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Pioneer Valley Growers Association

Beets in Sour Cream

Serves 4

1 16 oz. can beets, drained and diced
1 Tbsp. cider vinegar
1/4 tsp. garlic salt
1/4 tsp. pepper
1/4 cup sour cream
1 tsp. sugar

Combine all ingredients in a 1-quart glass casserole. Stir until mixed. Microwave covered for 3-5 minutes, stirring every 2 minutes. Let stand covered for 2-3 minutes before serving.

 

Beet and Tomato Casserole

Serves 6

2 1/2 cups canned beets, sliced
2 1/2 cups canned tomatoes
1/2 cup grated cheese
2 cups bread crumbs
Salt and pepper for taste

Preheat oven to 350 degrees. Put half of the beets in the bottom of a greased baking dish. Add half the tomatoes, then half the cheese in layers. Add salt and pepper, if desired. Add half of the bread crumbs. Dot with 1 Tbsp. butter. Repeat with the rest of ingredients. Cook for 20 minutes until brown.

 

Parmesan Beet Salad

Serves 6

1 cup olive oil
1/3 cup red wine vinegar
2 tsp. Parmesan cheese
1 tsp. Worcestershire sauce
1/2 tsp. hot mustard
1 tsp. salt
1/2 tsp. freshly ground black pepper
tsp. paprika
1/2 tsp. sugar
1/2 tsp. parsley flakes
1/8 tsp. garlic powder
2 lb. beets
3 cups sweet red onion
6 lettuce leaves

Combine all ingredients, except lettuce leaves, and mix well. Cover and chill for 4-6 hours. Place the lettuce leaves onto individual dishes. Drain salad and arrange onto lettuce leaves. Serve.

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Pioneer Valley Growers Association
370 Long Plain Road - South Deerfield, MA 01373
tel: 413•665•4047 -- fax: 413•665•4227

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