Summer Recipes

Using Garden Beets and Parsley

“The size of beets will vary depending on the time of the season. Early summer beets are small to medium-sized, and are so wonderful and tasty that you don’t need to do a whole lot in the kitchen. We recommend boiling or steaming them, and then slicing and making a simple salad with your favorite vinaigrette and some chopped parsley and green onion. As far as the greens are concerned, they can be used in place of spinach in many recipes, including egg dishes, lasagna, pasta sauces, curries, stir-fries, etc. The best way to store beets is to cut the root end from the beet greens and store separately in the refrigerator. Use the roots end within one month. The greens should be stored in a plastic bag and used within a week.”


Parsley Vinaigrette


2 cups (packed) parsley (leaves and stems)

½ cup olive oil

3 Tbsp fresh lemon juice

½ Tbsp vinegar
   (white wine or champagne)

1 garlic clove, crushed

Kosher salt and freshly ground black pepper to taste

Pulse parsley, oil, lemon juice, vinegar and garlic in a food processor until well blended.

Season to taste with salt and pepper.


Moroccan Beet Salad


6 to 8 medium beets

Juice of 1 lemon

2 cloves garlic, minced

1 tsp cumin, or to taste

Salt and black pepper to taste

4 Tbsp olive oil

½ cup chopped fresh parsley

Fill a 3-quart saucepan with water and bring to a boil.

Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.

Cool, peel and cut beets into bite-size pieces. Place in a serving bowl.

Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours.

Just before serving, sprinkle with parsley.


Recipes courtesy of Peg Sheaffer, Sandhill Family Farms,

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