Do you have a favorite beet recipe?
I've been wanting to try beets for a while, so I finally bought some golden beets at the grocery store. However, I've never cooked beets, and the only way I've ever had them was pickled (and I thought they were nasty). Any tips or suggestions?
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.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
20 Comments:
Roasted with a little salt and pepper is the best.
kplays at 1:21PM on 03/21/08
I second the roasting. Roast before you peel, and then the peeling will be easy. I would slice them and make a salad with mixed greens, goat or feta cheese, sliced shallot or red onion, and your favorite vinaigrette.
LiveToEat at 2:05PM on 03/21/08
I agree with kplays and LiveToEat....roasting is the best way. Just remember to wear gloves while peeling, or peel under cold water...otherwise you'll end up with a nice pink glow to your hands.
mepolo at 2:19PM on 03/21/08
Golden beets are great. I second the aforementioned salad, but I would some orange sections in there, too. Citrus + beet = yum.
charm city cupcake at 2:19PM on 03/21/08
What they said! :-) The ONLY way I like beets is roasted. Fwiw, I do peel and cut them beforehand, though...wearing a plastic glove on my left hand, which holds the beet--and I use a carrot peeler to do the job. Then I can cut 'em up and put them right on a sheet pan--with olive oil, K salt, and lots of pepper. I often roast a couple of bunches at one time and then add them in to omelets, fritattas, or salads throughout the week. Enjoy!
Curlz at 3:09PM on 03/21/08
There's a Claudia Roden recipe from Arabesque for a beet salad that's really lovely. Sliced golden and regular beets (pretty!) - roasted preferably or boiled - with strained/Greek yogurt with garlic, lemon juice, olive oil, mint or parsley, salt. When you let it all sit for a bit, the flavors all meld together and I could have plates upon plates of this.
lethargarian at 3:34PM on 03/21/08
They're also good shredded raw and then dressed with a lemon-dijon vinaigrette, mustard seeds and tons of fresh dill. That's a recipe of Nigella's from Forever Summer that I make when I don't feel like roasting them for time considerations.
Otabenga at 4:38PM on 03/21/08
Roasted with salt, pepper and olive oil.
http://nujoikitchendiary.blogspot.com/
NuJoi at 5:54PM on 03/21/08
Thanks for the roasting/salad ideas. Since I have everything to make the salad (citrus included), the salad (with beets roasted with olive oil, salt and pepper) will be part of dinner tonight. Thanks, everyone.
beth1 at 7:04PM on 03/21/08
I didn't like them until I had them roasted with sauteed bacon & onions added in. A bit of salt & pepper also.
joanpieroni2 at 9:12PM on 03/21/08
Quick beet update: I made the beet salad. I roasted the beets (as you all recommended), and made a citrus viniagrette (with lemon and orange). The salad consisted of romaine, cucumber, red onion, cherry tomatoes, goat cheese, hazlenuts, beets, and the citrus dressing. My husband even liked it (and all he had to say about beets prior to this was "eeww). Thank you all for your help.
beth1 at 10:50PM on 03/21/08
Here's a delicious-looking recipe from Chocolate and Zucchini for a grated carrot and beet salad-- http://chocolateandzucchini.com/archives/2008/03/grated_carrots_and_beets.php#more
Christina at 11:41PM on 03/21/08
I love borscht!! It is by far my favorite beet recipe. There are tons of recipes out there, some with meat and some without. I recommend finding one that uses fresh beets and tons of fresh dill. Since writing this recipe, I have changed my feelings about how to prep the beets (grate them!), and you can use way more fresh dill and a bit more red wine vinegar than I've listed here - but it could be a start.
Also I made the beet and cheddar risotto from Food and Wine for the first time yesterday, and it was quite good. You could sub any other dark leafy for the beet greens if your greengrocer doesn't leave them attached.
producestories at 8:40AM on 03/22/08
The Good Times Silver Palate Cookbook has an excellent borscht recipe - it is a bigger project, but the results are so worth it. I always get raves and even though my husband won't eat it (he hates beets, of course), all my friends are happy that it just leaves more for them! I have even been asked to make it for a party of 20 or so - and that was a whole lot of beefy, hot borscht, let me tell you! I didn't like beets really until I was in my 30's - so I encourage people to try them again, even if in the past it was a no go. They're incredibly good for you.
Tobey at 8:48AM on 03/22/08
Tangy Roasted Beet Salad. This is a great salad that combines roasted beets with a dressing of lemon juice, cumin and paprika. You can serve it warm or room temperature. I'm actually making this as one of my sides for Easter tomorrow!
Amandarama at 10:18AM on 03/22/08
Roasted beets, goat cheese, carmelized onions, quinoa, vinagrette- Yum!
eatmyfood at 5:13PM on 03/25/08
While I was researching beet recipes for a blog post, I found an amazing baked beet with apple-horseradish sauce recipe on What's for Lunch, Honey that I highly recommend!
PriyankaCooks at 1:34PM on 04/30/08
Peel beets by covering and roasting until soft. Allow to cool a bit, cut off the rough end (where the greens were) and pinch the beet toward the tapered end with your fingertips, and the skin slides off. No sweat. Pinkness on your hands (a badge of honor) disappears after a few washings.
pauly at 4:55PM on 04/21/09
I fifth or sixth or whatever number (BEET-S ME!) it is on roasting them. When roasted, beets give off these natural and delicous sugars that make you want to scream with delight! (I do anyway ahaha)
I had only ever had them pickled or in borscht for the longest time
...mind-you I like them that way too!
Something about their earthy flavour that I sort-of crave sometimes so I decided to try them in a salad. I was pleasantly surprised to find out that they go amazingly with citrus (as charm city says) especially oranges. Also taste phenomenal with fresh fennel.
:D
hungrychristel at 5:20PM on 04/21/09
Thanks PriyankaCooks I want to try that!
hungrychristel at 5:39PM on 04/21/09