Category Archives: Beets

Super V-8 Vegetable Juice

Teacher BMG submitted this juice recipe which he calls “a bit complicated but super deliciousiosorama.”  This juice is one of his personal favorites. From SPIRITLAND bistro in Santa Barbara Place the following ingredients in a juicer: 6 medium-sized carrots 1 … Continue reading

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BMG’s Carrot Beet Juice

This recipe is one of teacher BMG’s favorite juices and is “a nutritional burst of healthful deliciousness!” Place all ingredients in a juicer: six to ten large carrots one medium beet (can use stems and leaves too.) Beets can be … Continue reading

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How to Steam Vegetables

Steaming is a moist-heat cooking method in which foods are cooked on a rack or in a steamer basket in a covered pan over, (NOT IN) simmering or boiling water (usually about an inch in depth).  Steaming provides a gentle … Continue reading

Posted in Artichoke, Asparagus, Beets, Broccoli, Broccoli Rabe, Carrots, Cauliflower, Cooking Techniques, Corn, Green Beans, Potato, Spinach | Leave a comment

How to make Root Vegetable Soups

Root Vegetable Soups By Molly Watson, About.com Root vegetables add flavor, nutrition, and bulk to soups and stews. When cut into bite-size pieces most root vegetables take about 20 minutes to become tender when boiled, so add them towards the … Continue reading

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How to make Root Vegetable Salads

Root Vegetable Salads By Molly Watson, About.com Root vegetables make great additions to salads. Roasted or boiled until tender, toss them with dressings when they are still warm so they absorb the flavors. Yael- I love to add different cheese (goat … Continue reading

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How to Make Root Vegetable Chips

Root Vegetable Chips By Molly Watson, About.com The word “chip” brings to mind potatoes, but all root vegetables can be fried up into crisp, delicious chips for fun, homemade snacks. 1. Peel vegetables and slice as thinly as possible (a … Continue reading

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How to Roast Root Vegetables

Roasted Root Vegetables By Molly Watson, About.com Roasting brings out the essential sweetness in root vegetables and creates a crispy brown exterior that’s always welcomed. Plus it’s easy. 1. Scrub vegetables clean; peel if you like. 2. Cut vegetables into … Continue reading

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How to Grill Root Vegetables

Grilled Root By Molly Watson, About.com Root vegetables aren’t the first thing most people think to grill, but they can be delicious when cooked over an open flame. They develop a crusty exterior and their starches get a bit sweet … Continue reading

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Beet “Potato” Chips

By Molly Watson, About.com                                                                                                      Thinly cut beets are sweet, earthy, and crisp when fried like potato chips. Serve them the same day they are made, sprinkled with coarse sea salt or fleur de sel. Note that red, striped, chiogga, … Continue reading

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Grilled Beets with Dilled Cucumbers

Grilled Beets and Dilled Cucumbers    Prep Time 20 minutes Total Time 1 hour 5 minutes Yield Serves 4 Ingredients 2 pounds beets, trimmed 1/2 cup ice 1 tablespoon canola oil 1 tablespoon plus 2 teaspoons white-wine vinegar Salt and pepper 1/2 … Continue reading

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