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Mix greens and basil. Rub with oil for two minutes. Set aside. Mix sliced beets and turnips, snow peas, green beans, red pepper and mushroom together and toss with oil to coat. Mix all the above ingredients together in large salad bowl and toss with lemon juice, salt and pepper. Serve cool. Enjoy! Serves 10 Shauna Yorty, Lebanon Finalist – Beets/Carrots/Turnips Red Beet, Barley and Mozzarella Salad
Preheat oven to 350 ºF. Place beets in a 9-inch x13-inch glass dish and drizzle with 2 tablespoons of olive oil. Toss to coat. Cover with aluminum foil. Roast covered for 30 to 45 minutes or until you can easily insert a fork. Remove, allow to cool and then cut beets into 1/4-inch pieces. While beets are cooking, prepare barley according to package directions. Set aside. In a separate bowl, whisk together vinegar and sugar and 3 tablespoons of olive oil. Add salt to taste. In a large bowl, combine beets, barley and onion. Add dressing to taste. Mix together. Top with fresh Mozzarella cubes and serve. Beets and barley can be made a day ahead of time. Serves 4 to 6 Cindy Kerschner, Schnecksville Finalist – Beets/Carrots/Turnips
Preheat oven to 425 ºF. Wrap beets in foil. Roast in oven for 50 to 60 minutes until tender when pierced with paring knife. Unwrap and cool. Peel and dice. To make candied walnuts, combine walnuts and sugar in small skillet. Heat over medium heat until sugar begins to melt. Stir until all the sugar is melted and is a light amber color. Pour onto greased baking sheet. Cool and break apart. Combine salad dressing, mustard, salt and pepper and celery seed. Toss beets, cranberries and green onions with half of the dressing. In another bowl, toss the greens with the remaining half of the dressing. Arrange greens on 4 salad plates. Top with the beets, nuts, cheese and a grinding of pepper. Serves 4 Frances Dietz, York First Place Prize – Beets/Carrots/Turnip category
Preheat the oven to 400 degrees and set the oven rack at the lowest position. Cut the leaves off the beets and discard. Cook the beets in boiling water until tender. Pour off the water and let beets stand until cool enough to handle. Slip the skins off the beets, trim the roots and remove a slice from the top. Slice or coarsely chop the beets to equal to 1 cup. Finely chop the beets in a food processor (do not puree). Remove the beets and add all the ingredients except the raisins and nuts to the processor work bowl. Blend completely, then add the raisings, nuts , and beets. Pulse 2 or 3 times, only until the raisins and nuts are incorporated into the mixture. Pour into chilled pie shell and bake on bottom rack at 400 degrees for 10 minutes. Lower the oven temperature to 375 degrees and bake 20-25 minutes longer until firm when gently shaken. Serves 8 to 10 Submitted by Frances Dietz, York First Place 2007 - Beets/Carrots/Turnips 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Bacon-Fried Carrots and Turnips
Fry the bacon in a skillet until crisp. Remove from pan and drain on a paper towel. Reserve 1-2 Tbsp. bacon drippings* in the skillet. Add the onion and turn the burner to low. Caramelize the onion in the skillet for 20-30 minutes, keeping covered and stirring occasionally. (This works well in a non-stick skillet.) When the onion has become soft and turned a golden caramel color, add the carrots and turnips. Cover and cook on low for 8-10 minutes or until preferred tenderness. Stir occasionally. Sprinkle with salt and pepper. Garnish with bacon and chopped parsley. (Olive Oil may be used instead of the bacon drippings but the bacon adds an very nice flavor.) Serves 6 Submitted by Becky Frey, Lebanon PA 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
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Pennsylvania Vegetable Marketing & Research Program
