Rice with Beet Greens and Sausage
This is a dish we came up with after making a giant batch of beet chips, when we had three bunches' worth of beet greens in the fridge. That quantity of greens isn't necessary, but you'll be surprised at how much they cook down. Like most of our dishes, this one is flexible and forgiving - substitute Swiss chard or spinach for the beet greens, or heartier greens like kale or broccoli raab if you cook them a bit longer. You could also add in a zucchini or diced eggplant, use a different kind of meat, or leave the meat out altogether. This would also be good on penne or other pasta instead of rice.
Winter Vegetable Slaw
This versatile slaw is a nice side dish for roasted chicken or grilled cheese sandwiches. The specific vegetables can be swapped based on what looks good at the market or in your root cellar, but it's good to shoot for a balance of sweet and spicy (and a mix of colors never hurts).
Shredded or julliened root vegetables:
2 cups sweet - carrot, parsnip, celeriac, beet, sweet potato
2 cups spicy - turnip, radish, daikon, kohlrabi, rutabaga
Mix to taste with:
Mayonnaise mixed with Dijon mustard, lemon juice, and salt
A vinaigrette made with 1 tsp each Dijon mustard & salt, 1/4 cup red wine vinegar, 2/3 cup olive oil, and a handful of fresh parsley (you may not need all of it)
Season with additional salt and pepper to taste. If you have time, let sit in the fridge for 20 minutes or so. Yum!
Quick Pickled Beets
These are ready in about an hour, though they improve overnight, and last for several weeks in the fridge. They’re good on salads, on top of burgers, or as a side dish with roast chicken.
Simple and delicious! (Those two descriptors are definitely a theme with our recipes.)
Roasted Root Veggies
This is one of our go-to recipes anytime there are beets and potatoes and it isn't too hot out. Simple, delicious, and infinitely variable.
Beets with Lemon and Hebs
So maybe local lemons are unlikely here in Vermont. All of the herbs can be grown here, though - and this is a nice way to perk up local root-cellar beets in the winter, even if you end up using imported herbs. (Though you could keep a pot of herbs going over the winter inside, if you wanted). Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Other Good Places to Find Recipes
WTF is this vegetable?
Eating What We Grow (PDF)
Cookbooks We Like
Vegetarian Cooking for Everyone
Chez Panisse Vegetables
Flatbreads and Flavors
The Art of Simple Food
Feeding the Whole Family
Storage Guidelines for Fruits & Vegetables (PDF)
The Zen of Food Preservation (PDF)
101 Jam Recipes