From pancakes to muffins, smoothies to salads — steamed roasted and raw — beets and beet greens been the subject of lots of posts this year. I didn’t start 2013 with the intention exploring this deeply pigmented root from every possible angle. In fact, on a few occasions, I made a small determination to rein in my new-found fervor, and then I’d end up asking myself, “why stop now.”
The bottom line, I’ve barely just begun. Next on the docket: beet chips, assorted borscht recipes, pickled beets, and a beet cake. In the meantime, here’s a brief recap of the fun that we’ve had with beets for the first 8 months of 2013.
Beet Pancakes with Fresh Blueberry Syrup
Beet Apple Walnut Muffins
Beet Green and Kale Frittata
Yogurt, Blueberry and Beet Green Smoothie
Beet Green and Strawberry Smoothie
Hummus with Roasted Beets
Beet Carrot and Apple Slaw
Beet Pecan and Feta Salad
Beet and Garbanzo Bean Salad
Spinach and Beet Salad
Beet and Blueberry Salad
Moroccan Beet and Carrot Salad
Root Vegetable Hash
Quinoa with Roasted Beets
Beet Greens and Portobellos over Pasta
Beet Green Quiche in a Brown Rice Crust
The beet is to our household as the buffalo was to Native Americans: every part is put to good use.
The greens, washed and dried and ready for a Beet Green and Russian Kale Frittata for brunch.
The beets themselves: washed and peeled and ready to be rough chopped and pulverized in the food processor for Beet Green Apple Walnut Muffins.
And the stems! Chopped very small for a special Easter treat for the chickens.