I am one of those people that actually like beets and I’d only ever had the canned variety on salads. So I finally got around to buying fresh beets. I poured a little olive oil and salt on it and wrapped in foil and tossed in the toaster oven for about 40 minutes and it was perfectly tender. It peeled easily and I cut it up and ate it with a dollop of sour cream (I figured since you put it on Borscht it would be good on beets).
It was delicious and I would be perfectly happy just eating them that way but I wondered if you all had some interesting recipes for them.
Also, I want to try golden beets but my store didn’t have any, are they pretty much the same flavor-wise?
I was reading up on cooking the beet greens and it seems just sauteing and adding some garlic and bacon is the way to go there but if you have any recipes for the greens as well I’d like to see them.
Beet greens - the sauteeing with bacon thing is great. I like to chop them and then put them in soups and casseroles.
One I made the other night -
chop 3 roasted beets
peel and dice a large sweet potato, toss with olive oil and salt and roast at 350 for 30 minutes
mix with 2 cup cooked penne or ziti
mix in 1 cup shredded mozzarella cheese and the chopped beet greens
I rarely eat beets, but I happened to order a beet salad today at an office holiday luncheon. Red & golden beets, arugula, walnuts, and shaved parmesan with some kind of light dressing. It was yum.
Yes to all the above - golden beets are milder, all beets are excellent roasted, beet greens are very tasty.
It’s been a couple of years since I made this salad but it was a favourite for a while. I can’t recall exact ingredients (I think I found it on allrecipes.com) but it was boiled beets, chopped up, feta cheese crumbled, walnuts and balsalmic vinaigrette, basically. Embellish with things like finely chopped greens, orange or tangerine slices, sauteed carrots, sliced red onion.
My favorite activity after a good beeting: trying to make my urine as purple! We have portmanteaued it as “pinkle” as in “I just pinkled” (pink + tinkle). Just remember that sometimes it takes a day or two to go through your system and don’t be too surprised!
All of the cheese selections above are excellent with sliced roasted beet salad. My own fave is roquefort, crumbled onto sliced beets, and then the entire salad dressed with olive oil, wine vinegar and cracked pepper. A scattering of some sort small greens, like curly endive or baby arugula, and it’s heavenly.
Somehow I escaped my childhood without ever even tasting a beet. One day, a few years ago, I bought some beets at the farmer’s market on a whim and discovered that I absolutely love beets. Turned the Hallkids onto them as well. Now we’re a beet lovin’ family.
My all time favorite way is to slice cooked beets into a green salad with goat cheese and walnuts, topped with a bit of balsamic vinegarette. Major yum.