Ginger-Beet Orange Sodas

February 16th, 2013 § 0 comments § permalink

Makes 1 pitcher

Ingredients

¼ cup tarragon leaves, chopped fine
2 tablespoons fresh ginger, peeled and chopped fine
½ cup sugar
¾ cup water
1 medium beet, scrubbed
6 oranges, peeled IceSeltzer water

Directions

In a medium sauce pan combine the tarragon, ginger, sugar and water.  Bring to a boil while stirring to dissolve all the sugar.  Reduce heat and simmer for about 8-10 minutes.  Take of the heat and set aside to cool completely.  Strain.  Juice the beet and the oranges in a juicer, you will need to have at least two cups of juice.  In a large pitcher filled with ice, place the ginger syrup, beet-orange juice and stir well, fill with seltzer to taste.

The Lavender Beet

May 1st, 2012 § 0 comments § permalink


Ingredients

1 ounces of vodka
½ ounce lillet blanc
1 ounce lavender beet syrup*
¼ ounce fresh orange juice
½ ounce lemon juice
Orange Peel
Lavender Flower

In a shaker filled with ice, combine the vodka, lillet, beet syrup and citrus juice and shake gently until the mixture gets cold.  Strain into a low ball glass with just a few ice cubes.  Garnish with an orange peel (releasing the oils around the rim of the glass first) and a few lavender petals.

*Lavender Beet Syrup-In a saucepan combine 1 cup sugar, 1 cup water, 1 beet (chopped fine) 2 tablespoons orange zest, 2 tablespoons lavender flowers and ¼ cup orange juice.  Bring the mixture to a boil and then reduce heat and simmer for about  7 minutes.  Take off heat and allow to cool completely, strain and chill.


Lavender Beet Sweet Vinegar Syrup

April 20th, 2012 § 0 comments § permalink


Ingredients

¼ cup beet juice
1 cup sugar
¾ cup water
¼ cup orange juice
1 tablespoon orange zest
1 tablespoon fresh lavender flowers (1-2 teaspoons dried)
½ cup black current vinegar

Directions

In a medium sauce pan, whisk together the beet juice, sugar, water, orange juice and zest and lavender flowers and bring to a boil.  Reduce temperature and add in vinegar.  Simmer for about 8 minutes and bring to a low boil for 3 minutes.  Take off heat and allow to cool completely.  Strain.


The Bourbon Beet

April 20th, 2012 § 0 comments § permalink


Ingredients

2 ounces bourbon (Four Roses)
½ ounce crème de violet
½ ounce lemon juice
¼ ounce Lavender Beet Sweet Vinegar Syrup*
Brooklyn Hemispherical Blueberry Bitters (optional)
Edible Flower Garnish (violets or pansies)

Directions

Combine all ingredients (except edible flower garnish) in a cocktail shaker with ice. Shake vigorously and strain into a chilled cocktail or old fashioned champagne glass. Garnish with an edible flower floating on top.

Lavender Beet Sweet Vinegar Syrup

Ingredients

¼ cup beet juice
1 cup sugar
¾ cup water
¼ cup orange juice
1 tablespoon orange zest
1 tablespoon fresh lavender flowers (1-2 teaspoons dried)
½ cup black current vinegar

Directions

In a medium sauce pan, whisk together the beet juice, sugar, water, orange juice and zest and lavender flowers and bring to a boil.  Reduce temperature and add in vinegar.  Simmer for about 8 minutes and bring to a low boil for 3 minutes.  Take off heat and allow to cool completely.  Strain.

Frozen Beet Orange Sherbet Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 6 sandwiches

Ingredients

2 medium red beets, trimmed peeled and sliced
1 navel orange
¼ cup sugar
¼ cup fresh tarragon leaves
Orange sherbet (recipe follows)

Directions

In a medium saucepan placed sliced beets, juice and zest of the orange, sugar and tarragon and heat to a low boil stirring gently. Cook beets for about 3-5 minutes until tender but still firm. Take off heat and strain. Place beet slices on a lined baking sheet and freeze. Place a few spoons of the orange sherbet on the beet sliced and gently push down forming an ice cream sandwich shape, cover with the reaming frozen beet slices and refreeze. Make sure to thaw a few minutes prior to serving.

Orange Sherbet

Makes 4 cups

Ingredients

1 cup fresh orange juice
2 tablespoons orange zest
1 tablespoon lemon juice
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk

Directions

In a blender blend up all ingredients until smooth. Process in an ice cream maker using the manufacturer’s directions.

