Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
Beets (beta vulgaris) are the taproot portion of the beet plant. Beets were first cultivated in the Middle East where they were grown primarily for their greens. They were later valued for their perceived health benefits by the Egyptians, Greeks and Romans. In the Middle Ages beets were commonly used for medicinal purposes particularly for digestive and blood health. Beets are in season in Maine into early November.
Winter Borscht
Servings per Recipe: 4
This a vegetarian, light and hearty version of a traditional Eastern European winter soup.
INGREDIENTS
4 cups vegetable stock
1 cup diced beets
1½ cups diced potato
2 tablespoons olive oil
1½ cups chopped yellow onion
1-2 tsp salt
1 teaspoon caraway seeds
1 large carrot, peeled and thinly sliced
1 stalk celery, sliced
3 cups shredded cabbage
4 cloves garlic
1 cup canned tomatoes
1 tablespoon cider vinegar
1 tablespoon honey
¼ teaspoon chopped dried dill
black pepper to taste
Juice of 1 lemon
Toppings : sour cream or Greek yogurt and fresh dill
DIRECTIONS:
In a large pot or Dutch oven, bring vegetable stock, beets, and potatoes to a boil. Cover, reduce heat, and simmer until tender, about 12-15 minutes. Drain, reserving the stock, and set aside.
In the same pot, heat butter over medium heat. Add onions, caraway seeds and 1 teaspoon of salt, and sauté until the onion is translucent, about 3-4 minutes. Add carrot, celery, cabbage, and reserved vegetable stock. Cover and simmer until all the vegetables are tender, about 10 minutes. Stir in potatoes, beets, and all remaining ingredients.
Cover and simmer on low heat for 30 minutes. Add lemon juice and more salt or pepper to taste. Serve immediately and top with Greek yogurt or sour cream and a sprinkle of fresh dill.
Beet Hummus
Yields : 2 – 3 cups
INGREDIENTS:
2 beets
⅓ cup toasted walnuts
¼ cup of olive oil
2 tablespoons tahini
juice of ½ lemon
1 tablespoon pomegranate molasses
1 teaspoon salt
½ teaspoon black pepper
DIRECTIONS:
Preheat the oven to 400 F.
Wrap the beets in foil and roast for 45 minutes. Remove and test for doneness by inserting a knifepoint. It should easily slice through the beet. Allow to cool. Peel the skin and cut into chunks.
Toss walnuts in a skillet over medium heat until lightly toasted.
Put all the ingredients except oil into food processor. Pulse several times until chunky then slowly drizzle in oil at low speed until smooth. Garnish with fresh parsley.
Beet, Orange and Pistachio Salad
Servings per Recipe: 2
INGREDIENTS:
2 beets cut into ½ inch cubes
1 orange
¼ cup shelled pistachios
½ cup crumbled feta cheese
¼ cup fresh dill,chopped
juice of ½ lemon
2 tablespoons olive oil
½ teaspoon mustard
½ teaspoon salt
¼ teaspoon black pepper
DIRECTIONS:
Preheat the oven to 400 F.
Wrap the beets in foil and roast for 45 minutes. Remove and test for doneness by inserting a knifepoint. It should easily slice through the beet. Allow to cool. Peel the skin and cut into ½ inch cubes.
Peel orange and section either by hand or with a knife. Trim off the pith and cut sections in three.
Squeeze lemon juice into a mixing bowl. Add the salt, pepper and mustard. Whisk in the olive oil and then the dill.
Toss the beets and orange segments in the dressing. Divide between 2 plates. Sprinkle with crumbled cheese and pistachios.