Beet Salad with Goat Cheese

Beet Salad with Goat Cheese

  • 4 medium beets, scrubbed, trimmed and cut in half
  • ½ red onion, rough chopped
  • ⅓ c. walnuts, chopped
  • 3 Tbsp. Maple Syrup
  • 1 pkg of salad mix
  • ½ c frozen orange juice concentrate
  • ¼ c. Balsamic vinegar
  • ½ c. Driftless Organics Sunflower Oil
  • 2 ounces goat cheese: feta or chevre

  1. Place beets into a saucepan, fill with enough water to cover.
  2. Bring to a boil and cook for about 20-30 min, until tender.
  3. Drain, cool and cut into cubes.
  4. While beets are cooking, place the walnuts in a skillet over medium-low heat.
  5. Heat until warm and starting to toast, then stir in the maple syrup.
  6. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  7. In a small bowl, whisk together the orange juice, balsamic vinegar and olive oil to make the dressing.
  8. Place a large helping of salad mix onto 4 plates.
  9. Sprinkle red onion on top.
  10. Divide candied walnuts evenly and sprinkle over greens.
  11. Place equal amounts of beets over the greens and top with dabs of goat cheese.
  12. Drizzle each plate with some of the dressing.


ABC (Avocado Beet Citrus) Salad

This filling ABC (Avocado Beet Citrus) Salad is a tasty and refreshing treat that you can enjoy all winter long! Check it out:

ABC (Avocado Beet Citrus) Salad

  • 7-8 small beets or 3-4 medium beets, cubed
  • 4 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • 1 tablespoon + 1 teaspoon sherry vinegar
  • 2 oranges + 1 tablespoon freshly squeezed orange juice
  • 3 tablespoons hazelnuts, toasted and coarsely chopped
  • 1 avocado, cubed
  • olive oil, for drizzling & salt for sprinklin’

  1. Preheat the oven to 400.
  2. Place the beets in a small roasting pan. Toss with olive oil and salt and roast for 15 – 20 minutes until tender. Allow to cool until able to be handled.
  3. Meanwhile, prepare the orange segments. Trim both ends of the oranges. Remove the peel of the orange. Be sure to remove all of the white pith. Using a knife, carefully segment the orange by slicing between the membrane and the fruit. Set the orange segments aside.
  4. Use the remaining orange core to squeeze out the orange juice.
  5. Toss the beets in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.
  6. Add the avocado slices, and season with salt and pepper. Top with orange segments and hazelnuts. Lightly drizzle with olive oil and serve immediately.


Honey Roasted Turnip the Beet

This Honey Roasted Turnip the Beet recipe is sure to turn up your cooking game this fall! You can go wrong serving this is a fun and delicious side dish.

Honey Roasted Turnip the Beet

  • 2 medium turnips, sliced into wedges
  • 2 medium beets, sliced into wedges
  • 3 tablespoons extra virgin olive oil
  • ¼ cup honey
  • Thyme
  • Salt
  • Black pepper

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss turnips and beets with the extra virgin olive oil and honey.
  3. Scatter the vegetables on the prepared pan and sprinkle with some thyme. Season with salt and pepper.
  4. Bake at 350°F for 35 to 40 minutes, stirring occasionally, until turnips and beets are tender, brown, and fragrant.
  5. Transfer the vegetables to a serving platter and serve hot. To re-heat, place back in the oven for 10 minutes.


Cabbage Beet-Green Slaw

Beet greens are a super delicious addition to almost any dish. Check out this Cabbage Beet-Green Slaw recipe and see for yourself:

Cabbage Beet-Green Slaw

  • 1 head sweetheart cabbage
  • 1 white onion
  • ¾ c. mayonnaise or veganaise
  • ¼ c. cider vinegar
  • 2 tbsp. sugar
  • 2 tbsp. Dijon mustard
  • 1 tsp. salt
  • ½ tsp. coarsely ground black pepper
  • 3 c. beet leaves (& some of your braising mix, if needed)

  1. Thinly slice cabbage and discard tough ribs; place in large bowl.
  2. Cut onion lengthwise in half, then cut each half crosswise into paper-thin slices. Add onion to cabbage.
  3. In small bowl, with wire whisk or fork, mix mayonnaise, vinegar, sugar, mustard, salt, and pepper.
  4. Add to cabbage mixture and toss to coat well.
  5. Cover bowl with plastic wrap and refrigerate at least 3 hours before serving to allow flavors to blend.
  6. Meanwhile, cut beet leaves/braising mix into julienne strips; wrap with plastic wrap and refrigerate until ready to serve salad.
  7. To serve, toss julienne beet leaves with cabbage mixture.


