Orange Glazed Golden Beets & Carrots w/Bacon

Orange Glazed Golden Beets & Carrots w/Bacon
Author: 
 
Ingredients
  • 3 Tbsp. olive or sunflower oil
  • 3 medium gold beets, cut into 8 wedges each
  • 4 medium carrots, cut into similar sized pieces
  • 1 large shallot, minced
  • 3 slices bacon, cut into ¼” strips crosswise
  • Salt & pepper to taste
  • ¼ c. golden raisins, coarsely chopped
  • ¼ c. orange juice
Instructions
  1. Heat oil in a large skillet (well-seasoned cast iron or nonstick) over medium heat & stir in beets, carrots, shallots, bacon, salt & pepper.
  2. Mostly cover with a lid (leave it open an inch or so) & cook for 7-8 minutes, stirring once or twice, until vegetables start to brown.
  3. Uncover & add raisins & orange juice. Turn the heat down a bit & cook uncovered, stirring every couple minutes, for another 12-14 minutes, until liquid has turned to a glaze & vegetables are nicely caramelized. Serve immediately.

 

Maple & Porter Roasted Vegetables

Maple & Porter Roasted Vegetables
Author: 
 
Ingredients
  • 8 c. mixed root vegetables, cut in 1” pieces (parsnips, sweet potatoes, beets, turnips, carrots, etc.)
  • 3 Tbsp. olive or Driftless Sunflower Oil
  • Salt & pepper to taste
  • ¼ c. Porter or Stout beer
  • 3 Tbsp. maple syrup
  • 1 tsp. grainy mustard
  • 3 cloves garlic, minced
Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together oil, salt & pepper, beer, mapley syrup, & mustard in a large bowl & toss in vegetables.
  3. Pour onto a large rimmed baking sheet & roast for about 25 minutes (uncovered), stirring a couple of times, until vegetables are softened but not browned.
  4. Add garlic & continue to roast for another 10-15 minutes, until vegetables are caramelized on outside & tender on inside (check a couple times to make sure they don’t burn; depending on your oven you may have to pour over a bit more beer if all the liquid evaporates).
  5. Serve hot.

 

Salt Pickled Turnips & Gold Beets

Salt Pickled Turnips & Gold Beets
Author: 
 
Ingredients
  • 4 salad turnips, quartered and sliced (about 2½ cups)
  • 1 medium golden beet, peeled, quartered and sliced (about 1 cup)
  • 3 cloves garlic, sliced
  • ¼ cup coarsely chopped parsley
  • 1 tsp. each whole black peppercorns, whole coriander seeds, & whole fennel seeds
  • 1 ½ Tbsp. sea salt
  • 1 cup cold, purified water
Instructions
  1. Fill a sterilized quart-sized canning jar with the turnips, beets, garlic, parsley, & spices.
  2. Press gently with a wooden spoon to pack them in, leaving at least one inch of headspace below the top of the jar.
  3. Whisk the salt into the water until dissolved and pour over vegetables to about a half-inch below the top of the jar, making sure the water completely covers the vegetables.
  4. Cover tightly and let sit at room temperature out of direct sunlight for 3 to 5 days.
  5. Taste after 3 days—it should be slightly bubbly and the flavor should be salty and sour, with just a little bit of turnip bite.
  6. Once the flavor is where you want it, store in the refrigerator. Makes 1 quart.

 

Quick-Pickled Beets

Quick-Pickled Beets
Author: 
 
Ingredients
  • 1 pound medium raw beets, tops trimmed, peeled, and sliced paper thin
  • 2 (4-inch-by-2-1/2-inch) pieces kombu (optional; a seaweed you can get a food co-op or Asian food store)
  • 1 cup rice vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons kosher salt
  • 2-3 dill flower heads (about what’s in your box)
Instructions
  1. Place the beets, dill and kombu(optional) in a 1-quart jar, leaving at least ½ inch of room at the top of the jar.
  2. Make the brine: Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
  3. Immediately pour the brine over the beets, making sure to cover them completely but leaving ¼ inch of room at the top of the jar.
  4. Let cool to room temperature, about 1 hour.
  5. Cover the jar with a tightfitting lid.
  6. Shake the jar or turn it upside down to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using.
  7. (The pickled beets can be kept in the refrigerator for up to 2 months.)

 

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese
Author: 
Recipe type: American
Cuisine: Salad
 
Ingredients
  • 3-4 beetroots, cut into ⅛” half-moons
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced on bias
  • 2 c. green beans &/or snap/snow peas, stems snapped
  • Juice & zest of 1 lemon
  • ¼ c. olive or Driftless sunflower oil
  • Salt & pepper to taste
  • ¼ c. scallion tops, thinly sliced
  • 2 oz. soft goat cheese or feta, crumbled
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss sliced beets in enough of the oil to coat & pour onto a rimmed baking sheet & sprinkle with salt & pepper.
  3. Roast for about 15-20 minutes, until starting get limp.
  4. Stir in fennel bulbs/stems & a bit more oil & continue to roast for another 10-15 minutes, until beets & fennel are starting to brown a bit.
  5. Add green beans/peas & roast another 5 minutes or so (you don’t want the vegetables to be mushy).
  6. Remove from oven & let cool a bit.
  7. Meanwhile, in a serving bowl, whisk together lemon juice/zest, the remaining oil, & salt & pepper to taste (remember you salted the vegetables already).
  8. Stir in roasted vegetables & top with scallion tops & cheese.
  9. Serve warm or room temperature.

