April 27th, 2009

by chef teresa wilson of aquarelle

2 fresh beets
1 t finely minced garlic
1 t minced shallot
4 T extra virgin olive oil
4 t rice wine or white wine vinegar
Kaua’i sea salt and pepper to taste

Peel and thinly slice the beets (you want a thin sheet like pasta dough, highly recommend using a mandoline or the slicing blade on a food processor to get a nice thin sheet).  Cut beets into squares (or each sheet into fours).  Mix all ingredients together in a bowl and set aside.

Sauce
1 pint yellow cherry tomatoes - diced
2 1/2 t finely chopped chives
1/2 c extra virgin olive oil
1 t sherry vinegar
Kaua’i sea salt and pepper to taste
2 t basil, cut in chiffonade
Mix all ingredients and set aside.

2 8 oz packages of goat cheese - mix in Italian seasoning or minced jalapenos and cilantro.

Assemble the Ravioli
Remove beets from the liquid.  Place 1 T of cheese in center of beet slice and press along edges to seal.  Finish assembling all beet slices.  Makes about 20 raviolis.

Place large spoonful of yellow tomato mixture in center of plate and top with 4-5 raviolis.  Garnish with fresh basil.

April 8th, 2009

www.allrecipes.com

4 beets, trimmed, leaving 1 inch of stems attached
1/4 c green onion or chives
2 T fresh parsley
2 T olive oil
1 T balsamic vinegar
1 T red wine vinegar
Kauai sea salt to taste
1/4 c crumbled feta cheese

1. Preheat oven to 400 degrees F. Wrap each beet individually in aluminum foil, and place onto a baking sheet, or wrap in foil and place on grill.
2. Bake or grill beets until easily pierced with a fork (45 minutes to 1 hour in oven). Let cool. Peel beets, and cut into 1/4 inch slices.
3. While the beets are roasting, whisk together onion/chives, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season with salt, and set aside.
4. To assemble, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

November 25th, 2008

contributed by alys martin

beets, roasted and peeled (roast with 1 inch of greens on)
4 sprigs fresh oregano
1 garlic clove, sauteed and minced
splash white wine
goat cheese, amount depending on number of beets

Cut off greens.  Slice beets about 1/8 inch thick.  Small beets work best for this.  If using larger beets, cut beet slices in halves or quarters after slicing.

Combine oregano, garlic, wine and goat cheese and stir until well mixed.

Arrange beet slices on serving plate and top with dollop of cheese mixture.

“These make great appetizers.”

November 25th, 2008

3 or 4 medium-sized beets (we had one big and 4 or 5 inch-wide ones)
4 large handfuls of rainbow chard
1 tablespoon extra virgin olive oil
4 ounces of goat cheese, crumbled

For the dressing:
2 1/2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/4 cup extra virgin olive oil
salt and pepper

Peel the beets and either grate them on a box grater or in a food processor. You should have about two cups of shredded beets.

Separate and chop the thick stems of the chard. Heat the olive oil in a large stock pot on medium heat and cook the stems for about 5 minutes, until they are softened. Add the leaves of the chard, season with salt and pepper, and cook for 3 to 4 minutes, turning with tongs, until the leaves have wilted and cooked down. Transfer the chard to a large bowl and allow to cool to room temperature.

Make the dressing. Whisk together the balsamic vinegar and brown sugar. Season with salt and pepper, then stream in the olive oil while whisking vigorously.

Combine the chard and the beets and toss with the vinaigrette (depending on how much chard you have and how saturated you want your greens, you may have some vinaigrette left over). Top with goat cheese.

from kitchn.com

November 24th, 2008

contributed by laura king

4 beets
3T olive oil
1 lb carrot
1 lb brussel sprouts
7 large garlic cloves, unpeeled
1/2 t Kauai sea salt
1 T thyme

Preheat oven to 375F.  Put beets, halved in baking dish.  Rub with 1 T oil and roast for 30 minutes.  Cut carrots into rounds, I inch thick.  Trim brussel sprouts and cut them in half.  Put garlic, sprouts and carrots in baking dish and toss with remaining oil and salt.  Toss.  Add large pan of vegetables to oven, next to pan of beets and cook both for an additional hour, stirring occassionally.

Remove beets from oven and transfer them to a cutting board to cool.  Stir the thyme into the carrot, sprout, garlic mixture and cook for another 10 minutes while the beets are cut.

When beets are cool, cut them into 1-inch chunks.  Remove veggies from oven, mix with beets and salt and serve.

November 6th, 2008

contributed by mahea hisgen

1 large or 2 small beets, scrubbed
6 oz salad mix
4 oz. fresh goat cheese
1/4 cup candied macadamia nuts (roll mac nuts in honey mixed with a small amount of salt)
vinaigrette

vinaigrette
1 T freshly squeezed lemon juice
3 T freshly squeezed orange juice
1/2 t Dijon mustard
2 T olive oil
Kauai sea salt

Preheat oven to 400.  Cook beets for about 45 minutes.  Cool.  Peel beets and cut into quarters.
Divide salad mix among plates.  Place beets on top.  Drizzle with vinaigrette dressing.  Garnish with goat cheese and candied nuts.