Grilled Veggies Over Salad

Grilled Veggies Over Salad is always a delicious way to turn your salad into a meal! Use the veggies suggested in the recipe below or try this recipe with other veggies like sweet potatoes, carrots, onions – you get the idea!

Grilled Veggies Over Salad

  • Half of your beet bunch, roughly chopped
  • 3 or 4 salad turnips, quartered
  • Your garlic scape bunch, chopped into quartered
  • 1-2 zucchini or yellow summer squash
  • 1 teaspoon extra virgin olive oil
  • Your salad mix
  • For the dressing:
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoons balsamic vinegar
  • ½ teaspoon dijon mustard
  • ½ green garlic, finely minced
  • A pinch of salt
  • ¼ cup extra virgin olive oil

  1. Place the beets, scapes, zucchini and turnips on a sheet of aluminum foil and drizzle with oil and toss to coat, sprinkling with salt & pepper. Grill on the foil for 10 – 15 minutes or until veggies are tender, flipping as needed.
  2. When the veggies are cooked, set aside to cool.
  3. Whisk all of the salad dressing ingredients in a bowl.
  4. Combine the salad mix, grilled veggies and as much dressing as you like in a large bowl and mix well. Enjoy!


Chocolate Beet Brownies

If you haven’t heard me rant and rave about the chocolate-beet combo – get ready! It’s seriously super good and a great way to add a little extra nutrient boost to your chocolatey goodies. Check it out:

Chocolate Beet Brownies

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • 225 g chopped semi-sweet chocolate
  • ½ cup sunflower oil or canola oil
  • 3 eggs
  • 1 cup sugar
  • 2 tsp vanilla
  • 2 cups peeled and grated raw beets

  1. Preheat the oven to 325F.
  2. Whisk the flour with the cocoa powder and salt in a medium bowl.
  3. Melt the chocolate over low heat in a small, heavy-bottomed pot until melted, stirring consistently. Stir the sunflower or canola oil into the melted chocolate until smooth.
  4. Whisk eggs with granulated sugar and vanilla in a large bowl.
  5. Whisk in the chocolate mixture, then fold in the flour mixture and the 2 cups grated beets until just combined.
  6. Scrape into an oiled 8 × 8 inch. metal baking pan. Bake at 325F until a toothpick inserted into the center comes out clean, 45 to 50 min.
  7. Cool on a rack before cutting into squares.


Annie’s Homemade Pizza

You can make Annie’s Homemade Pizza with any of your favorite toppings! Grill it… trust me. It’s the best.

Annie’s Homemade Pizza

  • Crust:
  • 1 T yeast
  • 1 C lukewarm water
  • ~2 C flour
  • 1 T salt
  • .
  • Toppings & Sauce:
  • 3 small beets or 1 large beet
  • chopped 2 fennel bulbs
  • chopped 1 zucchini or summer squash
  • chopped ¾ C goat cheese
  • 1 bunch Italian parsley
  • 4 garlic scapes
  • 1 T fresh lemon juice
  • 1 T red wine vinegar
  • Olive oil
  • Chili powder
  • Salt

  1. To make the crust: Dissolve yeast in lukewarm water and let proof for around 5min. Stir in the flour and salt. Add more flour as necessary to make a slightly sticky, tacky dough. Cover and let rise in a warm spot for 30-45 minutes or until doubled.
  2. For the toppings: Drizzle the beets & fennel with a little oil and sprinkle with salt. Roast in a preheated, 400 degree oven for 10 minutes before adding the zucchini/summer squash. Roast for another 10-15 minutes or until slightly browned and soft. Turn the oven up to 450 for the pizza.
  3. To make the sauce: Finely chop your parsley bunch and garlic scapes. Mix with 4 tablespoons of sunflower or olive oil, lemon juice, red wine vinegar, and a dash of chili powder. Salt to taste.
  4. Assemble the pizza: Deflate dough and spread onto a lightly oiled pan or parchment paper if using a pizza stone. Make sure your hands are very well floured before handling dough! Spread as much sauce as you like over the pizza crust and top with veggies and goat cheese. Cook in a 450 degree preheated oven for around 15 minutes (or on a hot pizza stone on your grill for less time.. whoa. so good.), until the dough is slightly browned and puffy.


