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.
'beets' on Serious Eats
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.
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.
This brightly colored juice is a sweet combination of beets, carrots, apples, clementines, and ginger.
Roasted beets tossed with a maple-balsamic glaze are perfect for snacking or tossing over salads.
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.
Roasted beets pair beautifully with citrus, feta and walnuts in this refreshing winter salad.
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.
Simply roasted beets in a honey-sweetened vinaigrette with pinenuts, goat cheese, boiled eggs, and marcona almonds.
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.
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.
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.
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...
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...
This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette.
[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....
Sweet roasted beets, crunchy walnuts, and bright baby spinach make a simple but well balanced salad.
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.
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.
This recipe for Beet Salad with Anchovies from The Art of Eating Cookbook comes from a book of traditional Provençal dishes, and is one that's certainly stood the test of time. Sweetly roasted beets with pungent bits of anchovy dressed with a bright vinaigrette, this is a dish that's simple to prepare but complex and truly delicious on the plate.