Tag Archives: beet

Beet Cheese Burger

28 Jun

This might be the healthiest burger in the world. It also might be the one you make with all the leftovers in your fridge… This was basically a stone soup kind of burger, but it turned out delicious. We would definitely repeat this!

And so we continue Zucchini Week 2012, in which we attempt to finish eating about 10 zucchinis in one go.


  • 3 small/medium beets (either roasted, peeled, and chopped OR peeled and grated raw)
  • 1 1/2 c grated zucchini (keep peel on)
  • 1 c canned black beans
  • 1 c bread crumbs
  • 1 tsp salt
  • optional- 1/2 c chopped walnuts/pecans
  • Cheese and lettuce for topping
  • BBQ sauce or ketchup


  • Mash up the beats with a fork in a large bowl– breaking up most of the larger chunks.
  • Add in the grated zucchini, chopped/grated beets, salt, and bread crumbs (and chopped nuts if you want a little crunchy texture). The consistency should be dry enough that you can form balls with it.
  • Heat a non-stick fry pan with Pam on high. Form balls with your beet meat, and flatten into burger shapes. Place on the fry pan and reduce heat to med-high. Cook until crispy and flip. Cook until crispy again, and then if you want to make it a cheese burger, add cheddar on top and reduce heat even more to low, covering the pan (so the cheese melts).
  • Serve with lettuce and sauce!

Golden Beet Orange and Honey Ice Cream with Black Sesame Seeds

20 May

Last weekend, Kimberly had us over to celebrate her birthday, and plied us with some amazing ice creams recipes from Jeni (of Columbus, OH I think)– cardamom saffron was my personal favorite! So I shopped around and ended up adapting Jeni’s beet ice cream recipe to suit my needs– golden beets and honey, and black sesame for flavor and crunch instead of poppy seeds.


  • 2 c whole milk
  • 6 tsp cornstarch
  • 1 1/4 c heavy cream
  • 2/3 c sugar
  • 1/2 tsp salt
  • 2 tbsp honey
  • peel of 1 orange
  • 3 tbsp reduced fat cream cheese
  • 1/2 c pureed roasted golden beets
  • 3 tbsp black sesame seeds


  • In a small bowl, stir together 1/4 c milk and cornstarch– set slurry aside.
  • In a large sauce pan, whisk together remaining milk, cream, sugar, salt, syrup, and honey. Bring to a boil over medium-high heat. Add orange peel (in big chunks). Cook for 4 min, then stir in slurry. Return to a boil and cook, whisk frequently until thickened (4-5 min).
  • Place cream cheese in a bowl and pour in 1/2 c of the hot milk mixture, whisking until smooth. Then whisk in remaining milk mixture. Pour mixture into a metal bowl and submerge in a bowl of ice water until cool.
  • Remove orange peel (or don’t, because it is actually super tasty!) and add pureed beets. Pour mixture into ice cream maker and process according to the maker’s instructions. Add sesame seeds during last few minutes of churning, and top with more seeds if you’d like!

Red (as a Beet) Velvet Cupcakes

15 Feb

I have always been a huge proponent of beets. Warm beets make any salad even better. And I’ll even eat them cold. I love the richness and sanguineness of the color, and the thick and juiciniess, just like steak.┬áBut I had never considered beets in a cupcake until now.

So the back story to this, is that every Sunday, I whip up some manner of cupcakes to provide to my very willing colleagues on Monday morning. At first I think I did this as a way to make new friends at work (I just started working here in late Sept 09). Now, I think my colleagues have grown to expect them. Last week, a women’s network event brought Crave Cupcakes into the office. The Red Velvet cupcake was amazing! I wanted to make these, but was incredibly put off by the amoung of food coloring (something I disagree on principal with) required.

Is there a way to make Red Velvet cupcakes without the artificiality?? YES! What follows is a recipe that I cobbled together from several I read through.

Beet Red Velvet Cupcakes


  • 2 large beets
  • 1/2 c. unsalted butter
  • 3/4 c. white sugar
  • 1/5 c. light brown sugar
  • 2 eggs
  • 1/4 c. milk
  • 3/4 c. flour
  • 1/2 c. cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. salt


  1. Pre-heat oven to 425. Wash beets and chop into large pieces, put into baking pan (liquid will form!) and cover with foil. Roast for ~40 min, or until a fork easily slides into the beets. Take out and let cool slightly. Rub off the skins with your hands (red hand alert!) and coarsely chop. Put pieces into blender and puree until somewhat smooth– or at least no more big chunks remain.
  2. Reduce oven heat to 350. Melt butter in the microwave. In a large bowl, beat together beet puree, melted butter, sugars, and eggs with an electric mixer.
  3. In a medium bowl, sift together flour, cocoa, baking powder, and salt.
  4. Slowly add the dry ingredients to the wet bowl. The mixture should be dark red and beautiful (oh, and tasty too).
  5. Spoon batter into cupcake cups (3/4 full or slightly more generous). Bake for ~20 min or until a toothpick comes out clean.

Vanilla Roux Icing


  • 1/2 c. milk
  • 2 tbsp. flour
  • 1/8 tsp. salt
  • 1/2 c. butter
  • 1/2 c. sugar
  • 1 tsp. vanilla


  1. In a small saucepan, whisk milk, flour, and salt until think and custardy consistency. Cool somewhat.
  2. In a small bowl, cream together butter, sugar, and vanilla. Add in milk mixture. Beat until creamy and smooth.

Makes ~12 most excellent cupcakes.

They are moist, delicious, and have a cakey-ness to them that everyone seems to love today. The cupcakes were a big hit, and no one could guess the “surprise ingredient” I used… I actually kept an extra at home, so that I can treat myself at the end of the day.