Beet Recipes

Chlodnik (Polish Cold Beet Soup)

Bowl of Chlodnik (Polish Cold Beet Soup)


Pictured: Chlodnik in the two side bowls, Mizeria (Polish Cucumber Salad) in middle bowl.

5 Detroit Dark Red beets, with tops
1/2 teaspoon salt
2 Chicago Pickling cucumbers, peeled and grated
6 Royal Red radishes, grated
3 tablespoons fresh Bouquet dill, chopped
2 young Clear Dawn onions (white and green parts), chopped
1 King Richard Leek, chopped
4 cups plain yogurt
4 cups buttermilk
1 cup sour cream
salt and pepper, to taste
hard boiled eggs, quartered

Prepare the beets by removing and dicing the stems up to the leaves. Add the chopped stems to a large soup pot. Peel and grate the remaining beet roots, add to the pot. Add enough water just to cover the beets, add salt. Simmer until tender, about 15 minutes. Cool the beet mixture. Add the cucumbers, radishes, dill, green onions, yogurt, kefir, and sour cream. Season with salt and pepper. Chill and serve garnished with hard boiled egg.
-- Recipe by Joe Staniszewski

Dot's Roasted Root Vegetables

Roots (carrots, beets, radishes, parsnips, sweet potatoes, onion, potatoes, turnips, rutabaga)
Olive oil
Spices as desired (garlic, pepper, rosemary, and/or thyme)

Preheat oven to 375 degrees. Cut up root vegetables into bite-sized pieces. Put them in a bowl, drizzle with olive oil and stir. Add salt and spices as desired and stir. Place veggies in one layer in an oven pan, and then place them in the oven. In 30 minutes or so, stir and return to oven. Continue checking on them every 10-15 minutes until they are soft enough to pierce with a fork. Note that beets and radishes tend to take a bit longer to cook. Enjoy!


Pickled Roots

Jars of fermented radishes

1 handful of any root vegetable
1 qt water
2 tbsp sea salt
1 clove garlic
Yummy and great for the gut! Place a handful of root veggies in an empty quart jar and add 1 clove of garlic. Dissolve 2 tablespoons of sea salt in 1 quart of water to make brine. Pour brine over veggies until jar is full and place jar on a tray or lipped plate to catch any spillover. Cover with a piece of cloth and secure with rubber band. Leave at room temp for 24 hours then install jar lid and place in fridge. Eat any time depending on your tastes. For more info about Live Fermentation, click here.