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Raw Beet and Apple Slaw

Raw Beet and Apple Slaw
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Servings
6
Servings
6
Raw Beet and Apple Slaw
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Grate the peeled ginger directly into a medium-size bowl using the smallest holes on a cheese grater. Peel the cucumber and grate into the bowl with the ginger.
  2. Wash and grate the apple into the bowl with the cucumber and ginger. Remove green tops from the beet roots.
  3. Peel and grate the beet roots and add to the bowl with the ginger, apple and cucumber. Mix well until ginger is evenly distributed.
  4. Roll together three to four washed beet leaves and stems, and chop into fine shreds. Stir the leaves and stems into the mixture, enough to make the recipe more colorful.
  5. Add the vinegar, oil, salt, and pepper into the bowl and mix well. Serve immediately or keep refrigerated.
Recipe Notes

Recipe Courtesy of Cornell Cooperative Extension, New York City

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Greens with Warm Bacon Dressing

Greens with Warm Bacon Dressing
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Greens with Warm Bacon Dressing
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Ingredients
Servings:
Instructions
  1. Fry bacon until crisp. Remove bacon strips, drain on paper towel, and reserve bacon drippings.
  2. In small saucepan, combine sugar, salt and cornstarch. Add beaten egg and vinegar, mix well.
  3. Cook and stir until slightly thick. Add water, crumbled bacon and reserved bacon drippings.
  4. Cook to thickness desired. (Extra sugar or vinegar may be added to taste.) Serve dressing over greens and serve warm.
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Wilted Lettuce Salad

Wilted Lettuce Salad
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Wilted Lettuce Salad
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Ingredients
Servings:
Instructions
  1. Fry bacon until crispy. Remove from pan and set aside. Add sugar, vinegar and water to the hot bacon grease in the frying pan. Cook over low heat, scrapping bottom of pan to loosen browned bacon bits. While heating through, crumble bacon.
  2. Shred lettuce into a bowl. When dressing is heated through, pour over lettuce, stirring to evenly coat and wilt lettuce. Garnish with crumbled bacon and serve immediately.
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Roasted Beet Crostini

Roasted Beet Crostini
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Roasted Beet Crostini
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. Trim greens from beets, reserving stems and greens. Place beets in a baking pan, cover with foil, and roast until very tender when pierced with knife, 45 minutes to 1-1/2 hours, depending on size of beets. Uncover and let cool. Reduce oven temperature to 350°F.
  3. While beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning slices over once halfway through, until toasted but not browned, about 14 minutes.
  4. Thinly slice beet green stems and finely chop leaves; keep stems and leaves separate. Heat 1 tablespoon oil in large skillet over medium heat. Add stems and cook, stirring occasionally, until tender, about 3 minutes. Add remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add greens, vinegar and water and cook, stirring occasionally, until greens are tender and liquid has evaporated, 4-5 minutes. Stir in salt and remove from heat.
  5. Peel cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve remaining beets for another use).
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Spinach, Asparagus and Strawberry Salad

Spinach, Asparagus and Strawberry Salad
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Spinach, Asparagus and Strawberry Salad
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Ingredients
Servings:
Instructions
  1. Pour 1 Tbsp. olive oil in 12 by 15 inch baking pan; add asparagus pieces, sprinkle with salt, mix to coat. Spread in single layer and bake at 400 degrees, stirring often, for 15 - 20 minutes. Let cool.
  2. In a large bowl, combine vinegar, 2 Tbsp. olive oil. Add spinach, strawberries, walnuts and cooled asparagus. Mix to coat. Add salt and pepper to taste.
Recipe Notes

Recipe Courtesy of yummly.com

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