Tag Archives: Beets

Beet Doughnuts

Yes, you read that right. Beet donuts.  A friend of mine send me a recipe and encouraged me to try it if I should happen to get beets in my next CSA box.  In my box were three beautiful red beets just waiting to be turned into donuts.

One word for these donuts. Fabulous!  The beet taste is very subtle and perfectly sweet (but not too sweet).  This batter is meant to be baked not fried.  If you do not have a doughnut pan, scoop the batter into muffin tins.   They truly came out beautiful. Not as red as I would have liked, but when you break one in half you see awesome speckles of beet bits. Gorgeous.


  • 1.5 C AP flour
  • 1/2 C granulated sugar
  • 1/2 C roasted beets, chopped (you could microwave them until soft as well)
  • 1/2 C milk
  • 1.5 teaspoon vanilla
  • 1.5 teaspoon baking powder
  • 2 eggs
  • 2 teaspoon vegetable or canola oil
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • pinch of nutmeg

For the Glaze:

  • 1 C powdered sugar
  • 2 tablespoons milk (give or take to get desired consistency)

Preheat oven to 350.  Lightly grease your doughnut pan (or muffin tin).

In a medium mixing bowl, mix together all the dry ingredients.  Set aside

In a food processor or blender pulse your beets until you come close to a puree.  I left mine on the chunkier side, hence the lack of red color.

Add milk to beets and whisk together.  This will not be a uniform consistency so don’t be alarmed.  Add beet mixture to flour mixture with the oil and vanilla.  Mix until well blended.

Scoop batter into doughnut pan or muffin tin.  Make sure you don’t come all the way to the top (especially with the doughnut pan).  Your batter will over flow when it rises.

Bake 11-15 minutes or until a knife inserted comes out clean.  Let cool on a wire wrack completely.

See what I mean about beautiful beet flecks in the doughnut?  Love it.

For the glaze:

Slowly add milk to powdered sugar until you get the consistency you want.  I like my glaze on the thin-ish side so it can melt into the doughnut.

Dip the top of your doughnut into the glaze and let set on a wire rack.  I would suggest putting paper towel under your wrack so your counter isn’t covered in glaze.

These are perfect with a nice cold glass of milk.  Just sayin’…




Posted by on August 11, 2011 in Uncategorized


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Roasted Beet Hummus

I had found a recipe here for Roasted Beet Hummus.  When I received beets in my CSA box, I figured I’d give the recipe a shot. It exceeded my expectations tenfold.  HighCross Farm has the prettiest beets you will ever see, and the color and taste really came through in the recipe.

Please try this recipe, you will not be disappointed.

Roasted Beet Hummus

1-2 beets
1 19 oz (540 mL) can chickpeas, rinsed and drained
1 large garlic clove, peeled
juice of a lemon (2-3 Tbsp, or to taste)
1/4 cup thick plain yogurt (optional)
2 Tbsp tahini
1/2-1 tsp cumin
1/4 tsp salt, or to taste
2-4 Tbsp olive oil

Wrap the beets in foil and roast at 350ºF for an hour, or until tender (you can tuck them in as you bake other stuff).

Cool, peel and slice into chunks.

Put everything but the olive oil into the bowl of a food processor and purée, pouring the olive oil in through the feed tube as it blends, until smooth.

 Taste and adjust seasoning (salt, lemon juice, cumin) as you need to. If it’s too thick, add more olive oil, yogurt or water.

Serve immediately or refrigerate for up to 4 days before serving. Makes about 2 1/2 cups.

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Posted by on August 5, 2010 in Uncategorized



Baked Chicken with Sage Pesto & Balsamic and Honey Baby Beets/Greens


Why, yes I am on a pesto kick.  Thanks for asking :).  I have a small herb garden growing on my balcony.  I love it.  HighCross Farm has spoiled me when it comes to fresh produce.  Herbs are no exception.  My potted sage is getting away from me so, I figured I better use some up.

Since I had some garlic and slivered almonds left over, I decided to make a pesto with the sage.  I took the pesto and slathered it all over some chicken breasts. 

I also had some beautiful baby beet greens that were in my CSA box.  I decided to cook them on the stove top in some honey and balsamic vinegar.  I used the onions and garlic I had gotten at HighCross Farm on Sunday evening as well.  Fabulous!

I started cooking at 6 pm.  I was finished eating by 7:30, that’s how quick and simple this dish is to make.

Sage Pesto

  • A good handful of fresh sage
  • 2 gloves of garlic
  • a handful of slivered almonds
  • Olive oil
  • S & P to taste
  • 2 – 3 bone in chicken breasts

In a blender combine the sage, almonds and garlic until finely ground.  As the blender is going, slowly drizzle in enough olive oil to make the sage mixture a paste-like consistancy.  You dont want it too greasy or too try.  Add salt and pepper to taste.

Slather the pesto over the the chicken breasts and underneath the skin.

Bake at 375 for 40-45 minutes.  You know it’s done when the juices run clear.

Balsamic and Honey Baby Beet Greens

  • 4 c chopped baby beet greens
  • peeled and sliced baby beets from greens (optional)
  • 1 medium sized onion, chopped
  • 3 garlic cloves, chopped
  • 5 sprigs fresh tyme
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2.5 tablespoons honey
  • 1/2 c balsamic vinegar
  • S & P to taste

Heat the olive oil and butter until butter has melted.  Add onion and garlic and sautee until onions are translucent. 

Add the honey and balsamic vinegar.

Add sliced baby beets and let cook for about 5 mins.  Add the chopped beet greens and thyme and let cook until greens have wilted.  Add salt and pepper to taste. 

That’s it.  I love the balsamic vinegar/honey combination.  It pairs so nicely with the beets and greens.  The chicken is to die for.  If you still have almond or garlic chunks in your pesto that’s ok.  They crisp up while baking.


Posted by on July 1, 2009 in Beets, chicken, greens


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Roasted Beet and Apple Salad

Normally when I’ve eaten beets, they’ve been canned beets. Sure I liked them, but nothing I would buy in the store for myself. Well I had gotten three gorgeous fresh beets in my CSA box this week and I really wanted to find a way to use them that was different from any other way I’ve eaten beets. I searched the net and found several beet and apple salad recipes. I decided to take a little from each…add my own thing and this is what I came up with.

Warm Beet and Apple Salad:

3-4 Beets trimmed and peeled (save the greens! they are great cooked)

1/4 C Balsamic Vinegar

A good handful of chopped red onion

3 tbs olive oil

1.5 tbs honey

Salt and pepper to taste

Salad greens of your choosing

Red delicious apple cored and sliced

Feta cheese

Chopped walnuts

Preheat oven to 400

Wisk together balsamic vinegar, honey, olive oil, onion and S&P in a bowl. Cut beets into sixths (or bite size pieces). Toss beets in dressing mixture and wrap in foil, place on baking sheet and cook for 40 mins. (or until you can put a knife easily into the beets). Open tin foil and cook for another 30 mins. Let beets cool down to room temp or a little warmer.

Arrange salad greens onto plate and spoon as much of the remaining dressing over them. Top with beets, apple, feta cheese and spoon some more dressing over all of that. Sprinkle chopped walnuts on top. Enjoy.

My camera died as I was taking pics, so I apologize for the lack of picture quality. But I hope it looks appetizing to you all.

One more…

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Posted by on July 21, 2008 in Beets, salads


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