For more information click on each photo to go directly to the recipes website.
Gluten-Free red velvet Cheesecake
INGREDIENTS:
Crust - 1 (8-ounce) package gluten-free chocolate sandwich cookies
1 tablespoon sunflower oil
Filling - 6 ounces chopped cooked beets (about 1 cup), 1½ cups sugar or sweetener of choice, 3 (8-ounce) packages cream cheese softened, ½ cup unsweetened cocoa powder, 4 large eggs at room temperature, 1 teaspoon pure vanilla extract or orange extract.
DIRECTIONS:
Crust
1. Place cookies in a food processor fitted with the knife blade and grind them into small crumbs. Add sunflower oil and process until combined.
2. Dump crumb mixture into the bottom of an ungreased 9-inch springform pan. Press crumbs evenly into place to form a crust.
Filling
1. Preheat oven to 375°F.
2. Peel the beets and toss them with a small amount of oil.
3. Bake until very tender. The beets caramelize slightly while cooking and develop a sweeter taste.
4. Lower the oven temperature to 350°F.
5. Place the cooked beets and sweetener into a food processor and puree until very smooth, about 30 to 45 seconds. Add softened cream cheese and pulse to combine, then puree. Add cocoa powder and pulse to combine, stopping occasionally to scrape the sides. Add eggs and extract of choice. Puree until all ingredients are evenly combined.
6. Pour filling into the crust. Place cheesecake in preheated oven and bake 35 to 40 minutes. Let cool. Refrigerate at least 4 hours or overnight before serving.
MODIFICATION: Almond Crust
INGREDIENTS:
1 1⁄2 cups almond flour, 1/4 cup melted butter, 1/4 cup sweetener of choice, 1/4 tsp salt.
DIRECTIONS:
Preheat oven to 325F.
In a medium bowl, mix together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Press firmly with fingers onto bottom and up sides. Prick all over with a fork before baking.
Bake until edges are golden brown, about 20 minutes.
Let the pie crust cool before adding fillings and baking again.
Recipes from: www.glutenfreeandmore.com (Modifide Crust) www.alldayidreamaboutfood.com
Sparkling Beet Lemonade with (or without) Booze
INGREDIENTS:
3 cups club soda, 1½ cups fresh lemon juice, 1 cup beet juice, ⅔ cup simple syrup, 2 tablespoons fresh ginger juice, 8 ounces gin (optional), 8 ounces Prosecco (optional)
DIRECTIONS:
Stir club soda, lemon juice, beet juice, simple syrup, and ginger juice in a large pitcher. Divide among glasses filled with ice; top each with 1 oz. gin and 1 oz. Prosecco, if desired.
Want to make your own Beet Juice?
Step 1: Wash the beets to remove any grit, and trim off the leaves and bottom tip. Roughly chop. Roast the beets at 400° for about 55-65 minutes, or until tender.
Step 2: Place the cooked beets in a blender and pulse until smooth.
Step 3: Strain the juice into a glass to ensure there are no chunks of pulp.
Recipes from: (Lemonade) www.bonappetit.com, (Beet Juice) www.tasteofhome.com
Balsamic Roasted Beets
INGREDIENTS:
3 beets peeled & diced (about 3 cups)*, 1 TBS olive oil, ½ tsp sea salt, 1 tbsp balsamic vinegar, 1 tbsp honey (or pure maple syrup for a vegan version)
DIRECTIONS:
1. Preheat oven to 425 degrees Fahrenheit and grease a large baking sheet or dish, set aside.
2. Peel and cut 3 beets into 1” cubes and toss them with 1 tbsp olive oil and ½ tsp sea salt.
3. Spread onto the greased baking dish in an even layer and bake for 15-20 minutes, stir, and then bake for another 10 minutes or until beets feel soft to the touch.
4. Mix together balsamic vinegar and honey.
5. After 15 minutes check on the beets, if they are not done continue baking for another 10-15 minutes (or until beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish. Stir until all the beets are evenly coated.
6. Return to the oven for 10 more minutes, stirring once half way through. Roast until the balsamic/honey mixture coats the beets and is no longer runny. Remove from the oven and serve warm or store and serve later over your favorite salads.
Recipe from: www.joyfoodsunshine.com
Oven Baked Beet Chips
INGREDIENTS:
12 beets red, golden, or mixed, 1/2 cup olive oil, 2 teaspoons celery salt or sea salt
DIRECTIONS:
1. Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
2. Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
3. Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
4. Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
Recipe from: https://www.aspicyperspective.com/
For more information on beets and beet recipes, take a look at some of these books from our collection. Just click on the picture to be taken to the catalog listing.
