Harvest home, harvest home!
We’ve plowed, we’ve sowed
We’ve reaped, we’ve mowed
And brought safe home
Every load.
–Harvest Home Song

(Stew sings this all day long; this is driving Deb crazy.)

Beet recipes: Beet Caraway Sauce; Fresh Beet Soup with Yogurt; Beets with Walnut-Garlic Sauce.

More beet recipes can be found in The Vegefiles–use the search tab.

Beet Caraway Sauce

This is good with white-fleshed fish, appealing both to the palate and the eye.

3/4 – lb beets, scrubbed and trimmed
1 T butter
1 t caraway seeds
1/2 t salt
2 T sherry vinegar (or balsamic, red wine vinegar)

1. Roast the beets until tender. When cool enough to handle, peel, if desired, and cut into slices.

2. Melt the butter with the caraway seeds in a large frying pan. Cook over low heat for a minute, or until fragrant. Add the beets in a single layer. Cook for about 3 minutes. Turn the beets over. Add the salt and vinegar. Cook for another couple of minutes.

3. Transfer beets to a blender or food processor. Add 1/2 cup water to the pan and scrape the bottom. Pour this water into your appliance. Puree until smooth.

Fresh Beet Soup with Yogurt

This tastes best with smaller beets.

2 – lbs small beets
1 T butter
1 large onion, chopped
1/4 c lemon juice
2 T prepared horseradish, drained
1 large carrot, grated
1 c stock
2/3 c plain yogurt, plus extra for garnish
salt and pepper

1. Wash and trim beets. In a large saucepan, cover beets with water (at least 3 cups) and bring to boil; reduce heat and simmer, covered, until beets are tender, anywhere from 20 minutes on. Remove beets from saucepan; RESERVE COOKING LIQUID. When beets are cool enough to handle, cut stems off, (peel), and cut in half.

2. In a large saucepan, melt butter over medium heat; add onion and cook until tender. Add 3 cups of the reserved cooking liquid, the beets, lemon juice, horseradish, grated carrot and stock. Bring to a simmer, then simmer for 5 minutes.

3. In a blender, puree mixture in batches and return to saucepan. Stir in yogurt. Season with salt and pepper to taste. Reheat over medium-low heat being careful not to boil.

4. Garnish each bowl with a dollop of yogurt.

Beets with Walnut-Garlic Sauce (Pkhali)

If you can, let this sit for a few hours before serving, which allows the garlic to mellow and the flavors to marry.

1 c walnuts, toasted
2 garlic cloves, peeled
1 onion, peeled and quartered
1 t cayenne (or less)
1/2 t ground coriander
2 T red wine vinegar
salt to taste
1-1/2 lbs cooked beets, finely chopped

1. Place the walnuts, garlic, onion, cayenne, coriander and vinegar in a food processor. Process until the mixture is smooth, adding a little water if necessary to achieve the consistency of a thick sauce. Taste and season with salt.

2. Scrape mixture into a bowl and add beets, thoroughly mixing together.

3. Serve by itself with pita or other bread, or as a side dish.