Cardamom Beet Cake

Marnie Lister


24 oz beets, cooked

3.5 c flour

4 t baking soda

1/2 t salt

1 T cardamom

1 T cloves

6 eggs

2.5 c sugar

1/2 c brown sugar

1 1/2 c sunflower oil 

1 t vanilla extract


  • Preheat the oven to 350'F. Grease pan and dust with flour
  • Puree the beets and set aside.
  • Sift together flour, baking soda, salt, cardamom and cloves
  • In a separate bowl, beat eggs until pale yellow. Gradually add the white and brown sugar. In a steady stream, add oil.
  • Gradually add the beet puree and vanilla extract.
  • Fold the dry ingredients into the wet mixture.
  • Pour batter into greased pan and bake for about 90 mins or until a toothpick inserted in the middle comes out clean.

Sauteed Beet Greens

Tamara Stimpson



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**


Roasted Beet Salad with Orange Basil Vinagrette


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.

Easy Beet and 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!