Recipe: Goat cheese beet mock ravioli

GOAT CHEESE BEET MOCK RAVIOLI

Serves 6.

This recipe is always a hit (at least with beet lovers). It's inspired by a recipe from the Food Channel, with a few twists.

• 2 lb. fresh beets

• 3 tbsp. extra-virgin olive oil

• Sea salt, to taste

• 2 tbsp. butter

• 1 c. orange juice, divided

• 1/4 c. sugar

• 2 tsp. lemon juice

• 2 tsp. chopped fresh tarragon, divided

• 6 oz. goat cheese or another soft cheese such as feta

Directions

Slice beets in half, and toss in a bowl with olive oil and sea salt. Put beets into a baking pan and bake at 400 degrees for about an hour. Then cool and peel beets.

Melt butter in small saucepan, and then add the flour, whisking until well blended. Stir in half of the orange juice until smooth. Whisking constantly, bring to boil on medium heat. Remove from heat. Pour into small bowl. Whisk in remaining orange juice. Stir in sugar, lemon juice and 1 teaspoon tarragon. Let cool.

Mix cheese, 1/4 cup pistachios and remaining tarragon in small bowl.

Cut beets into thin slices (no more than 1/8 -inch thick). Spoon 1/2 to 1 teaspoon filling onto a beet slice, and then cover with a second beet slice to create a ravioli. Repeat with remaining beet slices and filling.

Nutrition information per serving:

Calories 326 Fat 21 gSodium213 mg

Carbohydrates27 gSaturated fat8 gCalcium74 mg

Protein9 gCholesterol23 mgDietary fiber4 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 1 medium-fat meat, 3 fat.

Makes 16 crostini.

Note: If you can't find beets with greens attached, substitute 3 cups finely chopped chard greens. From "EatingWell in Season," by Jessie Price and the editors of EatingWell.

• 1 bunch beets with greens attached (2 to 3 medium-to-large beets)

• 16 (1/2 -in.-thick) slices baguette, cut on diagonal

• 2 tbsp. extra-virgin olive oil, divided

• 1 tbsp. sherry vinegar or red-wine vinegar

• 2 tbsp. water

• 1/4 tsp. salt

• 4 oz. creamy goat cheese

• 1/4 tsp. freshly ground pepper

Preheat oven to 400 degrees.

Trim greens from beets, reserving stems and greens. Place beets in baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 11/2 hours, depending on size of beets. Uncover and let cool Reduce oven to 350 degrees.

While beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning slices over once halfway through, until toasted but not browned, about 14 minutes.

Thinly slice beet green stems and finely chop leaves; keep stems and leaves separate. Heat 1 tablespoon oil in a large skillet over medium heat. Add stems and cook, stirring occasionally, until tender, about 3 minutes.

Add remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add greens, vinegar and water and cook, stirring occasionally until greens are tender and liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from heat.

To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sauteed greens.

Nutrition information per serving:

Calories65Fat3 gSodium140 mg

Carbohydrates6 gSaturated fat1 gCalcium25 mg

Protein3 gCholesterol3 mgDietary fiber1 g

SALAD OF MÂche and Beets

Serves 6.

Note: Mâche is a deep green lettuce. Substitute another, such as Boston, if you like. To cook beets, cut them in quarters and place in a steamer basket over 1 inch of water. Cover and steam until tender, about 15 minutes. From "EatingWell in Season."

• 2 tbsp. finely chopped shallot

• 2 tbsp. red-wine vinegar

• 1 tsp. whole-grain mustard

• 2 tbsp. extra-virgin olive oil

• 1/4 tsp. salt

• Freshly ground pepper to taste

•6 small cooked beets, peeled and cut into thin sticks

• 9 c. mâche or Boston lettuce

• Freshly ground black pepper

Directions

Whisk shallot, vinegar, cranberry juice or water, and mustard in small bowl. Slowly whisk in oil. Season with salt and pepper. Pour half of dressing into separate bowl and set aside. Marinate beets in remaining dressing for at least 1 hour and up to 6 hours.

Just before serving, use a rubber spatula to press egg through a coarse strainer into a small bowl. Toss reserved dressing with the mâche. Arrange on 6 salad plates. Divide marinated beets over the lettuce and garnish with some of the sieved egg and a grind of black pepper.

Calories87Fat 6 gSodium 156 mg

Carbohydrates7 gSaturated fat 1 gCalcium42 mg

Protein 3 gCholesterol 35 mgDietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.

BARLEY AND BEET RISOTTO

Note: This isn't a true risotto, as there is no rice, but the barley is cooked in a similar way. From "The Complete Root Cellar Book," by Steve Maxwell and Jennifer MacKenzie.

• 1 c. barley

• 3 c. vegetable or chicken stock

• 1 tbsp. butter or olive oil

• 1 onion, chopped

• 1 tsp. dried basil

• 1/4 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/2 c. dry white wine

• 2 c. diced peeled beets (about 3 medium)

• 1/4 c. crumbled soft goat cheese or feta

Directions

Rinse barley in a sieve under running water, stirring to make sure it is well-rinsed, until water runs clear. Drain well and set aside.

In a saucepan over high heat or in the microwave, heat stock and 1 cup water until almost boiling. Cover and keep hot.

In large saucepan, melt butter over medium heat. Add onion and sauté for about 3 minutes or until starting to soften. Add garlic, basil, salt and pepper; sauté for 2 minutes. Add barley and stir to coat well. Add wine and cook, scraping up any bits stuck to pan, until liquid is almost evaporated.

Uncover and simmer, stirring often and adding stock, a ladleful at a time, as the previous addition is absorbed, for about 20 minutes or until barley is tender with a slight bite and beets are tender.

Adjust heat as necessary to keep pot at a steady simmer. You may need to add a little more hot water if mixture gets too thick before barley is tender. Stir in lemon juice. Season to taste with salt and pepper. Serve sprinkled with cheese.

Nutrition information per serving of 6:

Calories194Fat4 gSodium 190 mg

Carbohydrates36 gSaturated fat2 gCalcium40 mg