Mae Mae's Beetroot Borscht

Recipe courtesy of Mae Mae Cafe

Ingredients (serves 4)

1 lb raw beets, peeled and chopped
1 Tbsp olive oil
1 carrot, peeled and finely chopped
1 celery stick, peeled and finely chopped
1 medium onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 L vegetable stock + additional water if required
1 bay leaf
1/2 lemon, juice only
Salt and pepper, to taste
Sour cream, horseradish and dill to serve



1) Gently fry the finely chopped onion, garlic, celery and garlic in the grapeseed oil over a very low heat until soft and aromatic.

2) Add the chopped beets. Cover with stock and add extra water if required until you have 4cm above the level of the beetroot.

3) Add a bay leaf and leave to simmer with a lid semi-covering until the beetroot is soft, around 45 minutes.

4) Puree the soup then allow to simmer for another 10-15 minutes to thicken and concentrate the flavors.  Season with fresh lemon juice, salt and pepper before serving. Top with horseradish, sour cream and fresh dill.

Beet "Poke"

Recipe from Katchkie Farm

Recipe from Katchkie Farm


2 cups cubed roasted beets
1 tablespoon grated ginger
2 tablespoons soy sauce
1 tablespoon organic sugar
1 tablespoon sesame oil
1 scallion, sliced
1/2 sweet onion, thinly sliced
Lime juice, to taste
Cilantro, to taste
Sesame seeds, to garnish
Cooked brown or white rice, for serving

1) Place the freshly grated ginger into a large bowl. Finely slice the
scallions and the onion and toss into the bowl. Add the cane sugar,
soy sauce, and sesame oil to the bowl and stir to incorporate.
2) Add lime juice, sesame seeds, and cilantro to taste. Serve over hot or
cold rice.

Sweet Mint-Beet Cocktail

Recipe from Katchkie Farm

Recipe from Katchkie Farm

4 small Katchkie Farm beets, peeled and finely diced
¼ cup water
2 ounces vodka
½ ounce mint tea
¼ ounce simple syrup
¼ ounce lemon juice

1) To make the beet juice: blend beets and water in a blender and
strain through cheesecloth or a fine mesh strainer. You will have
more juice than you need for the cocktail - save it for tomorrow
2) Blend beet juice, vodka, mint tea, simple syrup, lemon juice,
and serve over ice. Adjust the portions as necessary to fit your


Lyonnaise Beets

Recipe from  Sylvia's Table  by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

Ingredients (serves 8):
2 pounds medium beets
1/4 cup olive oil
Salt and freshly ground white pepper
4 red or yellow onions, thinly sliced
2 tbsp chopped garlic
1/2 cup butter
1 tbsp finely minced parsley, plus whole leaves (optional)


  1. Preheat oven to 400 degrees. Wash, trim, and dry beets. Drizzle beets with olive oil, season with pinches of salt and a few grindings of pepper, the wrap them tightly in heavy-duty foil.
  2. Place wrapped beets on a cookie sheet and roast until just tender, 45 minutes-1 hour. Take care not to overcook beets, as they will be baked again.
  3. While beets are roasting, heat a large cast-iron skillet over medium-high heat. Pour in olive oil; add the onions and saute them slowly until they are lightly colored, 8-10 minutes. Stir in garlic and continue sauteing until the onions are deep brown, but not burned, and garlic is soft. Transfer the onions and garlic to a bowl.
  4. When the beets are ready, carefully open the foil to allow the steam to escape. When the beets are cool enough to handle, remove the skins and slice the beets 1/4 inch thick. 
  5. Return skillet to stove over low heat. Add the butter; when it is melted, place one-third of the beets in the bottom of the skillet and season with salt and pepper. Cover the beets with half the onions, cover the onions with another third of beets, top with the remaining onions, and finish with a final layer of beets, seasoned with salt and pepper. 
  6. Place the pan in the oven and bake 10-12 minutes, or until beets are browned on top. Remove from oven and sprinkle with parsley to serve.