Beets

Beets
According to Martha Stewart: If you’re not a fan of beets’ famously bright hues, cover your work surfaces (and put on non-latex gloves); then start peeling, slicing, and grating.
In Season: Fresh, flavorful beets are easy to find, especially from late spring through fall.
What to Look For: Look for beets that are firm and not too big, with taut, smooth skins and greens that look fresh enough to eat (and do so). If you can, snap up tender baby beets.
How to Store: Cut the greens from the roots, leaving an inch of stem attached, and place the different parts in separate plastic bags and refrigerate. Beet roots will last at least a month, but you should use the greens within three or four days.
The first recipe is from my cooking class that I am taking on-line from Rouxbe.com. I have not tried it but it sounds fantastic and I fully intend to try it - soon!

Beet, Pumpkin Seed & Feta Salad

Source: Rouxbe Recipes
Tender and buttery steamed beets are tossed with a simple sherry vinaigrette and topped with pumpkin seeds and feta cheese.
Step 1: Steaming the Beets
1 1/2 lb beets
Set up a steamer. Fill with one inch of water and place over medium-high heat.
As the water is coming to a simmer, wash and peel the beets. Cut into approximately 1.5” -inch cubes. Once the water is simmering, place the beets into the steaming basket and set over top of the steamer. Cover with a lid and steam until tender and fully cooked through about, about 30 minutes or so.
Step 2: Preparing Your Mise en Place
1/4 tsp cumin seeds
2 tbsp pumpkin seeds
1 to 2 small shallots
1 small fresh, red chili
2 tbsp flat-leaf parsley
1 garlic clove
4 oz feta - (or goat) cheese
1 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
sea salt - (to taste)
freshly ground black pepper - (to taste)
While the beets are steaming, toast the cumin seeds. Place a small skillet set over medium heat and toast the seeds just until fragrant. Set aside. Toast the pumpkin seeds until just golden, if desired.
Next, emince the shallots lengthwise and finely dice the chili. Roughly chop the parsley and set aside.
Mince the garlic and place into a small jar. Add the sherry and extra-virgin olive oil. Season with salt and pepper to taste. Shake to emulsify. Taste for seasoning and adjust to your liking.
Finally, crumble the cheese and set aside.
Step 3: Assembling the Salad
sea salt - (to taste)
freshly ground black pepper - (to taste)
Once the beets are tender and cooked through, remove from the steamer basket and place into a large bowl. Set aside to cool.
Once the beets have cooled to room temperature, shake the vinaigrette again to emulsify. Pour over top. Add the toasted cumin seeds and toss to coat. Taste the beets for seasoning, adding a bit of salt and pepper as desired, keeping in mind how salty the cheese is.
Note: If this salad is tossed with the cheese, it will turn pink; therefore, it is best to assemble the salad in layers.
Divide some of the beets among the plates. Sprinkle with the pumpkin seeds, feta cheese, sliced onions, chilies and parsley and repeat until the ingredients are used up. Serve.

Chocolate Beet Cupcakes

These are best enjoyed the same day as they are baked.
Makes 12 cupcakes
2 oz dark chocolate, chopped
1/2 cup unsalted butter
1 cup cake flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup raw cane sugar
1 egg, room temperature
1/2 teaspoon vanilla
3/4 cup beet purée (about 4 small)
1. Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
2. Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted. Stir often during the melting process. Stir until smooth and set aside to cool slightly.
3. Whisk together flour, baking powder, baking soda and salt.
4. In the bowl of a stand mixer, using the paddle attachment, beat remaining butter and sugar together until well combined. Scrape down the sides often. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
5. Remove paddle attachment, and using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
6. Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
7. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
8. Use a spatula or piping bag to frost cupcakes with Maple Cream Cheese Frosting (recipe below). Just before serving, top with desired ‘extra’ decoration.
To make the beet puree
Cook beets. Peel and roughly chop beets. Transfer to a food processor and whiz until finely chopped, but not totally smooth. It’s better to still have some texture. Beet purée is now ready to use.

Maple Cream Cheese Frosting

This rich frosting is the decadent touch that really puts these cupcakes over the top. If you don’t have maple syrup, a half a cup of powdered sugar and a few drops of milk will work as well.
1/2 cup cream cheese, room temperature
2 tablespoons unsalted butter, softened
1 tablespoon, plus 1 teaspoon pure maple syrup
pinch of salt
With an electric mixer, beat together cream cheese and butter until smooth. Add maple syrup and a pinch of salt and beat again until smooth. Frost cupcakes. Print this post