garlic, minced salt & pepper to taste
1/4 c. minced red onion
2 Tbsp. cilantro, finely chopped (optional)
6 lettuce leaves
Place beets & carrots in separate bowls. Combine ginger, oil, vinegar, & garlic. Toss beets with half of the dressing & add salt & pepper. Mix together the red onion, carrots, cilantro (if using), & the remaining dressing with salt & pepper. Arrange the lettuce on a platter, mound the carrots & beets artfully on top of them & serve.
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Vietnamese Root Vegetable Slaw
4 1/2 cups grated mixed root vegetables of choice (such as daikon radish, carrots, beets, turnips, etc.)
1/2 cup red onions, diced
1 small hot or sweet pepper, seeded & minced
1/4 c. fresh cilantro, chopped (optional)
4 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. sugar
salt & black pepper to taste
pinch of cayenne (optional)
Place grated vegetables, onions, peppers, & cilantro in a serving bowl. Whisk together remaining ingredients & pour over the vegetable. Toss thoroughly & add more salt/ pepper/vinegar to taste. Serve immediately.
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Mediterranean Beet Salad
4 whole, unpeeled beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced onion
2 tablespoons minced fresh parsley, dill, or mint
2 tablespoons extra-virgin olive or sunflower oil
2 tablespoons balsamic vinegar or red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese
Preheat oven to 400 degrees.
Bake whole beets on a cookie sheet until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, & allow to cool. Peel (skin should slip off) & cut into 1/4 inch slices. While the beets are roasting, whisk together shallot, parsley, olive oil, & vinegar in a bowl until blended; season to taste with salt & pepper. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, & sprinkle with feta cheese before serving. Garnish with extra herbs.
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Southwest Grated Beet Salad
3 medium beets (or mix of beets & carrots), grated (about 5 cups)
Juice of 1 orange & 1/2 a lime
2 Tbsp. cold-pressed sunflower or olive oil
1/8 tsp. chipotle pepper powder (or substitute a pinch of cayenne)
salt to taste
3 Tbsp. scallions or shallots, minced
3 Tbsp. fresh cilantro, chopped
toasted pumpkin seeds for garnish
Mix juice, olive oil, chipotle, salt, & scallions in a serving bowl. Toss in beets & garnish with cilantro & pumpkin seeds. Serves 4-6.
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Roasted Root Vegetables
8 c. mixed root vegetables, cut in 1” pieces (carrots, potatoes, sweet potatoes, turnips, beets, rutabaga, celeriac, fennel, etc.)
1 large onion, cut into large wedges (or several shallots cut in halves)
3 Tbsp. olive or sunflower oil
2 Tbsp. honey
2 Tbsp. balsamic vinegar
salt & pepper to taste
6 cloves garlic, coarsely chopped
3 Tbsp. fresh herbs (like rosemary, thyme, sage, or parsley), chopped
Preheat oven to 400 degrees. Place cut root vegetables & onions in a large, deep baking dish. Whisk together olive oil, honey, & balsamic in small bowl & pour over vegetables. Add salt & pepper & toss to coat. Roast for 30 minutes (uncovered), stirring a couple of times. Add garlic & fresh herbs & continue to roast for another 15-20 minutes, until vegetables are caramelized on outside & tender on inside. Serve hot.
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Grated beet and Orange Salad
3 medium beets, grated (no need to peel)
1/4 c. dried cranberries
Juice of one orange (plus a bit of zest if you wish)
2 Tbsp. olive or cold-pressed sunflower oil
salt & pepper to taste
1 clove garlic, minced
FOR GARNISH: cashews & peeled chunks of navel oranges or sections of satsuma mandarins or clementines (optional)
Combine orange juice, oil, salt, pepper, & garlic. Add grated beets & craisins. Garnish with cashews & orange chunks if you wish. Let sit at room temperature for 15 minutes so flavors can meld. Will store in fridge for several days.
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Cucumber, Tomato and Roasted Beet Salad

1 bunch red beets (4 - 5 medium beets), cut into 1/8” thick half-moons (do not peel)
2 Tbsp. oil
salt & pepper to taste
1 clove garlic, minced
1 lemon, juice & zest
3 Tbsp. white wine vinegar
1/4 c. olive or Driftless sunflower oil
2 Tbsp. honey
1 tsp. dried oregano (or 1 Tbsp. fresh)
salt & pepper to taste
1 large cucumber, quartered lengthwise, seeded, & sliced
1 cup assorted tomatoes, chopped
1/2 fresh onion, thinly sliced
1/4 cup oil cured olives (optional)
fresh basil or Italian parsley for garnish (optional)

Preheat oven to 400 degrees. Toss sliced beets with 2 Tbsp oil, salt & pepper & pour onto rimmed baking sheet. Roast for about 20-30 minutes, stirring once or twice, until starting to caramelize & become tender. Remove from oven & let cool. Meanwhile, combine garlic, lemon juice/zest, vinegar, remaining oil, honey, oregano, salt & pepper in a large bowl & whisk until emulsified. Add cucumbers, tomatoes, onions, cooled beets, & garnish & toss to coat. Serves 4-6.