Kid's Monthly Cooking Class Recipes ~ BEETS!


  • Carrot, beet and apple salad with feta and mint

  • Beet pesto pizza with goats cheese and kale on naan

  • Beet Hummus in cucumber cups

  • Chocolate beet brownies


Beet Salad:


3 large carrots

2 large, crisp apples

2 medium beets

1 cup of mint, roughly chopped

½ cup feta cheese, crumbled

For the salad dressing:
¼ cup apple cider vinegar
¼ cup olive oil
1 tablespoon honey
¾ teaspoon ground cumin
A good pinch of sea salt

In a medium sized bowl whisk together all of the dressing ingredients.

Using a mandolin shred the carrots and apple and place them in a large bowl. Shred the beets with the mandolin then rinse them under cold running water 3-4 times. This will help them to not bleed their colour through the salad. Add the beets and the mint to the bowl with the carrots and apple. Pour the dressing over and toss to coat well. Top with crumbled feta cheese

Beet Pizza:


2 large red beets, roasted
3 cloves garlic
½ cup sunflower seeds
¾ cup finely grated parmesan cheese
2 Tbsp lemon juice
¼ tsp salt
½ cup olive oil

For the pizza
4 pieces of naan
2 cups of shredded mozzarella
2 cups of shredded kale
½ cup of goats cheese

Puree roasted beets, garlic, seeds, parmesan, lemon juice, and salt. Slowly pour in ½ cup olive oil, blending as you pour. Spread a thin layer of beet pesto over naan. Layer on the greens. Sprinkle on mozzarella cheese then dollops of goat cheese. Bake for about 10 to 12 minutes.

Roasted Beet Hummus


1 small roasted beet

1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained

zest of one large lemon

juice of half a large lemon

healthy pinch salt and black pepper

2 large cloves garlic, minced

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil

Cucumbers for plating


Roast beet in the oven at 350 until you can poke it with a knife and it feels very soft, about 45 minutes.

Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil as the hummus is mixing.

Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.

Cut cucumber into 3 inch pieces and using a melon baller make little pockets. Pipe in hummus

Beet Brownies:


1 cup all-purpose flour 1/4 cup cocoa powder 1/4 tsp salt 225 g chopped semi-sweet chocolate 1/2 cup canola oil 3 eggs 1 cup granulated sugar 2 tsp vanilla 2 cups peeled and grated raw beets

Whisk flour with cocoa powder and salt in a medium bowl. Melt chocolate in a
small bowl over simmering water until melted, about 1 min. Stir in canola oil until smooth.Whisk eggs with granulated sugar and vanilla in a large bowl. Whisk in chocolate mixture, then fold in flour mixture and 2 cups grated beets until just combined. Scrape into oiled and sugared ramekins . BAKE at 325F until a skewer inserted into the centre comes out clean, 20 min. Or so. Cool on a rack before serving.




 Urban Harvest Landscape