Beet the Heat

You’ve roasted them, pickled them, even blended them down to slurp spoonfuls of borscht. This year, slice your beet bounty for sandwich filler, purée it for baking and shred it for hash browns. 1. Panini Generously spread chevre on 2 country bread slices. Slice half a raw, peeled beet thinly. Slice half a peeled Granny Smith apple thinly. Top 1 bread slice with beet and apple slices, a handful of arugula and 1 slice hickory-smoked ham. Top with bread slice. Cook 6 minutes in panini maker. (Stove top: Place sandwich in oiled skillet, weigh down with smaller skillet, weighted with heavy can. Flip after 3 minutes and cook 3 minutes longer.) 2. Gazpacho Boil 3 large golden beets until tender. Peel. In a food processor, purée beets and transfer to large bowl. To food processor, add: 2½ pounds yellow tomatoes, 1 yellow bell pepper, half a Vidalia onion, half a peeled and seeded cucumber, and 2 garlic cloves. Process to desired consistency. Add to beet purée. Stir in 2 teaspoons apple cider vinegar and 1 teaspoon salt. Chill. To serve, set up a gazpacho bar with chopped tomato, beets, cucumber, onion, fresh mint and feta. 3. Wilted Greens Halve 1 red onion and slice thin. Add onion to large saucepan over medium heat with 1 tablespoon oil. When onion begins to soften, add ½ pound beet greens (stems removed) and cook until wilted. Add 1 cup cooked garbanzos and ¼ cup raisins (that have soaked 10 minutes in boiling water, then drained). Gently stir in 1 tablespoon balsamic vinegar. Remove from heat. Stir in ¼ cup toasted walnuts or pine nuts. Season with salt and pepper. 4. Cake Boil 2 large beets until tender. Peel, purée and set aside. Cream 1 stick butter with 1 cup packed brown sugar. Add puréed beets, 1 teaspoon vanilla extract and 2 beaten eggs. Mix well. In a separate bowl, sift together 1½ cups flour, ¼ cup unsweetened cocoa powder, 1 teaspoon cinnamon, 1 teaspoon baking powder and ¼ teaspoon salt. Fold flour mixture into wet mixture. Stir in ½ cup chocolate chips. Pour into prepared 9-by-9-inch baking pan. Bake for 30 minutes in 350-degree oven. 5. Rice Boil 2 medium-sized red beets until tender. Peel and finely dice. In large bowl, combine 2 cups cooked white rice, diced beets, 2 finely sliced green onions, 1 minced garlic clove, 1 teaspoon chile oil and juice of 1 lime. Stir well so beets stain the rice red. Season with salt and pepper. Garnish with 2 tablespoons crumbled feta. 6. Hash browns Peel 1 pound raw red beets and 1 pound potatoes. Grate. Combine in large bowl. Stir in 1 teaspoon salt. Transfer to large colander and let set for 30 minutes. Squeeze out excess moisture. Transfer to large bowl. Add 2 beaten eggs, 2 minced garlic cloves, ¾ cup flour and ½ teaspoon salt. Stir well. Over medium heat, coat skillet with oil. Drop golf-ball sized clumps of beet-potato mixture into skillet. Flatten to form a pancake. Cook 3 to 4 minutes, or until underside is browned. Flip and cook 3 to 4 more minutes. Serve with garlic mayonnaise or yogurt-dill sauce. 7. Glaze Juice 2 large raw beets to get about ¾ cup beet juice. In small bowl, combine beet juice, ¼ cup red wine vinegar, ¼ cup dry red wine, 1 crushed garlic clove, 1 teaspoon sugar and pinch salt. Transfer to small saucepan and simmer for 30 minutes, or until reduced to thick syrup. Serve over grilled salmon and wilted beet greens (see No. 3). 8. Slaw Peel and shred 5 raw chiogga or rainbow beets, 1 Granny Smith apple and 1 carrot. Combine with 4 chopped green onions. Make dressing: Blend ¹∕³ cup apple cider vinegar, 3 tablespoons olive oil, 2 tablespoons dijon mustard, 2 tablespoons sugar, 2 garlic cloves and salt to taste in a food processor and blend until smooth. Add pinch cayenne pepper. Dress slaw as desired. Toss and serve. 9. Curry Peel and chop 4 red beets. Heat a pan to medium heat and add 2 tablespoons oil. Add 1 teaspoon black mustard seeds, 4 curry leaves, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds and 1 dried red chile. Toast seeds and chile in oil about 2 minutes, or until fragrant. Add beets and cook about 5 minutes, or until tender. Garnish with shredded coconut and chopped cilantro.