In Season: Beets, and What to Do with Them
Most of us are familiar with the most common purple-red beets, yet I've seen their earthy flavor and pink juices intimidate even the fiercest of cooks. In season through autumn and found in a variety of colors, beets can be eaten raw or cooked. However, their buttery texture and sweetness shine through when roasted in foil with olive oil, salt, and pepper in a 400 degree oven for 45 minutes--a simple recipe for those cool and breezy days that are soon approaching. Be gentle with their flesh and store them in a cool place, and slice them up for a perfect side or even a shining star in a salad, soup, or on a burger. Here are some other interesting combinations (ever had beet ice cream?) and classic dishes:
- Roasted Beet Bruschetta [SE]
- Beet Soup with Feta [SE]
- Flounder with Beets and Sugar Snap Peas [SE]
- Beet Ravioli with Poppy Seed Butter [Epicurious]
- Seared Salmon with Beet Risotto [Food Network]
- Grated Carrots and Beets [Chocolate & Zucchini]
- Thomas Keller's Red Beet Ice Cream [White on Rice]
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
2 Comments:
I made a great cold beet salad with cooked sliced beets, fresh orange segments, good quality crumbled blue cheese and watercress. The dressing was EVOO, fresh orange juice, salt & pepper.
joanpieroni2 at 10:19PM on 09/13/08
Where was the post when I was contemplating radish recipes? :) I'm sure they could easily be modified next time for such a purpose.
swaaaan at 8:05PM on 09/15/08