Detox Shots

April 25th, 2011 § 0 comments § permalink

Makes one shot

Beet Basil Shot

½ cup fresh beets, 1 cup fresh basil leaves, ¼ cup orange juice

Grapefruit Parsley & Lemon-Thyme

¼ cup grapefruit juice, ½ cup fresh parsley leaves, ½ cup fresh lemon-thyme leaves

Lemon Ginger Mint

¼ cup lemon juice, ½ inch chunk fresh ginger, ½ cup mint

Cucumber Parsley Mint

½ cucumber, ½ cup fresh parsley, ½ cup fresh mint

Tomato Oregano Parsley

½ tomato, ¼ cup fresh oregano, 1 cup fresh parsley

Ginger-Beet Lemonade

April 20th, 2011 § 0 comments § permalink

Makes one Pitcher

Ingredients

2 cups ginger-beet syrup (ginger, beets, sugar)
2 cups fresh lemon juice
water

Directions

To make the ginger beet syrup place ½ cup freshly grated beets, 1 cup sugar, 1 cup water and 1 tablespoon freshly grated ginger in medium saucepan and bring to a boil. Reduce heat and simmer for about 3-5 minutes. Strain and cool. In a large pitcher combine the syrup, the lemon juice and water. Stir well and serve over ice!

Beet Ravioli with Orange Poppy Seed Butter

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 large red beets, roasted and peeled, chopped fine
½ cup Ricotta cheese
1 tablespoon orange zest
Pasta sheets (Recipe on Ger-Nis site)
1 stick butter
2 medium shallots, chopped fine
1 tablespoon poppy seeds
1 tablespoon fresh orange juice
1 tablespoon white wine
1 teaspoon salt

PREPARATION

In a small bowl, combine beets, cheese, and orange zest. Season with salt, and set aside.

Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down.

Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.
Strain and set aside.

In the meantime, in a medium sauté pan, melt butter and sauté shallots until translucent. Add poppy seeds, orange juice, and white wine and allow to cook down for about two minutes. Drizzle over cooked raviolis.

Herbed Beet Greens and Gorgonzola Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

3 cups water
2 cloves garlic, chopped fine
1 tablespoon olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves, chopped
1 cup red wine
¼ cup gorgonzola cheese, buttermilk blue, crumbled
Walnuts, toasted, for garnic

PREPARATION

In a medium sized saucepot heat water until warm and keep simmering while making risotto. In a separate saucepot, sauté garlic in butter and olive oil over medium heat until fragrant, 1 minute. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and thyme leaves, cook, stirring constantly, 1 minute. Add the wine and cook, stirring constantly until wine is absorbed, add 1 cup of water, continue cooking and adding water, add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat and add gorgonzola cheese and mix. Garnish with walnuts and serve immediately.

Beet Stem Cake

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1½ cups brown sugar
23 cup vegetable oil
1 egg
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ cups chopped beetroot stems
½ cup chopped walnuts or macadamia nut pieces
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted

PREPARATION

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1½ cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Boil beet root stems until soft, remove from water, cool and dice into cubes. Fold in beetroot stems and nuts. Pour batter into prepared loaf pans. In a small bowl, combine ¼ cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

© Recipe Courtesy of Anna Lissiman

Beet Stem Cake

Ginger Beet Prosecco

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

Ginger beet syrup
Prosecco

PREPARATION

Place one ounce of ginger beet syrup in a chilled champagne glass and fill with prosecco.
For the ginger beet syrup place 2 tablespoon grated & peeled fresh ginger & 2 medium peeled red beets cut into cubes in a saucepan with ½ cup water and ½ cup sugar. Bring to a boil and let simmer for 3-4 minutes, cool and strain.

Herbed Beet Green Gorgonzola Risotto

October 5th, 2010 § 0 comments § permalink

Serves 5

INGREDIENTS

2 cloves of garlic, chopped fine
Olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves
1 cup red wine
3 cups water
Gorgonzola cheese, buttermilk blue
Walnuts, for garnish

PREPARATION

In a heavy bottom saucepan, sauté garlic in butter and olive oil over medium heat until translucent. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Stir in the wine and cook, stirring constantly until wine is absorbed,  add 1 cup of water, continue cooking and adding water, about ½ cup at a time, stirring constantly and letting each cup of water  be absorbed before adding the next one, until the rice is tender or al dente and creamy-looking.  Remove from heat and add gorgonzola cheese and mix.  Serve with walnuts for garnish.

