I got some beautiful beets w/out the greens at the Farmer's Market today. I love beets but have never prepared them myself. Can anyone give me any good recipes?
I make this delish Russian salad: Cook the beets until tender, grate them. Add chopped walnuts, some horseradish and a little bit of mayo and/ or vinegar. Serve as is, or on bread
I am loving beets lately. Last night we roasted a beet (~50 minutes in a 350 oven, covered), peeled it, chopped it up, and put it in a salad with thinly sliced red onion, arugula and goat cheese. Yum!
I also made a red beet risotto recently -- I modified a recipe from Gourmet. Let me know if you're interested and I'll post what I did (assuming I can remember ;)).
I roasted beets last night too. I peeled and sliced mine (1/8th inch thick or so), and tossed them with olive oil. They roasted for about 45 minutes (I stirred them every 15 minutes). Then they came out of the oven I drizzled them with basalmic vinegar. Yum!
1. Cube and boil equal quantities of beets and potatoes (in separate pots so that the colours don't run). Rinse under cold water. Mix up your favourite creamy potato salad dressing (mine is mayonnaise, a bit of mustard, and some brine from a sweet pickle jar), and toss the beets and potatoes with the dressing and some purple onions and scallions.
2. Parboil sliced beets, drain them, and drizzle them with olive oil and basil. Also drizzle the oil/basil over some potatoes, carrots, and squash (none of which need parboiling for this -- well, maybe the potatoes). Roast on tin foil in the oven for half an hour at 350 F. Serve with ... I dunno, anything. A salad, or cheese and wine.
Note that any time you're boiling beets, you probably don't need to peel them. They're tough to peel, and the dirt comes off when they're boiled anyways.
Comments 9
Cook the beets until tender, grate them. Add chopped walnuts, some horseradish and a little bit of mayo and/ or vinegar.
Serve as is, or on bread
Reply
I also made a red beet risotto recently -- I modified a recipe from Gourmet. Let me know if you're interested and I'll post what I did (assuming I can remember ;)).
Reply
Reply
2. Parboil sliced beets, drain them, and drizzle them with olive oil and basil. Also drizzle the oil/basil over some potatoes, carrots, and squash (none of which need parboiling for this -- well, maybe the potatoes). Roast on tin foil in the oven for half an hour at 350 F. Serve with ... I dunno, anything. A salad, or cheese and wine.
Note that any time you're boiling beets, you probably don't need to peel them. They're tough to peel, and the dirt comes off when they're boiled anyways.
Reply
Reply
Yum!
Reply
Leave a comment