 

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette
Author: 
Recipe type: Salad
Serves: 4-6
 
Ingredients
  • 4-5 beets, greens removed 1” from bulb & tails trimmed
  • Zest & juice of 1 lime
  • 1 tsp. honey
  • Salt & pepper to taste
  • 2 scallions, minced, green parts reserved & sliced
  • 2 Tbsp. cilantro, chopped
  • ¼ cup sunflower oil
  • 1 bag of spinach, washed & spun dry
  • 2 oz. soft goat cheese, crumbled
  • ¼ c. pepitas (pumpkin seeds), toasted
Instructions
  1. Heat oven to 400 degrees.
  2. Wrap each beet tightly with tinfoil & roast for about 45 minutes, until knife just inserts easily.
  3. Let cool a bit, remove peel, & slice.
  4. In a small bowl, whisk together lime zest/juice, honey, & salt until dissolved.
  5. Whisk in minced scallions & cilantro.
  6. Slowly whisk in oil to emulsify.
  7. Toss a bit of the dressing with the spinach in a serving bowl, top with the beets & drizzle with more dressing.
  8. Garnish with goat cheese & pepitas & serve.

 

Storage Root Crudité

Storage Root Crudité
Author: 
Recipe type: Side Dish
Serves: 6-8
 
Ingredients
  • 3 medium carrots
  • 1 beauty heart radish
  • ½ black spanish radish
  • 1 small gold turnip (or half a larger one)
  • 1 medium red beet
Instructions
  1. So this is your basic veggie & dip platter, only with
  2. local seasonal veggies in December!
  3. You’ll be surprised at the sweetness and beauty of these veggies on a platter.
  4. Some tips: If the skins are getting brown or tough, peel them. If not, no need, just scrub them well.
  5. Get a big, super sharp chef knife & take the time to cut everything properly - uniform thickness & shapes for each vegetable.
  6. Arrange them neatly & prettily on a large platter, alternating colors.
  7. Stick a bowl of your favorite dip in the middle & snack away!

 

Spinach, Beet & Fennel Salad

Spinach, Beet & Fennel Salad
Author: 
Recipe type: Salad
Serves: 4-6
 
Ingredients
  • 2 medium beets, grated
  • 2 medium carrots, grated
  • 1 fennel bulb, cored & very thinly sliced
  • ½ cup red onion, very thinly sliced
  • ¼ c. craisins (dried cranberries)
  • Juice & zest of 1 large orange
  • 1 clove garlic, minced
  • ¼ tsp. chipotle powder or chili powder
  • Salt & pepper to taste
  • 3 Tbsp. Driftless Organics sunflower oil (or olive oil)
  • 2 cups spinach, washed & spun dry
  • Fennel greens for garnish
Instructions
  1. Combine orange juice, zest, garlic, chipotle/chili powder, salt, & pepper in a medium bowl. Whisk in oil until emulsified.
  2. Stir in beets, carrots, fennel, onion, & craisins.
  3. Serve on a bed of spinach & garnish with fennel greens if you wish.

 

Southwest Winter Slaw

Southwest Winter Slaw
Author: 
Recipe type: Salad
 
This is an excellent root vegetable slaw. However, if it's early summer and you don't have turnips yet but do have salad turnips, that could be a fun addition! Salad turnips will add a slightly sweet element to the slaw.
Ingredients
  • 4 cups mixed root vegetables, grated (such as beets, peeled celeriac, turnips, peeled rutabaga, carrots, etc.)
  • juice & zest of ½ lemon
  • 1 egg yolk
  • 1 tsp. apple cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • ¼ tsp. dried marjoram
  • ⅛ tsp. chipotle powder
  • ½ tsp. cumin seed, toasted
  • ½ c. oil (I like Driftless sunflower oil, of course!)
  • salt & pepper to taste
Instructions
  1. In a large bowl, whisk together lemon juice/peel, egg yolk, vinegar, mustard, honey, & spices.
  2. While whisking briskly, add oil in a slow stream until emulsified.
  3. Fold vegetables in to dressing, season to taste, & serve.

 

Root Vegetable Slaw

Root Vegetable Slaw
Author: 
Recipe type: Salad
Serves: 4-6
 
Ingredients
  • 5 c. mixed root vegetables (like turnips, beauty heart radishes, carrots, celeriac, rutabaga, beets, etc.)
  • 1 egg yolk
  • 1 tsp. apple cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • ¼ tsp. dried marjoram
  • ⅛ tsp. chipotle powder
  • ½ tsp. cumin seed, toasted (optional)
  • ½ c. Driftless sunflower oil or olive oil
  • salt & pepper to taste
  • juice & zest of ½ lemon
Instructions
  1. Grate vegetables & stir into lemon juice & zest in a bowl.
  2. In another bowl, whisk together remaining ingredients except oil.
  3. While whisking briskly, add oil in a slow stream until emulsified.
  4. Fold into vegetables and serve.