Red Cabbage, Mint and Beet Salad

October 5th, 2010 § 0 comments § permalink

Serves 6


INGREDIENTS

2 cups red cabbage, shredded
3 medium beets, shredded
2 medium carrots, shredded
1 cup fresh mint, chopped
1 tablespoon cumin seeds, toasted
1 tablespoon lime zest
Juice of 2 limes
1 teaspoon sesame oil
2 tablespoon grapeseed oil
Salt and pepper

PREPARATION

Toss together in a large bowl, cabbage, beets, carrots and mint.  In a medium mixing bowl whisk together cumin seeds, lime zest, lime juice, sesame oil, grapeseed oil, salt and pepper.  Toss over cabbage mixture and mix well.

Carrot Beet Orange, Herb Morning Drink

October 5th, 2010 § 0 comments § permalink

Makes 2 cups

INGREDIENTS

4 medium sized carrots
1 medium sized beet
3 oranges, juiced
¼ cup fresh mint
¼ cup fresh parsley

PREPARATION

Juice all the ingredients. Serve and enjoy!

Tarragon Beet Raviolis with Orange Butter and Shallots

October 5th, 2010 § 0 comments § permalink

INGREDIENTS

3 medium red beets, roasted and peeled
¼ cup orange juice
½ cup ricotta cheese
Fresh Pasta , round sheets
1 stick butter, unsalted
2 medium shallots, chopped fine
½ cup fresh tarragon, chopped
1 tablespoon orange zest
¼ cup fresh orange juice
Salt and pepper
Poppy seeds, for garnish (optional)

PREPARATION

To assemble the filling mash the red beets, ¼ cup orange juice and ricotta together, season with salt and pepper.  Assemble raviolis by spooning a spoonful of filling onto the pasta round and top with another pasta, using wet fingers seal ravioli edges.  Cook raviolis in boiling water for about 3-4 minutes.  While the raviolis are cooking, place butter in a sauté pan, add the shallots, tarragon and orange zest, and sauté for 2 to 3 minutes.  Add orange juice and season ith salt and pepper.  Toss the raviolis in the butter sauce and serve.  Garnish with poppy seeds if desired.

Beet Carpaccio With Tarragon Horseradish Sauce

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

6 medium gold beets, semi steamed, peeled and sliced paper thin
¼ cup fresh tarragon, chopped fine
½ cup lemon juice
1 teaspoon lemon zest
2 tablespoons champagne vinegar
1 tablespoon fresh horseradish, grated
¼ cup crème fresh
Salt/pepper

PREPARATION

Arrange gold beets flat on a plate.  Mix all remaining ingredients with a whisk until smooth.  Season with salt and pepper and serve drizzled over beets.

Tarragon Red & Gold Beet Latkes with Tarragon Horseradish Cream

December 20th, 2009 § 0 comments § permalink

Makes 20 medium latkes

These latkes are vibrantly colored and delicately sweet with a fiery bite in the sauce.

Tarragon & Gold Beet Latkes

INGREDIENTS

3 cups gold beets, washed and grated
2 eggs beaten
½ cup all purpose flour
2 tablespoons fresh tarragon, chopped fine
1 teaspoon coriander, cracked
2 teaspoons salt
2 teaspoons black pepper
3 cups red beets, washed and grated
2 eggs beaten
½ cup all purpose flour
2 tablespoons fresh tarragon, chopped fine
1 teaspoon coriander, cracked
2 teaspoons salt
2 teaspoons black pepper
Vegetable oil

Tarragon and Red & Orange Beet Latkes

INGREDIENTS

6 cups beets, coarsely shredded (about 6 medium)
6 tablespoons all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon baking powder
1/4 teaspoon ground black pepper
3 large eggs, beaten to blend
Canola oil (for frying)

PREPARATION

Place beets in large bowl. Press with paper towels to absorb any moisture. In another large bowl, whisk the flour and the next five ingredients. Mix in beets, then eggs. Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet. Spread to 3 1/2-inch rounds. Fry until golden, usually about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Re-warm in 350°F oven until crisp, about 10 minutes.) Serve latkes with relish and salsa.

Tarragon Horseradish Cream

INGREDIENTS

1 cup crème fraiche
2 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh horseradish root, grated
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoons salt
1 teaspoon pepper

PREPARATION

Combine all ingredients in a small mixing bowl and mix well until smooth and thoroughly mixed. Serve cold on top of hot latkes.

