A couple of years ago, my wife and I discovered how much we like beets. I REALLY like them simply boiled, served hot or cold, sliced or cubed. My wife wishes to find some recipe combining them with some other ingredients.
Wondered if any of you might have any suggestions.
(And if you aren’t regularly eating beets, I suggest you may wish to give them a try!)
Try grilling them. Cut 'em up into 1 1/2" or so chunks, toss with some olive oil, salt, and pepper and throw them on the grill. Bonus points if you can find the multi-colored ones.
We like them sliced or cubed and roasted in a mix of potatoes, beets, parsnips, onions, carrots, turnips, etc.
Cold beets pickled in a salad.
I’ve been meaning to have a slice of beet on a burger (an Australian thing?).
My wife’s family has a story about some legendary recipe for something they call “Marvelous Magenta Pasta” but nobody remembers how to make it, so we kind of just make it up on the spot every time. The consistent elements are always just cubed beets and fettuccine pasta, usually cooked in a pan stir-fry style. We add olive oil, feta, and some other vegetables like olives, tomatoes, onions, garlic.
“We got beets!”
Try leaving the skins on and cooking as you would a baked potato – I think it takes longer – then eat exactly as you would a baked potato. (Probably don’t eat the skin.)
Beets plus a bleu-style cheese (e.g. gorgonzola) = excellent flavor combo. Toss cubed beets with supremed mandarin segments, crumbled bleu cheese, a bit of olive oil, and something crunchy (like slivered almonds) for a very nice salad.
I love beets any which way, but here is a warning. Remember you ate beets after you eat them.
I had a beet smoothie once, and forgot about it. Went to the bathroom later. Almost ran screaming to the emergency room until I remembered the smoothie I had.
Are those plain beets or pickled beets? … I have a huge jar of pickled beets I’m wondering what to do with, other than just picking away at them or serving alongside sandwiches.
I wonder if it was inspired by Laurie Colwin’s beets with pasta. Laurie Colwin's Beets w/ Angel Hair
This is my favorite. So yummy.
Thx for all of the suggestions.
I’m not a terribly adventurous eater. I like the taste of plain beets so much, I’m a tad hesitant to combine them with other tastes
Do you peel them first?.
Don’t need to, but I prefer to. Sometimes after grilling I’ll toss with some more olive oil and some balsamic.
The greens are edible and tasty!
Plain. I wrap em in foil, roast em for an hour, let em cool for a while, then unwrap and rub the skin off with a paper towel. Then proceed as directed.
If you blend together cooked beet, tahini, roasted garlic, a bit of oil and either lemon or lime juice you get a vibrant tasty salad dressing. If you want it creamy you just add a little cream, yoghurt or a bit of mayo.
And, as an Aussie, I have to assert that no burger is complete without a slice or two of beetroot.
Borscht is the obvious choice here.
My favorite beet recipe, though, is a beet version of rösti (a kind of hash brown pancake).
That’s the recipe I use. I have no idea why it’s only 4/5 ratings, because that’s one of my very favorite beet dishes. The first few reviews I read are raves, too.
Waiting to see if, and how, this becomes a misread title.
I don’t always eat beets, but when I do I get them from Shrute Farms.
Sliced beets.
Sliced onions.
Put them in a jar of vinegar.
Let them soak for a couple of days.;
My first night in Australia in '84 (I was stationed at Woomera, I had a cheeseburger with “The Lot,” which I was told was same as ordering it with everything. Well, it came with pickled beets, fried egg, and fried mushrooms and God knows what elsde. Was a tad messy but was delicious.
Puked an hour later 