Pirate Kitchen

Beet Surrender

Gluten Free, summer, Vegetarian | August 5, 2016 | By

Organic garden beets

Fresh, dirty, and colorful. I’m talking about beets. I’ve found that beets are one of those ingredients, like cilantro, people either love or hate. I happen to be a lover and right now have them straight from our garden. In rare form to find recipes, I of course cruised the internet. I’m sharing recipes from Sprouted Kitchen for Beet Green Salad (tweaked only slightly and renamed) and from Simply Recipes for Beet Hummus. Aside from the thrill of knowing I’ll soon be eating beets, the two recipes compliment each other by sharing most of the same ingredients like tahini, lemon juice, and…beets! So, prep your beets and enjoy them two ways. I think those with beet bounty from either a garden or CSA box, will really love these recipes. 

I mean really, look at this color:

Beet Hummus

And this salad. A yummy little mess of beet greens, avocado, quinoa, tahini dressing and…beets!
Beet Green Salad
Shortcuts to make life easier:

You can start a day in advance and cut the tops off the beets, wash them, and set them aside.  Remove the leaves from the stems, reserve the stems to chop up and saute later, and wash the beet green leaves. Blot dry, wrap them loosely in paper towels, and put them in the fridge.  Cook the beets by boiling (about 35 minutes or until fork tender) or wrapping in foil and roasting in the oven at 400 degrees (about 40 minutes – 1 hour or fork tender).  Keep them wrapped, remove to a plate, and set aside to cool. I left mine out overnight wrapped in foil on the counter, and they were just fine. 

The title is an homage to a song, Beat Surrender, by one of my all time favorite bands:  The Jam.  It was their last single released in 1982.  You can play it while you’re cooking! Surrender to the Beet…Beat…

 

Beet Green Salad
Serves 4
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331 calories
38 g
0 g
17 g
9 g
2 g
161 g
71 g
3 g
0 g
14 g
Nutrition Facts
Serving Size
161g
Servings
4
Amount Per Serving
Calories 331
Calories from Fat 149
% Daily Value *
Total Fat 17g
27%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 71mg
3%
Total Carbohydrates 38g
13%
Dietary Fiber 8g
33%
Sugars 3g
Protein 9g
Vitamin A
5%
Vitamin C
17%
Calcium
9%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch of beets, including fresh, leafy tops
  2. 4 scallions, white and light green parts
  3. 1 cup cooked and cooled quinoa
  4. 1 small avocado, diced
For the Tahini Dressing
  1. 2 Tbsp tahini
  2. 1 Tbsp lemon juice
  3. 1 Tbsp apple cider vinegar
  4. 1-2 tsp agave nectar
  5. 3 Tbsp water, or as needed
  6. Generous pinch of salt and pepper
  7. 1 clove of garlic finely minced
  8. 1 Tbsp extra virgin olive oil
Instructions
  1. Cut the greens from the beets at their stem. Either boil in a pot of water for 35 minutes or until fork tender, or wrap them all in a foil pack and roast in a 400 degree oven for about an hour or until fork tender. Set them aside to cool.
  2. While the beets roast, remove the leaves from the stems and clean and dry the greens. Chop the greens and put them in a large mixing bowl.
  3. To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Adjust to your taste (I add more salt and vinegar because that's the kind of girl I am) and set aside.
  4. Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with the dressing.
My shortcuts to make life easier
  1. You can start a day in advance and cut the tops off the beets, wash them, and set them aside. Remove the leaves from the stems, reserve the stems to chop up and saute later (not for this recipe), and wash the beet green leaves. Blot dry, wrap them loosely in paper towels, and put them in the fridge. Cook the beets by boiling (about 35 minutes or until fork tender) or wrapping in foil and roasting in the oven at 400 degrees (about 40 minutes - 1 hour or fork tender). Keep them wrapped, remove to a plate, and set aside to cool. I left mine out overnight wrapped in foil on the counter, and they were just fine.
  2. Read more: http://www.sproutedkitchen.com/home/2012/3/20/beet-green-chopped-salad.html
beta
calories
331
fat
17g
protein
9g
carbs
38g
more
Pirate Kitchen http://piratekitchen.com/
Beet Hummus
Yields 2
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Print
Prep Time
10 min
Prep Time
10 min
153 calories
18 g
0 g
8 g
5 g
1 g
181 g
187 g
9 g
0 g
7 g
Nutrition Facts
Serving Size
181g
Yields
2
Amount Per Serving
Calories 153
Calories from Fat 70
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 187mg
8%
Total Carbohydrates 18g
6%
Dietary Fiber 5g
21%
Sugars 9g
Protein 5g
Vitamin A
1%
Vitamin C
32%
Calcium
10%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 pound beets (about 4 medium sized beets), cooked, peeled, and cubed
  2. 2 Tbsp tahini sesame seed paste
  3. 5 Tbsp lemon juice
  4. 1 small clove garlic, chopped
  5. 1 Tbsp ground cumin
  6. 1 Tbsp lemon zest (zest from approx. 2 lemons)
  7. Generous pinch of salt
  8. Fresh ground pepper to taste
Instructions
  1. Cut the greens from the beets at their stem. Either boil in a pot of water for 35 minutes or until fork tender, or wrap them all in a foil pack and roast in a 400 degree oven for about an hour or until fork tender. Set them aside to cool.
  2. Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
  3. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
  4. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
My shortcuts to make life easier
  1. You can start a day in advance and cut the tops off the beets, wash them, and set them aside. Remove the leaves from the stems, reserve the stems to chop up and saute later (not for this recipe), and wash the beet green leaves. Blot dry, wrap them loosely in paper towels, and put them in the fridge. Cook the beets by boiling (about 35 minutes or until fork tender) or wrapping in foil and roasting in the oven at 400 degrees (about 40 minutes - 1 hour or fork tender). Keep them wrapped, remove to a plate, and set aside to cool. I left mine out overnight wrapped in foil on the counter, and they were just fine.
  2. Read more: http://www.simplyrecipes.com/recipes/beet_hummus/#ixzz4GToGZFyO
beta
calories
153
fat
8g
protein
5g
carbs
18g
more
Pirate Kitchen http://piratekitchen.com/
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