BEET & BEET GREENS RECIPES:

The beets belong to the same family as chard and spinach.  Beet leaves have a bitter taste like chard, but is rich in chlorophyll.  Although bitter, the greens have a higher nutritional value than its roots.  Both beet root and beet greens are very powerful cleansers and builders of the blood.  Beets are loaded with vitamins A, B1, B2, B6 and C.  The greens have a higher content of iron compared to spinach.  They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.  While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.  Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building.  This renders it highly effective in treating many ailments caused by our toxic environment and surrounding...all this and they're DELICIOUS too!!!!

EASY BEET & CARROT SALAD - Brandi McCarthy-Keays

This recipe is a breeze if you have a food processor, its a little more labor intensive with a hand grater, but well worth it! There is no need to peel the beets or the carrots (trust me!), just wash well and cut of the root and leave ends. The ratio of beets to carrots is generally 1:1 once they are grated, don’t worry if you have more or less of one, it really doesn’t matter as long as you like it!

•4-6 medium to large beets, a few more if they are small

•6-8 medium to large carrots

•About  1/3 cup of Everyday on Everything Dressing *found on Sauces, Dressings, and Salsa page*

• Grate all the carrots in a food processor (or by hand) and place in a large stain proof bowl, stainless steel or ceramic works well, don’t use plastic unless you want it to be pink!
  

• Grate all the beets in the food processor and then add them to the carrots. Pour the dressing over top and mix well. Throw it in the fridge or let it sit out on the counter if you are serving it within the hour. This salad is best served at room temperature which makes it perfect for picnics and cottages, and tastes better the second day.
  

• Be sure to store it in the fridge though, just bring it out about an hour before serving. Enjoy!
  

ROASTED BEET SALAD WITH ORANGE BASIL VINAIGRETTE - www.healthylivingmarket.com

Ingredients:

3 medium beets

1 tbsp olive oil

salt &  pepper to taste

2 tbsp balsamic vinegar

3 tbsp chopped fresh basil

2 tbsp olive oil

1/4 tsp white truffle oil (optional)

• Peel and chop the beets into bite sized pieces (I find it best to wear rubber gloves so that my fingers don't get stained!)
  

• Toss with 1 tbsp of the olive oil, salt and pepper.  Spread on a baking sheet and roast in a 400F oven for approximately 35-40 minutes, until tender.  Let cool.
  

• Grate the rind of the orange into a fine zest.  Segment the orange without membrane or pith and place in a bowl with the cooled beets.
  

• Whisk the zest, balsamic vinegar, and basil together in a small bowl.  Drizzle 2 tbsp olive oil and truffle oil (if using), and whisk to combine salt and pepper to taste.
  

• Pour over the beets and oranges.
  

• Optional garnish with basil leaves and additional zest.
  

**This is also nice placed on top of a bed of chopped beet greens combined with trimmed & blanched sugar snap peas!**

SAUTEED BEET GREENS - Tamara Stimpson

Ingredients:

2 bunches beet greens (approx. 8 cups)

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1/2 tsp each, salt & pepper

• Rinse beet greens and shake off water.  Trim off stems and chop leaves coarsely.
  

• In a large nonstick skillet, heat oil over medium-high heat; cover and cook beet greens, garlic, salt & pepper, stirring occasionally until wilted (approx. 4 minutes)
  

• Serve and enjoy!
  

**This recipe is also used when cooking Swiss chard leaves, but chop and saute the ribs first**

QUICK BEET RELISH ~ Jacquie Peppler

1-1/2 cups  grated cooked beets

1 jalapeno pepper, minced

2 tbsp  each of red wine vinegar and prepared horseradish

1 tbsp  granulated sugar

1/2 tsp  Dijon mustard

• Combine all. (I usually go lighter on the sugar and a little heavier with mustard.)
  

Enjoy

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca