SIMPLE BEET SALAD WITH ONIONS, fr. Mariquita website

Grate scrubbed beets or cut into julienne; toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.

ROASTED BEETS, fr. Mariquita website

Just cut them into chunks and roast them with olive oil, S & P until they are tender.

SIMPLE SUMMER BEET SOUP, fr. Mariquita website

Boil and peel beets. Whirl in food processor with orange or lemon juice, small amount of fresh mint leaves if you have some, and black pepper. Chill. Serve with plain yogurt or sourcream.

Roasted Beet Salad, Adapted from The New Vegetarian Epicure

1 bunch beets
6 cloves garlic, unpeeled
3 cups sliced beet greens, packed
2 Tbs. olive oil
2 cloves garlic, minced
1 ½ Tbs. honey
2 ½ Tbs. red wine vinegar
¼ cup finely chopped red onion
salt and pepper to taste

Cut the bottoms and tops off the beets and place on a sheet of aluminum foil with the whole, unpeeled garlic cloves. Fold over the foil and crimp to make a packet. Bake the packet in a 400 degree oven for about 1 hour and 15 minutes.

Heat the olive oil in a skillet, add the minced garlic, stir for ½ minute, then add the beet greens and a sprinkle of salt. Toss over a medium flame until the greens are wilted and sizzling, about 5-6 minutes.

Cut the roasted beets into slices or chunks. Squeeze out the soft garlic, mash it with a fork, and beat it into the vinegar and honey. Pour this over the beets in a bowl, and add the red onion, salt and pepper to taste, and the sauteed greens. Mix everything together well.

Serve the salad warm or at room temperature. Serves 2-4

Chocolate Beet Cake

Alisa Bangerter - Author of Sweet Surprises for the Holidays

This is a very moist and delicious chocolate cake. The "secret ingredient" of beets is what makes this cake so moist.

1 pound whole beets, cooked and drained (save juice)
1 1/4 cups granulated sugar
1 cup oil
1/2 cup juice from beets
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
3 squares (1 oz. each) unsweetened chocolate, melted

Sift together salt, baking soda, and flour. Set aside. Place beets in blender jar and puree. Add sugar, oil, and beet juice to beets and blend. Add eggs and vanilla. Blend well. Pour the beet mixture into a mixing bowl and add the dry ingredients. Mix well on medium speed for approximately one minute. Stir in melted chocolate. Pour batter into two greased and floured 8- or 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Let cool. Frost with your favorite chocolate frosting and decorate.

RED DEVIL CAKE

1 1/4 cups beet puree (whirl cooked beets in blender: fresh cooked or canned.)
3 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
1 tsp.vanilla
1/2 tsp.salt
1 1/2 cups unbleached white flour
3/4 cup cocoa powder
1 1/2 tsp.baking soda

Preheat oven to 350 degrees. Generously oil the baking pan. In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt and beet puree until very smooth. In a separate bowl, sift together the flour, cocoa, and baking soda. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Cool in the pan. Serve topped with confectioners sugar, whipped cream, or frosting.