# Beet recipes? **URL:** \ **Category:** Cafe Society\ **Created:** [November 27, 2005, 5:07pm UTC](https://boards.straightdope.com/t/beet-recipes/332937 "2005-11-27T17:07:28Z")\ **Posts on this page:** 14\ **Page:** 1
**Author:** ![cowgirl](https://avatars.discourse-cdn.com/v4/letter/c/8c91f0/32.png) [@cowgirl](https://boards.straightdope.com/u/cowgirl)\ **Post date:** [November 27, 2005, 5:07pm UTC](https://boards.straightdope.com/t/beet-recipes/332937/1 "2005-11-27T17:07:28Z")
I got some nice beets (a.k.a. beetroot) in my organic food box. They look tasty. What shall I do with them? ---
**Author:** ![Martha\_Medea](https://avatars.discourse-cdn.com/v4/letter/m/43a26b/32.png) [@Martha\_Medea](https://boards.straightdope.com/u/Martha_Medea)\ **Post date:** [November 27, 2005, 6:29pm UTC](https://boards.straightdope.com/t/beet-recipes/332937/2 "2005-11-27T18:29:35Z")
> [@cowgirl](#): > > I got some nice beets (a.k.a. beetroot) in my organic food box. They look tasty. > > What shall I do with them? It’s not summer where you are, is it? Here’s [my favourite beetroot recipe](http://www.channel4.com/life/microsites/N/nigella/forever3.shtml) , anyway. ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [November 27, 2005, 7:28pm UTC](https://boards.straightdope.com/t/beet-recipes/332937/3 "2005-11-27T19:28:48Z")
When I’ve got beats I put them in a tray with some potatoes and carrots and whatever roots I can find, olive oil, spices, a dash of worchester sauce, sprigs of rosemary covering the whole thing and roast it. ---
**Author:** ![lorene](https://avatars.discourse-cdn.com/v4/letter/l/65b543/32.png) [@lorene](https://boards.straightdope.com/u/lorene)\ **Post date:** [November 27, 2005, 8:57pm UTC](https://boards.straightdope.com/t/beet-recipes/332937/4 "2005-11-27T20:57:14Z")
I made [this](http://www.epicurious.com/recipes/recipe_views/views/104269) for a brunch today. Nice and fresh and light after lots of Thanksgiving eating. ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [November 27, 2005, 9:40pm UTC](https://boards.straightdope.com/t/beet-recipes/332937/5 "2005-11-27T21:40:35Z")
Roasted beets is yumby. Also, beet pancakes. Grate your beets, toss with a littel flour–in the 1 or 2 tablespoon range; just enough to dust–and fry in butter. Low-ish flame, to cook through. Purty, and good to eat. Just a little salt and pepper. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [November 27, 2005, 10:42pm UTC](https://boards.straightdope.com/t/beet-recipes/332937/6 "2005-11-27T22:42:58Z")
The classic beet recipe, posted previously here on the SDMB, from my roomie in Leningrad (though I also like beets in a nice balsamic vinaigrette, or shredded and mixed with horseradish, if you want something simpler): Irina Marchenko’s Fabulous Everything-but-the-Kitchen-Sink Ukrainian Borsch (NOTE: Like all good East European home cooking, but especially like all late Soviet-era perestroika cooking, specific ingredients and proportions are highly approximate, as they frequently depend on what is available. The first time Irina set out to show me this recipe, she and I spent all goddamned day running all over Leningrad and standing in zillions of lines, only to discover that there was nary a can of tomato sauce, or indeed any tomato product at all, to be found anywhere in northern Russia unless one had the foresight to grow and can one’s own tomatoes the previous summer at one’s dacha garden plot. Finally, we gave up, and with her sad puppy-dog eyes she convinced me to go buy some at the hard currency store.) Anyway: 4 qts. water 2-3 lbs. meat (preferably beef, ideally a couple of nice meaty shank bones, but if all you have is pork, then by all means use it) 2-3 medium cooked beets, diced (I usually bake them in the oven in tinfoil first while the beef is simmering, then peel and dice them, adding them almost at the end since they’re already cooked) 2 carrots, peeled and sliced 2-3 potatoes, peeled 2 onions, diced 3 whole peeled cloves garlic, or more, to taste 2 bay leaves ½ small head shredded cabbage 1 15-oz. can tomato sauce 1 bunch finely chopped fresh dill Salt, freshly ground black pepper, and vinegar to taste Simmer meat in water until almost tender with bay leaf. Add garlic onions, carrots, and potatoes. Simmer until almost tender, then add tomato sauce, beets, cabbage, and black pepper. Just before serving, add salt, dill, and adjust level of vinegar to achieve pleasant sweet/sour balance. Serve with a large blob of sour cream in the middle of each bowl (none of this nonfat garbage! My mom always tries to cut calories by using yogurt instead of sour ream, but this is just wrong.), and additional chopped dill as garnish, if desired. Variations: some people also like their borsch with a few dried mushrooms cooked in it, or even kidney beans. I have no opinion on the kidney beans, but mushrooms are indeed an authentically Ukrainian variation. Never try to separate a Slav from his mushrooms! Also, some people like to use sour salt (powdered citric acid) instead of vinegar, but this is modern cheating. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 27, 2005, 10:58pm UTC](https://boards.straightdope.com/t/beet-recipes/332937/7 "2005-11-27T22:58:12Z")
