Delicious Beets

Vibrant, sweet and earthy, beets are a gift to Oklahomans during early summer months.

Delicious Beets

Beet Smoothie

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Yields 1 smoothie
Beet Smoothie

Ingredients

1 small beet, ends trimmed, cooked and peeled
Greens from the beet, well washed, optional
1/4 cup blueberries
1 cup unsweetened coconut milk
1 frozen banana
1 tablespoon lemon juice
Honey to taste
6 to 10 ice cubes

Directions

Add all ingredients to a blender and blend on high until smooth. Add additional ice cubes or coconut milk to desired consistency, and honey to taste.  




Golden Beet and Ginger Sorbet

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Yields 1 quart
Golden Beet and Ginger Sorbet

Ingredients

1 1/2 cups granulated sugar
1/2 cup lime juice
1 cup water
2-inch piece ginger, sliced into 1/8-inch-thick pieces
2 cups golden beet puree

Directions

In a medium saucepan combine the sugar, lime juice, water and ginger. Bring the mixture to a boil and stir to dissolve the sugar. Remove from heat and strain the liquid through a sieve. Stir in the beat puree. Refrigerate. Once the beet mixture has chilled, freeze in an ice cream freezer for about 20 minutes. Transfer to a container, cover and store in the freezer until serving. 




Grilled Summer Vegetable Plate

Serves 8
Grilled Summer Vegetable Plate

Ingredients

Beets and other seasonal vegetables such as asparagus, carrots, kohlrabi, mushrooms and cauliflower
Vegetable oil*
Kosher salt
Black pepper

Directions

Rinse vegetables and peel as needed. Slice beets into 8 to 10 wedges. Cut kohlrabi into wedges. Quarter mushrooms. Cut carrots in half or into quarters, depending on thickness of the carrots. Chop cauliflowers into florets. Trim the woody ends of asparagus. Place vegetables into a shallow container and drizzle liberally with oil and sprinkle with salt and pepper. Cover a grill with heavy-duty foil and preheat the grill to medium. Place vegetables on the grill and allow to cook until browned. Beets and kohlrabi will take about 8 to 10 minutes per side, depending on the grill. Carrots, cauliflower, asparagus and mushrooms will take about 5 to 7 minutes. Arrange grilled vegetables onto a serving platter. *Note: For grilling choose an oil with a high smoke point such as grapeseed, avocado or canola.

 




Beet Pasta with Goat Cheese and Walnuts

Serves 8
Beet Pasta with Goat Cheese and Walnuts

Ingredients

3 cups all-purpose flour
6 tablespoons cooked beet puree
3 eggs
2 egg yolks
1 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced or grated
1/2 cup chopped walnuts
4 ounces goat cheese
Black pepper

Directions

To make the pasta, combine the flour, beet puree, eggs and egg yolks in a medium bowl. Mix well. Form dough into a ball using your hands. Knead mixture until it forms a uniform dough. Wrap in plastic and refrigerate for at least 30 minutes. Use a rolling pin to roll out dough on a well-floured surface until very thin (about 1/16 of an inch thickness), or run it through a pasta maker. Cut pasta lengthwise into 1/4-inch-wide strips, sprinkling with extra flour as needed to ensure the pasta doesn’t stick together. At this point, the pasta can be cooked or frozen. To freeze, place pasta on a baking sheet and into the freezer. Once frozen, transfer pasta to a plastic bag and seal shut. To cook the pasta, bring a large pot of water to a boil. When the water boils, add the salt and the pasta. Cook for 2 to 3 minutes for fresh pasta and 3 to 5 minutes for frozen pasta. Drain pasta and reserve 1/2 cup of the cooking water. In a large skillet, combine the olive oil, butter and minced or grated garlic. Cook over low heat for about 5 minutes. Add the walnuts and stir to coat with the oil mixture. Cook for 1 to 2 minutes. Add the goat cheese and enough of the reserved cooking liquid to make a creamy sauce. Add the pasta and mix to coat with the sauce. Season with salt and pepper to taste. Serve hot. 




Beet Hummus

Yields 3 Cups
Beet Hummus

Ingredients

1 medium beet, cooked and peeled
15-ounce can chickpeas, drained and rinsed
2 cloves garlic, peeled
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup tahini (sesame seed paste)
1 teaspoon kosher salt
1/4 cup olive oil

Directions

Cut the cooked, peeled beet into quarters. Add it to the bowl of a food processor along with the chickpeas, garlic, lemon juice, tahini and salt. Process until smooth. With the food processor running, add the oil and process until well combined. Enjoy hummus as a dip for fresh vegetables, pita bread or pita chips. 




Chocolate Beet Cake

Serves 12
Chocolate Beet Cake

Ingredients

For the cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon instant coffee granules
1 cup beet puree
1/2 cup canola oil
2 eggs
1 teaspoon vanilla extract
1 cup boiling water

For the ganache topping:
2 cups heavy whipping cream
2 cups dark chocolate chips

Directions

Preheat the oven to 350°F. Grease and flour 2, 9-inch cake pans. Set aside. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt and coffee granules. Add the beet puree, oil, eggs and vanilla and beat on medium with an electric mixer until just combined. Turn the mixer off. Add the boiling water, and mix on medium-low until just combined. The batter will be runny. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool for 10 minutes. Invert cakes onto a wire rack and cool completely. While cakes are cooling, prepare the frosting. In a medium saucepan over low heat, combine the cream and chocolate. Cook, stirring constantly, until the chocolate is melted. Remove from heat and allow ganache to cool at room temperature for about 30 minutes. To assemble the cake, place the bottom layer of the cake on a serving platter. Spread the ganache over the top of the cake. Stack the second layer on top. Coat the top and sides of both cakes with the ganache.