by sara ruch

Ingredients

12 Baby Beets, With Greens
1 Medium Orange
1/2 cup Water
3 Tablespoons Fresh Herbs (Tarragon, Chives, or Parsley)
1/2 cup Extra Virgin Olive Oil
Salt and Freshly Ground Pepper, to taste
1/4 cup Red Wine Vinegar

Directions

Preheat Oven to 350 degrees. Wash baby beets and greens. Trim greens from the roots, leaving about 1 inch of stem. Coarsely chop the greens. Place both in a baking dish with a lid (you can use aluminum foil if you don't have one). Bake 40-50 minutes, until to beets are tender.

Remove from the oven. Once cool, trim the stem and root ends off the beets and rub the peels off. Slice thinly and place in serving dish. Arrange the beet greens around the beets.

Using a juicer if you have one (your hands if you don't), squeeze the juice from the orange. Be sure to remove any seeds.

In a small bowl, whisk together the oil, vinegar, orange juice, salt, pepper, and 2 Tablespoons of the herbs. Pour over the beets. Sprinkle the remaining herbs on top.

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Cake aux Betteraves

From Debra F. Weber, Your guide to French Cuisine

Ingredients

1 1/2 Cups Brown Sugar
1/2 Teaspoon Salt
2 Teaspoons Ground Ginger
2 1/2 Cups Unbleached, All-Purpose Flour
1 1/2 Teaspoons Baking Powder
4 eggs
1 Cup Vegetable Oil (preferably expeller-pressed)
1 Cup Sour Cream
2 Cups Fresh Grated Beets (warning-beets will stain your hands without gloves)
For Dusting- Confectioner's Sugar

Directions

Preheat oven to 325 degrees. Grease a 9 inch cake pan.

Place the sugar, salt and ginger in a large bowl. Sift the flour and baking powder over the sugar mixture to combine it.

In another bowl, whisk together the eggs, oil, and sour cream.
 

Add the egg mixture and the grated beets to the flour mixture and stir to combine.
Pour into the prepared pan and bake for 1 hour or until a knife inserted in the center comes out clean. Remove from oven. Cool for 5 minutes before turning out on to a wire rack. To serve, dust generously with confectioner's sugar.