Root Recipes



5-6 medium to large beets (about 1½ pounds)
½ small red onion, chopped
2 tart green apples, cut in halves, cored and thinly sliced, unpeeled

1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon horseradish
1½ teaspoons red wine vinegar
¼ teaspoon celery seed
2 tablespoons vegetable oil
2 tablespoons olive oil
½ teaspoon salt
Freshly ground pepper to taste

1/3 cup chopped green onions
2 tablespoons chopped fresh dill

Wash beets, but do not peel. Place in saucepan and cover with water. Bring to boil, reduce heat, cover and cook until tender when pierced with sharp knife. Cool, peel and cut in half, then slice halves into thin slices. Place beets in salad bowl with onion and apple slices. Combine dressing ingredients and toss with salad. Garnish and serve. Yields 6-8 servings.


2 cups sugar
2 cups cider vinegar
2 cups beet liquid
2 tablespoons salt
1 tablespoon mixed pickling spices

Boil beets with at least 1 inch of stem left so all color does not bleed out. Drain liquid, saving 2 cups. Plunge beets into cold water when they are done so they will peel easily. Using rubber gloves, slip skins off. Boil sugar and vinegar for 5-10 minutes. Add remaining ingredients and sliced, cooked beets. Let come to boil. Seal in jars and process in a pressure cooker for 30 minutes. Pressure depends on altitude; visit the National Center for Home Food Preservation, www.UGA.edu/nchfp (search for beets), for processing instructions. Yields enough liquid for approximately 5 pints.


2 cups rutabaga, cubed
½ teaspoon sugar
2 eggs, separated
2 tablespoons butter
1 teaspoon baking powder
Salt and pepper to taste
1 cup sour cream
Buttered bread crumbs

Heat oven to 350°F. Butter 1½-quart buttered casserole dish; set aside.
In large saucepan, boil rutabaga with sugar until tender; drain and mash. Add beaten egg yolks, butter, baking powder, salt, pepper and sour cream. Mix well and fold in beaten egg whites. Place in prepared dish, cover with buttered bread crumbs and bake 30 minutes. Serve at once.


20 medium carrots, sliced
1 small onion, grated
¼ cup butter
¼ cup flour
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon celery salt
2 cups milk
½ pound American cheese, sliced
1 cup bread crumbs

Heat oven to 350°F.
In large saucepan, cook carrots. In skillet, sauté onion in butter; stir in flour, salt, pepper, mustard and celery salt. Gradually add milk. Cook, stirring constantly, until thick. Arrange layers of carrots and cheese in 2-quart casserole. Pour sauce over layers; sprinkle with bread crumbs. Bake 25 minutes.

Published on Aug 7, 2008

Grit Magazine

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