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Entries tagged with 'beets'

Beet Green and Radish Green Pesto Pasta with Roasted Beets and Radishes

Serious Eats Lauren Rothman 3 comments

Many people cook with beet greens, incorporating them into soups and stews, but radish greens, which have a soft texture and peppery bite, are totally underutilized. Ground with olive oil, walnuts, and garlic, the greens are bolder and spicier than your average basil pesto, but just as versatile. More

Beet and Potato Hash

Serious Eats Sydney Oland 2 comments

Small, sweet beets are plentiful in CSAs and farmers markets this time of year And while roasted beets are delicious, sometimes you just don't have time to heat up your oven. This hash is quick to prepare and makes a colorful, earthy brunch. More

Baby Beet Tarte Tatin from 'River Cottage Veg'

Serious Eats Kate Williams 1 comment

This savory tarte tatin is the first recipe I bookmarked when I got my copy of River Cottage Veg and the dish I most anticipated cooking and eating. Hugh Fearnley-Whittingstall's take on the French dessert is the perfect example of the wonders of vegetable cookery. Beets—the candy of the vegetable world—are excellent in the role of apples in this tart. Paired with buttery puff pastry and pungent shallot-parsley vinaigrette, they are sweet and savory all at once. Each bite is a treat. More

Power Potion

Serious Eats Carolyn Cope 1 comment

This brightly colored juice is a sweet combination of beets, carrots, apples, clementines, and ginger. More

Roasted Beets with Balsamic Glaze

Serious Eats Jennifer Segal Post a comment

Roasted beets tossed with a maple-balsamic glaze are perfect for snacking or tossing over salads. More

Rouge Tomate's Red Tornado

Serious Eats Jaclyn Einis 2 comments

Even if you're not so big on beets, chances are you'll be pleasantly surprised by Rouge Tomate's Red Tornado, a delicious mix of pomegranate, citrus, and beet juice. More

DIY Black Tahini and Beet Hummus

Serious Eats Molly Sheridan Post a comment

Black tahini offers a sweeter, nuttier flavor than tahini made with white sesame seeds. With such black gold at my finger tips, I decided to add it to a hummus that could stand up to it, pigment-wise. The color alone is sure to turn a few heads at your next gathering. More

Roasted Beets with Citrus, Feta and Walnuts

Serious Eats Jennifer Segal Post a comment

Roasted beets pair beautifully with citrus, feta and walnuts in this refreshing winter salad. More

Year of the Dragon Punch

Serious Eats Melody Fury Post a comment

Missy Valentine's Year of the Dragon punch is an highly herbal and floral mainstay on the menu at Elizabeth St. Café in Austin. Fresno peppers and ginger beer add a zingy spice. The ruby red color is derived from a beet infused sake. More

Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette

Serious Eats J. Kenji López-Alt 5 comments

Simply roasted beets in a honey-sweetened vinaigrette with pinenuts, goat cheese, boiled eggs, and marcona almonds. More

Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche

Serious Eats Kerry Saretsky 2 comments

This simple, hearty, healthy, and delicious soup is made from roasted beets, sweet leeks, woodsy thyme, vegetable broth, and a squirt of lemon. Thick, hot, and autumnal, it's best topped with a creamy dollop of crème fraîche. More

Beet Foogath (Beet Coconut Stir-fry)

Serious Eats Denise D'silva Sankhe 3 comments

This gorgeous, bright red stir-fry is a wonderful way to savor the flavor of the beet. It's mildly spiced and the coconut adds a lovely textural contrast. More

Jeanne Thiel Kelley's Farfalle with Golden Beets and Pine Nuts

Serious Eats Blake Royer Post a comment

It took me a long time to get over my childhood memory of canned beets (I'd guess that lots of people avoid them altogether for years, like I did). But when beets are simply cooked and especially when they're in season, the earthy sweetness is subtle and delicious. Here, they're paired with farfalle, parmesan, and pine nuts for a simple summer supper. More

Lamb, Beet, and Cracked Wheat Meatballs with Cucumber Yogurt Sauce

Serious Eats Blake Royer 3 comments

Adapted from Tender. [Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer. Every recipe we... More

Red Beet Eggs

Serious Eats Marisa McClellan 1 comment

Pickled eggs are bright in both color and flavor. Pickling firms the whites of the hard boiled egg, transforming them into something tangy and substantial. The finished eggs are good eaten on their own, or chopped into a vibrantly colored... More

Serious Salads: Roasted Beet Salad with Goat Cheese, Walnuts and Honey Dijon Vinaigrette

Serious Eats Jennifer Segal 2 comments

This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette. More

Roasted Beet Salad with Olives and Oranges

Serious Eats Blake Royer Post a comment

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer. Adapted from Plenty.... More

Spinach Salad with Beets and Walnuts

Serious Eats Carrie Vasios Mullins Post a comment

Sweet roasted beets, crunchy walnuts, and bright baby spinach make a simple but well balanced salad. More

Bi-Rite Market's Roasted Beet Salad
 with Pickled Onions and Feta

Serious Eats Caroline Russock 1 comment

The flavors in this beet salad are bigger, bolder, and infinitely more exciting than the average beet and goat cheese combo. Tart, crunchy pickled red onions and salty feta are tossed with steamed beets, a honey dijon vinaigrette, and parsley. More

Beet and Citrus Salad with Pine Nut Vinaigrette

Serious Eats J. Kenji López-Alt 3 comments

Sweet as candy, rich and earthy, with a great sorta-soft-sorta-crisp texture, fresh beets are one of my favorite vegetables to work with. More

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