> [@even sven](#): > > When I’ve got beats I put them in a tray with some potatoes and carrots and whatever roots I can find, olive oil, spices, a dash of worchester sauce, sprigs of rosemary covering the whole thing and roast it. This is similar to my recipe, except at the end I throw the whole thing in the trash. ---
**Author:** ![cowgirl](https://avatars.discourse-cdn.com/v4/letter/c/8c91f0/32.png) [@cowgirl](https://boards.straightdope.com/u/cowgirl)\ **Post date:** [November 27, 2005, 11:05pm UTC](https://boards.straightdope.com/t/beet-recipes/332937/8 "2005-11-27T23:05:47Z")
mmm … thanks for the tips! I should have remembered: when in doubt, roast. I got a similar answer when I asked about cauliflower last year, and it’s the only way I’ve ever enjoyed brussels sprouts. The other, more ambitious ones look good too. Good thing I’ve got so many beets! I will give the borscht a go in homage to my Mennonite roots, but will try a vegetarian version (which may offend said Mennonite roots!). **Chefguy** , is there anything you could do with a nice fresh bag of organic beets that would inspire you to eat it? ---
**Author:** ![Antonius\_Block](https://avatars.discourse-cdn.com/v4/letter/a/51bf81/32.png) [@Antonius\_Block](https://boards.straightdope.com/u/Antonius_Block)\ **Post date:** [November 27, 2005, 11:54pm UTC](https://boards.straightdope.com/t/beet-recipes/332937/9 "2005-11-27T23:54:26Z")
> [@cowgirl](#): > > What shall I do with them? If they’re really fresh and tasty, just slice and dice one and throw it on a salad. Mmm, crunchy raw beets. Or, pretend you’re Australian and put a slice on your next hamburger. ---
**Author:** ![blackhobyah](https://avatars.discourse-cdn.com/v4/letter/b/41988e/32.png) [@blackhobyah](https://boards.straightdope.com/u/blackhobyah)\ **Post date:** [November 28, 2005, 3:09am UTC](https://boards.straightdope.com/t/beet-recipes/332937/10 "2005-11-28T03:09:40Z")
> [@cowgirl](#): > > I got some nice beets (a.k.a. beetroot) in my organic food box. They look tasty. > > What shall I do with them? Make dip. Roast your beets until the skin blackens. Peel the skin off and put the beets into a food processor with as much garlic as you can handle, a good slug of tahini, some yoghurt, olive oil, lemon juice, salt and black pepper. You can toast some cumin seeds and add to it as well. Give the mixture a whirl until it’s smooth, taste, adjust flavours as necessary and enjoy. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 28, 2005, 3:20am UTC](https://boards.straightdope.com/t/beet-recipes/332937/11 "2005-11-28T03:20:35Z")
> [@cowgirl](#): > > **Chefguy** , is there anything you could do with a nice fresh bag of organic beets that would inspire you to eat it? Only if I could trade it for a pizza. Purple food. . .::shudder:: ---
**Author:** ![Cunctator](https://avatars.discourse-cdn.com/v4/letter/c/43a26b/32.png) [@Cunctator](https://boards.straightdope.com/u/Cunctator)\ **Post date:** [November 28, 2005, 3:26am UTC](https://boards.straightdope.com/t/beet-recipes/332937/12 "2005-11-28T03:26:29Z")
This recipe for beetroot hummus is rather scrumptious: _Beetroot Hummus_ Ingredients 2 beetroot (360g), trimmed and washed 400g can of chickpeas, rinsed and drained a quarter of a cup of tahini\* a third of a cup of lemon juice 1 clove of garlic, crushed sea salt and cracked black pepper two and a half tablespoons of olive oil Place beetroot in a saucepan of boiling water and simmer for 45 minutes or until very tender. Drain and allow to cool slightly. Slip off the skins, rinse and chop. Place beetroot in the bowl of a food processor and process until roughly chopped. Add chickpeas, tahini, lemon juice, garlic, salt and pepper and process until smooth. With the motor running, gradually pour in olive oil, processing until smooth. Serve with Turkish bread. Makes approximately two and two third cups - Tahini is a paste made from ground sesame seeds. It is available from supermarkets and health food stores. Use the light-coloured hulled variety, as it has a milder flavour. ---
**Author:** ![Glassy](https://avatars.discourse-cdn.com/v4/letter/g/ea666f/32.png) [@Glassy](https://boards.straightdope.com/u/Glassy)\ **Post date:** [November 28, 2005, 3:29am UTC](https://boards.straightdope.com/t/beet-recipes/332937/13 "2005-11-28T03:29:25Z")
> [@cowgirl](#): > > is there anything you could do with a nice fresh bag of organic beets that would inspire you to eat it? My mother, who is in all other respects an intelligent and compassionate woman, used to boil them, chop them, and then mix them with sour cream. The sour cream would turn a terrifying Pepto-Bismol pink color. And then she attempted to compel my sister and I to \*eat \* this. The sourness of the sour cream mixed with that weird earthy tanginess of the beets was, bar none, the most disgusting thing I have ever tasted in my life. I will never allow another beet or beet-containing dish to pass my lips. Gross. Ugh. Are you sure you don’t want to just save yourself from the horror and throw them away? ---
**Author:** ![Cunctator](https://avatars.discourse-cdn.com/v4/letter/c/43a26b/32.png) [@Cunctator](https://boards.straightdope.com/u/Cunctator)\ **Post date:** [November 28, 2005, 3:29am UTC](https://boards.straightdope.com/t/beet-recipes/332937/14 "2005-11-28T03:29:36Z")
I realise now that my recipe is basically the same as **blackhobyah’s**. Two great minds, thinking alike!