Did you know that Swiss Chard and Beets are the same plant?
Chard is basically a beet that has been bred to have fat, juicy stems and big leaves instead of channeling most of its energy into big roots.
What to do with your beets:
Do not wash beets before storing and if they do get wet, be sure to dry them thoroughly.
Refrigerate – Store beets in a perforated plastic bag for ventilation and place them in the vegetable crisper drawer for 1 month or longer.How to Cook Beets in the Instant Pot
Cut off roots and stems – this will make them easier to peel later
Pressure Cook – Place a rack in the bottom of a pressure cooker or Instant Pot and add 1 cup water. Place beets on the rack in a single layer and cook according to the time chart depending on the beet diameters and desired doneness. Cook the beets on high pressure followed by a quick pressure release.
These chart timings produce soft beets that are easily pierced with a knife. For beets that are more crisp-tender, reduce cooking time by 5 minutes.
Very small beets (diameter of 1.5” to 1.75” or 38 to 44 mm) – 15 minutes
Small beets (diameter of 2” or 50 mm) – 20 minutes
Medium beets (diameter of 2 1/4” or 57 mm) – 25 minutes
Medium-large beets (diameter of 2 1/2” or 64 mm) – 30 minutes
Large beets (diameter of 2 3/4” or 70 mm) – 35 minutes
Extra Large beets (diameter of 3” or 76 mm) – 40 minutes
Cool and Peel – once beets are cool enough to handle, you can peel the skins.
Pro Tip – Since beets stain, we highly recommend wearing gloves so you don’t discolor your hands or nails
More to Harvest:
More Recipes:
Roasted Beet Dip
By Lizzie Luchsinger, CHEF Culinary Coach Faculty
Ingredients for 16 Servings / Serving size: 2 tablespoons:
1 pound (450 g) red beets, roasted, peeled, cooled & chopped
1 cup (250 ml) cashews, roasted
2 cloves garlic, roasted
1/2 cup (125 ml) parsley, chopped
1/2 cup (125 ml) extra virgin olive oil
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) maple syrup
Salt and pepper to taste
Instructions:
Place beets, cashews, garlic, parsley, oil, lemon juice and maple syrup into a food processor. Process until smooth.
Taste and adjust seasoning with salt, pepper, and/or lemon juice.
Process again to fully incorporate and achieve a smooth texture, similar to hummus.
Store in an airtight container and refrigerate for up to 1 week. This dip is excellent with vegetables, on wraps in place of mayonnaise.
Adaptations
Go basic:
Purchase pre-cooked (and peeled) beets at a deli salad bar. The beets are available by the pound and are ready to be incorporated into this dish.
Substitute the cashews with different nuts or seeds that you may have on hand (like sunflower seeds).
Challenge your skills:
Substitute silan (date syrup) for the maple syrup. Start with 1/2 tablespoon, taste, and adjust add more (a little at a time) if desired.
Try using other beets (like yellow or orange) or other root vegetables like carrots.
Cultural adaptation:
Substitute the parsley with other fresh herbs (like cilantro) and use lime instead of lemon to shift the flavor profile.
Wild Rice and Beet Salad
CHEF Culinary Coach program
Ingredients:
Serves 10 / Serving size: ¾ cup
1 cup (250 ml) wild rice
3 tablespoons (45 ml) vegetable stock
Water, boiling
2 medium beets, roasted and cut into ½-inch cubes
2 tablespoons (30 ml) chopped fresh cilantro
4 tablespoons (60 ml) chopped fresh mint
½ cup (125 ml) raw hazelnuts, coarsely chopped
2 tablespoons (30 ml) fresh lemon juice
4 tablespoons (60 ml) extra-virgin olive oil
ground black pepper to taste
Atlantic sea salt to taste
½ cup (125 ml) plain low-fat yogurt, for garnish
Instructions:
Rinse wild rice in cold water until water runs clear; then transfer to a smallpot.
Add stock and enough boiling water to cover rice with ½ inch (12 mm) of liquid.
Cover pot and bring to a boil over high heat; then reduce heat to low and cook for 30 minutes, or until liquid is absorbed. Set aside to cool.
In a medium bowl, combine beets, cilantro, mint, hazelnuts, lemon juice, and oil.
Mix in rice,then let sit for about 30 minutes.
Add salt and pepper to taste.
Serve with yogurt
Beet and Sesame Crackers
CHEF Culinary Coach program
Ingredients:
Makes about 100 small crackers / Serving size: 3 crackers
5½ ounces (155 ml) beet, roasted
12¹⁄³ ounces (about 3 cups = 700 ml) wholewheat flour
Atlantic sea salt to taste
½ cup (125 ml) white sesame seeds
½ cup (125 ml) extra-virgin olive oil
½ cup (125 ml) boiling water
4 tablespoons = 60 ml (black sesame, for garnish
Canola oil, for greasing
Instructions:
Preheat oven to 325°F or 160°C
Grease the backs of 3 large baking sheets with oil.
Place roasted beets in a food processor and puree until smooth. If puree doesn’t reach the desired texture, add some of the oil, and puree until smooth.
In a large bowl, mix together flour, salt, and sesame seeds.
Add beet puree and mix until combined.
Add remaining oil and mix lightly.
Pour in boiling water and mix with spoon until dough is uniform.
Divide dough into three even parts and roll out one part until it is about ½-inch thick.
Transfer dough to back of 1 baking sheet and roll it out until it is about ¼-inch thick, and sprinkle with black sesame seeds.
Cut into squares or triangles, and bake for 10 minutes, or until tops are golden brown. Repeat for each portion of dough.
Transfer crackers to a wire rack and cool completely before serving.
Store in a dry container with a tight-fitting lid.
Week 3 post
Week 7 post
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