Beet, Kale and Carrot Salad

Our hearty Beet, Kale and Carrot Salad that can be served as a side or as a meal all on its own!


Beet, Kale and Carrot Salad

  • ½ cup uncooked quinoa
  • ⅓ silvered almonds or roasted winter squash seeds
  • 1 medium raw beet, peeled
  • 1 medium to large carrot, peeled
  • 2 cups packed green kale, roughly chopeed
  • 1 avocado cubed
  • — Vinaigrette —
  • 3 T apple cider vinegar
  • 2 t lemon juice
  • 2 T Driftless Organics sunflower oil or olive oil
  • 2 T maple syrup
  • 1 t dijon mustard
  • Salt and pepper to taste

  1. Rinse the quinoa in a fine mesh colander under running water.
  2. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover the pot, reduce heat to a simmer and cook for 15 min.
  3. Remove the quinoa from heat and let it rest, still covered for 5 min.
  4. Uncover pot, drain off an excess liquid and set it aside to cool.
  5. Grate the beet and carrot by hand or with a food processor. Place in a large bowl and add the rest of the salad ingredients.
  6. To prepare the vinaigrette: Whisk together all of the ingredients until emulsified. Drizzle dressing over the mixture and toss to combine.
  7. Add salt and pepper to taste.


Pasta with Roasted Beets, Beet Greens and Pine Nuts

Pasta with Roasted Beets, Beet Greens and Pine Nuts
Recipe type: Entree

  • 1 bunch beets with greens
  • ¼ cup pine nuts or walnuts, toasted
  • 2 Tbsp. Driftless Sunflower oil (or olive oil)
  • 1 cippolini onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon raspberry balsamic vinegar
  • ½ ounces pasta (bow-tie or penne work the best)
  • nutritional yeast or feta cheese
  • salt and freshly ground pepper, to taste

  1. Roast beets tossed with oil and salt at 400F, reserving beet greens.
  2. Cut roasted beets into wedges.
  3. Wash beet greens well, and cut into 1 inch pieces.
  4. Cook pasta until al dente, drain, reserving ½ cup pasta cooking liquid.
  5. Heat oil in a skillet. Add onions and saute on low to medium-low until soft and golden brown, about 18-20 minutes. Add garlic and and stir 2 more minutes. Stir in beet greens along with raspberry balsamic vinegar. Cook for 2-3 minutes until tender.
  6. Toss cooked pasta with onion/beet greens, and roasted beets. Add pasta cooking liquid to moisten if desired.
  7. Season to taste with salt and freshly ground pepper. Sprinkle with toasted pine nuts. Serve with nutritional yeast or feta cheese, if desired.


Organic Beet Chips

organic beet recipe

Organic Beet Chips made with Driftless Organics beets are a healthy snack that the kids will love!

They are a great side dish with:

Organic Beet Chips made with Driftless Sunflower OIl
Cook time: 
Total time: 


organic beet recipe
Beet Chips made with Driftless Organics CSA beets.

This recipe was created by Dani Lind of Rooted Spoon Culinary

  • 2 pounds large beets, peeled
  • 2 tablespoons Driftless Sunflower Oil
  • Sea salt
  • Freshly cracked black pepper

  1. Preheat oven to 350°. Line several baking sheets with parchment paper.
  2. Using a mandoline, thinly slice beets to a thickness of 1/16″. In a large bowl, toss beet slices with oil to coat evenly.
  3. On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking.
  4. Cool chips and blot with paper towels to remove any excess oil.
  5. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked.
  6. Toss chips with ¼ teaspoon salt and pepper to taste.

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farms delivers CSA boxes full of wholesome, fresh produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.