Horseradish and Tarragon Pickled Gold Beets

November 5th, 2009 § 0 comments § permalink

Makes 4 cups

INGREDIENTS

3 cups baby gold beets, steamed, peeled and halved
1 tablespoon fresh horseradish, grated
¼ cup fresh tarragon, chopped
¾ cup white wine vinegar
1 cup water
2 teaspoon sugar
2 teaspoon salt
1 teaspoon cracked pepper corns

PREPARATION

In a large deep mixing bowl whisk together all the ingredients except the beets. Add beets, cover and refrigerate for at least 2-3 hours until desired taste and firmness.

Blood Soup

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 lbs beets washed
2 tbsp olive oil
1 onion peeled and sliced
2 cloves garlic, minced
1 bunch fresh basil
2 sprigs fresh parsley
1 sprig fresh thyme
2 tbsp tomato paste
4 14-oz tins of chopped tomatoes
(or 4 lbs fresh tomatoes)
Salt and pepper to taste

PREPARATION

Bake the beets at 375°F for 1 hour until tender. Cool and peel and cut into ½ inch dice. Heat oil in a large saucepan and sautée onion and garlic until tender and translucent. Add tomato paste and tomatoes and sautée for 2 minutes. Add 2 cups water or broth (veggie or chicken), herbs and salt to taste. Bring to a boil, then let simmer for 15 minutes. Add more water if you’d like it thinner and pour through a fine mesh strainer. Use some toothpicks to secure garlic knots to a rounded loaf of bread to look like brains. This soup can be made a few days ahead (soup always gets tastier with a little age) and warmed on the day of.

Tarragon Beetini

October 22nd, 2009 § 0 comments § permalink

Makes 4 drinks

INGREDIENTS

1 red beet and 1 yellow beet
½ of one large bottle of vodka
¼ cup chopped tarragon
the juices and zests of one lime and one orange
1 oz tarragon syrup

PREPARATION

The beetini is a super funky and unusual drink for a super funky crowd. It is best served at something like a crazy crostini happy hour party. Bake (wrapped separately in aluminum foil) one red beet and one yellow beet, then peel and chop into chunks. Pour half of one large bottle of vodka into a container and the other half in a separate container. Place the yellow beets in one half and the red beets in the other half, and ¼ cup chopped tarragon in each, and soak for two days until the deep color of the beet shows through. Strain and throw away the soaked beets and tarragons. Mix 6 oz of either red or yellow beet vodka in a shaker with the juices and zests of one lime and one orange, 1 oz tarragon syrup (see “Hot Herb Trends” section for recipe), then shake and strain into martini glasses. (Martini glasses can be served with sugared rims for a sweeter drink experience)

Orange Beet Salad with Orange Tarragon Crème Fraiche

October 21st, 2009 § 0 comments § permalink

INGREDIENTS

3 to 4 medium sized peeled beets
2 oranges, juiced
½ cup of crème fraiche
¼ cup of chopped fresh tarragon
salt and pepper

PREPARATION

Roast three to four medium sized peeled beets with the juice of an orange, salt, pepper and olive oil. Thinly slice the beets and place them flat on a serving plate. Mix the juice and zest of another orange with ½ cup of crème fraiche and ¼ cup of chopped fresh tarragon, salt and pepper. Drizzle over beets and serve.

Orange Basil Beet Carpaccio

October 20th, 2009 § 0 comments § permalink

Makes 4 servings.

INGREDIENTS

6 Medium beets, trimmed
½ cup crumbled goat cheese
2 tablespoons minced shallots
1/3 cup champagne vinegar
1/3 cup chopped fresh basil
1/4 cup walnut oil or almond oil
2 cups of mashe salad or mixed baby greens
juice of 1 medium orange
Pinch of sugar, salt and fresh cracked pepper
1 tsp orange zest
½ cup chopped walnuts (caramelized or raw)

PREPARATION

Preheat oven to 350°F. Place beets in aluminum foil sprinkle salt and a drizzle of olive oil and wrap tightly. Bake until beets are tender when pierced with fork, about 40 minutes. Cool. Peel beets. Can be prepared ahead by up to a day if so place in refrigerator in plastic bag or covered Tupperware.
Slice beets very thin, you can use a knife, mandolin or cheese slicer. Lie flat on a large serving plate overlapping a bit. Mix shallots, basil, vinegar, oil, juice of orange, orange zest, salt, sugar and pepper, pour mixture over beets and let stand to marinate in the refrigerator for about 30 minutes. Place mashe or baby greens, and then the goat cheese and walnuts. < /p>

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