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Beets are such a versatile vegetable - eaten raw or cooked - they can incorporate into many recipes from savory to sweet.  Beets are high in vitamins A and C and iron.



   Storage Tips:

  • the greens are edible on beets, so separate them from the root, give them a wash and then store in a plastic bag till you are ready to use them. They are a great substitute for cooked swiss chard or spinach.
  • wash beet roots and store in a plastic bag in the fridge. They will store for months in your crisper drawer - they won't last that long though!
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Beet Burgers (from Farmer John’s Cookbook):  this is my favorite recipe for converting beet haters to beet lovers - disguise it as a hamburger!!  Makes 12 burgers.

1/2 cup sesame seeds
1 cup sunflower seeds
2 cups grated beets (about 1 - 2 beets)
2 cups grated carrots
1/2 cup minced green onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/2 cup parsley
3 T flour
2 T soy sauce or tamari
1 clove garlic, minced
1/8 - 1/4 tsp cayenne pepper

Preheat the oven to 350. Lightly coat a baking sheet with butter. Over medium heat, brown sesame seeds (3-5 minutes) then transfer seeds to a dish and set aside. Return the skillet to the heat. Add the sunflower seeds and brown (same as sesame seeds). Set aside. Combine the beets, carrots, and onion in a large bowl. Stir in all remaining ingredients and mix until thoroughly combined. Using your hands, shape the mixture into 12 patties and place on baking sheet. Bake until brown around the edges, about 20 minutes. Unless they are very large and thick it should be unnecessary to turn them. Serve on bun with all the traditional hamburger fixings!


Roasted Beet Salad (from Asparagus to Zucchini): a classic beet salad that you will want to devour once a week!

1 bunch of beets, scrubbed
olive oil
salt and pepper to taste
1/4 cup pecans or walnuts
1 T Dijon mustard
4 T white wine vinegar
1/2 cup olive oil
4 cups salad greens (this is optional - you could just have a salad of roast beets!)
1/2 small onion
1/4 cup crumbled goat cheese

Preheat oven to 375 (or prepare outdoor grill). Place beets on heavy foil and drizzle with olive oil; season with salt and pepper. Wrap tightly. Roast until beets are fork tender (about 30-45 minutes). Meanwhile toast nuts in a dry pan, tossing frequently.  After they cool, chop them finely. When beets are cooled a bit, use a paper towel to remove the peel. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss the beets with the vinaigrette then top with onions, goat cheese and nuts. Can be served solo or on top of a bed of lightly dressed salad greens.


Beet Chocolate Cake (from Deceptively Delicious): this recipe highlights beet’s versatility. This gives only an example of how you can incorporate beets into your baking. I roast and then puree beets and freeze them in ice cube trays, then store them in a plastic bag. I add 3-4 cubes to all of my baking, whether I am making pancakes, brownies, or muffins. Really, really, your kids won't even no they are there!!

1 cup firmly packed brown sugar
1/4 cup oil or butter
1 large egg
2 large egg whites
3 oz. semisweet or bittersweet chocolate, melted and cooled
1/2 cup beet puree
1/2 cup buttermilk
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt

Cream Cheese Frosting
1 8oz. package cream cheese
3/4 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 T vanilla extract

Preheat oven to 350. Coat a 9 inch baking pan with nonstick cooking spray. In a large bowl beat the brown sugar with the oil or butter until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla. Add the flour, baking soda, and salt and beat until smooth. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35-40 minutes. Let the cake cook 5 minutes in the pan before turning it out onto a rack to cool completely. Meanwhile make the frosting. Beat the cream cheese with the confectioners’ sugar, cocoa powder, and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between the layers of the cooled cake. Refrigerate in an airtight container for up to 4 days.

Sauteed Beet and Potato Hash (from Farmer John’s Cookbook)

3 T vegetable oil
2 small onions, diced
4 medium red or white potatoes, peeled and grated
2 medium beets, peeled and grated
2 tsp fresh thyme or 1 tsp dried thyme
1 tsp minced garlic (about 2 cloves)
salt and
1/2 tsp freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the onions; cook and stir until soft and translucent, 5-7 minutes. Stir in the potatoes, beets, thyme and garlic. Season with salt to taste. Cook, turning it occasionally, until the potatoes and beets are tender and slightly crisp, 15-20 minutes. Remove the skillet from heat. Season generously with pepper, and more salt if desired, to taste. Serves 4.

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Three Rivers Community Farm         
Elsah, Illinois         


mailing address:
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Elsah, IL 62028 


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