Monthly Vegetable Cooking Class Recipes - Beets


  • Beet bruschetta with cream cheese on crostini
  • Beet soup with dill
  • Beet and feta salad
  • Beet red velvet cupcakes




  • 3 medium sized beets (tennis ball sized), halved
  • 1 baguette, sliced at a diagonal into ½ inch thick slices
  • Olive oil for brushing bruschetta
  • 1½ Tablespoon olive oil
  • 1 Tablespoon balsamic
  • 10 basil leaves - cut into ribbons
  • ⅛ C finely diced red onion or shallot
  • 8 oz cream cheese
  • ¼ teaspoon salt
  • ¼ teaspoon cracked pepper
  • ½ teaspoon sugar


Preheat oven to 400F.

Roast beets until cooked and tender. Set aside to cool completely. 
In the meantime, slice baguette into ½ inch slices at a diagonal. Brush both sides with olive oil and place on a sheet pan in a 400 F oven for 10 minutes, or until crisp. 
Set aside. 
Place cream cheese in a bowl mix with a fork until smooth. Set aside. 
When beets are cool enough to handle dice into small ⅓ inch cubes and place in medium bowl. Add finely chopped shallot, salt, pepper, sugar, olive oil and balsamic -stir to combine. 
Assemble: Spread a little cream cheese mixture on each crostini creating a “trough” ( to hold beet mixture in place) and top with a Tablespoon of beet mixture. Garnish with a few basil ribbons.

Beet soup:


  • Splash of olive oil for cooking
  • 4 beets, peeled and cut into a medium dice
  • 2 large potatoes medium diced
  • 1 white onion diced
  • 5 cups chicken or vegetable stock
  • 1 minced clove garlic
  • 1 teaspoon sugar
  • 2 tablespoons fresh lemon juice or 1 tablespoon red-wine vinegar
  • Salt and black pepper
  • Chopped fresh dill for garnish
  • Sour cream for garnish


In a medium pot sautée onion until translucent. Add garlic, potato, beets and season stirring to coat. Add sugar and stock making sure ingredients are covered (you may need to add a bit of water). Bring to a boil and simmer until beets are tender. Add the lemon juice and serve with sour cream and dill garnish.


Beet salad:


  • 3 golden beets, roasted 
  • 1 cup quinoa, cooked 
  • ¼ cup feta cheese, crumbled 
  • 2 cups spinach 
  • ¼ cup olive oil 
  • ½ lemon, juiced 
  • 2 tbl. Honey


Mix oil, lemon juice and honey in a bowl. Cut peeled beets into small wedges and toss in dressing. Add the rest of the ingredients and toss to coat.


Red velvet cupcakes:


  • 10 ounces red beets, well scrubbed 
  • 2 tablespoons fresh lemon juice (from 1 lemon) 
  • 3/4 cup canola oil 
  • 3/4 cup whole buttermilk 
  • 4 large eggs 
  • 2 1/2 cups all-purpose flour 
  • 1 1/2 cups granulated sugar 
  • 3 tablespoons unsweetened cocoa powder 
  • 2 teaspoons baking powder 
  • 1 teaspoon fine sea salt 
  • 1/2 teaspoon baking soda

Frosting ingredients

  • 3 cups powdered sugar 
  • ⅓ cup butter, softened 
  • 1 ½ teaspoon vanilla 
  • 1-2 teaspoons milk


Preheat oven to 350°F. 

Roast beets until tender. Cool beets wrapped in paper until just warm to the touch. Peel beets, and coarsely chop.
Process chopped beets and lemon juice in a food processor until finely chopped, stopping to scrape down the sides of the bowl as necessary. Add oil and buttermilk; process until smooth. Add eggs; process until completely combined. Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda in a large bowl; add beet mixture, and whisk just until combined. 
Line 2 (12-cup) muffin pans with baking liners. Using an ice-cream scoop, a spoon, or a liquid measuring cup, fill liners two- thirds full with batter. Bake in preheated oven until a toothpick inserted in center comes out clean, 15 to 18 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to racks, and cool completely. 
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Ice cupcakes with frosting.
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