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Banner displaying salad with goat cheese and Cook's Pantry Organic Whole Beets.

Organic

WHOLE BEETS

Organic Whole Beets

Product image displaying a jar of Cook's Pantry Whole Beets

"Organic beets packed fresh from small farms so that all you taste is delicious flavor."

Product of Poland

Organic
Gluten-Free
Non-GMO
Vegan
Kosher

They say beets are good for you. We just think they are delicious. Cook's Pantry whole beets come from small family farms, and are made in-season, packed with fresh & natural flavor. Enjoy in winter and summer recipes! Try one of Cook's Pantry's ideas on how to cook with whole beets.

They say beets are good for you. We just think they are delicious. Cook's Pantry whole beets come from small family farms, and are made in-season, packed with fresh & natural flavor. Enjoy in winter and summer recipes! Try one of Cook's Pantry's ideas on how to cook with whole beets.


Nutrition Facts. Serving Size: 1 ounce (twenty eight grams or about one piece). Serving Per Container: About fourteen. Calories: 10. Calories from Fat: 0. Amount Per Serving. Total Fat: 0 grams: 0% daily value. Saturated Fat: 0 grams: 0% daily value. Trans Fat: 0 grams: 0% daily value. Cholesterol: 0 milligrams: 0% daily value. Sodium: one hundred milligrams: 4% daily value. Potassium: sixty milligrams: 2% daily value. Total Carbohydrate: 1 gram: 0% daily value. Dietary Fiber: 0 grams: 0% daily value. Sugars: 2 grams. Protein: 0 grams. Vitamin A: 0%. Vitamin C: 2%. Calcium: 0%. Iron: 2%. Percent Daily Values are based on a two thousand calorie diet.

Prep time: 15-20 mins |Cook time: 40 mins |Total time: 55-60 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Sesame Miso Rice Bowl with Roasted Vegetables

Prep time: 15-20 mins |Cook time: 40 mins |Total time: 55-60 mins |Serves: 4 |

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Sesame Miso Rice Bowl with Roasted Vegetables

INGREDIENTS

  • 4 cups prepared brown rice or quinoa
  • 2 cups Cook's Pantry whole beets - cut in half or wedges
  • 3 cups butternut squash or sweet potato - cubed
  • 1 bunch broccolini - ends trimmed
  • 1 large red onion - peeled and cut into ½ inch wedges
  • Olive oil
  • Salt and pepper

SEASAME MISO SAUCE

  • 2 tablespoon tahini
  • 2 tablespoons light shiro miso (white)
  • 3 tablespoons rice vinegar
  • 1 tablespoon tamari
  • 2 teaspoons fresh lemon juice or lime juice
  • 1 garlic clove - minced
  • 1 ½ inch chunk ginger - peeled and minced
  • 2 teaspoons maple syrup or honey
  • Pinch cayenne pepper

DIRECTIONS

  1. In small bowl whisk together all sesame miso sauce ingredients. Set aside. Or put all ingredients into blend and blend until smooth. Taste and adjust if necessary.
  2. Preheat oven to 400 degrees.
  3. On a parchment lined baking sheet place squash and toss with 1-2 tablespoons olive oil, salt and pepper and bake until edges are golden - about 20-25 minutes.
  4. On another sheet pan place broccolini on one side and onions on the other and toss with olive oil, salt and pepper and bake about 10 minutes for broccolini and a bit more to caramelize the onions.
  5. Prepare beets as needed. (halves or wedges)
  6. To serve: In desired serving dish or bowl add about 1 cup brown rice or quinoa and a large spoonful of each vegetable arranged around dish and serve with sesame miso sauce.

Prep time: 5 mins Cook time: 60 mins Total time: 65 mins Serves: 6-8 Print |

Illustration depicting a plethora of fresh cooking ingredients

Chilled Summer Beet Soup

Prep time: 5 mins Cook time: 60 mins Total time: 65 mins Serves: 6-8

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Chilled Summer Beet Soup

INGREDIENTS

  • 2 cups Cook's Pantry Whole Beets
  • 1 cup vegetable broth
  • 1 cup greek yogurt + more for garnish
  • ¼ cup fresh dill + more for garnish
  • 2 tablespoons olive oil
  • 1 cup toasted pine nuts - chopped

CUCUMBER RELISH FOR GARNISH

  • ½ cup cucumber - small dice
  • ¼ cup fresh dill - chopped


DIRECTIONS

  1. For the relish: Mix cucumber, dill and pine nuts in small bowl - refrigerate until ready to serve.
  2. For soup: Place all ingredients in vita mix and process until smooth. Taste and adjust seasoning as needed.
  3. Refrigerate for 1 hour or more and then serve.
  4. To serve: Pour soup into desired bowls or cups and garnish with a dollop of greek yogurt and a spoonful of cucumber relish. Will keep in refrigerator up to a week.

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