Recipes for Beets
Beets & Sweets
Beets and sweet potatoes, roasted to mouth-watering perfection, make quite the nutritious pair in this recipe. One 1/2 cup serving of Beets & Sweets meets 100% of the daily value for vitamin A, and is also an excellent source of vitamin C.
Carrot, Parsnip & Beet Salad
This crunchy and colorful salad is an excellent source of vitamin A, vitamin C, and calcium. Try adding chopped fresh herbs like cilantro, scallion, or Italian parsley for added nutritional benefit!
Cold Beet Salad with Raspberries
this delicious mix of earthy beets and tart raspberries will not only add a burst of color to your plate, but can also serve to quench a sweet tooth and is a good source of vitamin C.
Rainbow Salad with Lemon-Honey Dressing
This colorful salad is a Monroe Public School students' favorite - you can swap vegetables based on the seasonality and availability. The lemon honey dressing is simple and versatile, and can be made in batches.
Robot Coupe with julienne attachment would save a lot of time/labor depending on how many you serve, as well as choosing processed products (shredded cabbages, match-stick carrots etc.)
Recipes courtesy of Monroe Public Schools - also presented by Dana Daniel, Director of Dining Services during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)
Roasting Veggies with World Flavors
Recipe packet includes Mediterranean (Italian, Greek) Style Roasted Veggies; Asian Style Roasted Veggie “Stir-Fry”; Mexican Style Roasted Vegetables; Seasonal Flavors: Honey-Cinnamon Glazed Roasted Carrots; and Regional Flavors: “Buffalo Style” Cauliflower with Chipotle Sauce and Ranch Dressing.
Local ingredients will vary by season.