List all recipes for: Beets
Baby Beet Greens and Their Roots
Wash greens thoroughly, making sure to clean clinging garden soil from the roots. Drain briefly and lay on a cutting board with all the roots aligned. Cut greens in half or thirds, whichever you desire. Warm 2 tablespoons olive oil and 1 minced garlic clove in a skillet for 2 minutes. Add roots and stir until coated with oil, cover with a lid and turn the heat to medium low for 3-4 minutes until the largest root is tender. Turn the heat to medium high, add the rest of the greens and saute until barely wilted. Turn the heat off, sprinkle with salt, pepper and 2 tablespoons balsamic vinegar. Garnish with sliced scallions if you wish.
Baby Beets
The skin on baby beets is so thin there is no need to peel them. Cut the tops off about ½ inch above the beet. Wash all well. Trim the root end if you want to, otherwise leave it on. If the beets are very small, leave them whole, otherwise cut them in half or quarters. Put the beets in a wide pan with a lid, along with about ½ cup of water. Bring to a boil, lower the heat and simmer until barely tender, about 15 minutes. Once they are done, add the greens and sauté until the greens are wilted and the water has evaporated. Add a little olive oil and season with salt and pepper. Remove from heat, plate and sprinkle with a little balsamic vinegar
Beet Consommé
Peel and rinse beets and cut them into matchsticks…make them small for this recipe. Bring 4 cups good chicken or beef stock (flavorful with good seasoning) to a boil, add the beets and bring back to a boil. Turn off the heat, adjust seasonings and serve! You can add shredded chicken or beef and/or a little pasta if you want a heartier soup.
Beet Risotto with Greens, Goats Cheese and Walnuts
2 teaspoons olive oil
1 cup chopped onion
1 cup Arborio rice
1 tablespoon minced fresh ginger
2 teaspoons finely chopped fresh rosemary
½ cup dry white wine
3 cups finely chopped peeled beets
½ cup water
¼ teaspoon salt
12 oz can vegetable or chicken broth
6 cups finely sliced Swiss chard
½ cup crumbled goats cheese
¼ cup chopped walnuts, toasted
Heat oil in a Dutch oven over medium high heat. Add onion, sauté 3 minutes. Add rice, ginger and rosemary, sauté 1 minute. Add wine, cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add beets, water, salt and broth, bring to a boil. Cover, reduce heat and simmer 20 minutes or until beets are tender, stirring occasionally.
Stir in chard, cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.
Beet Salad with Yogurt Dressing
Serves 4
1 pound beets
3 tablespoons olive oil, divided
Salt and pepper to taste
1/2 cup organic, whole milk yogurt
2 teaspoons sherry vinegar
2 tablespoons fresh tarragon
10 ounces lettuce or mixed greens
1/2 cup walnuts, chopped and toasted
Preheat oven to 375 degrees. Place beets on a square of foil, drizzle with oil, loosely wrap and place on a rimmed baking sheet and bake until they are tender, begin checking at 30 minutes but it may take an hour, depending on the size of the beet. When they are cool enough to handle, slip the skins off and cut into wedges or cubes, depending on the size of the beet. Whisk together the yogurt, vinegar, remaining 2 tablespoons oil and the tarragon, season with salt and pepper. Divide the greens among the plates and top with beets, drizzle with the dressing and sprinkle with walnuts.
Beet/Potato Mash
Serves 4
This may be a new way to serve beets, try it and you'll agree that its lovely
1 pound baby beets, tops removed
1 tablespoon olive oil
1 pound Yukon Gold potatoes
2 tablespoons butter, room temperature
1/4 cup heavy cream
1 teaspoon dried thyme leaves
Salt and pepper to taste
Preheat oven to 375 degrees. Place beets on a square of foil, drizzle with oil, loosely wrap and place on a rimmed baking sheet and bake until they are tender, begin checking at 30 minutes but it may take an hour, depending on the size of the beet. When they are cool enough to handle, slip the skins off and roughly chop. Meanwhile, place the potatoes in a saucepan with 1 inch water, bring to a boil, cover and lower heat to maintain a steady simmer. Cook until done, about 20 minutes. Drain the potatoes and return to the heat to dry a bit. Add the beets and mash together using a potato masher. Add the butter, cream, thyme and season with salt and pepper. Stir and heat until hot through. Serve hot.
Beet Salad with Yogurt Dressing
Serves 4
1 pound beets
3 tablespoons olive oil, divided
Salt and pepper to taste
1/2 cup organic, whole milk yogurt
2 teaspoons sherry vinegar
2 tablespoons fresh tarragon
10 ounces lettuce or mixed greens
1/2 cup walnuts, chopped and toasted
Preheat oven to 375 degrees. Place beets on a square of foil, drizzle with oil, loosely wrap and place on a rimmed baking sheet and bake until they are tender, begin checking at 30 minutes but it may take an hour, depending on the size of the beet. When they are cool enough to handle, slip the skins off and cut into wedges or cubes, depending on the size of the beet. Whisk together the yogurt, vinegar, remaining 2 tablespoons oil and the tarragon, season with salt and pepper. Divide the greens among the plates and top with beets, drizzle with the dressing and sprinkle with walnuts.
Borscht
A different and very delicious take on borscht. Note that you cook this soup in two seperate pots.
6 quarts of water
2 medium beets, cut into 6 pieces
10 potatoes, 6 cut in half, 4 cubed
3 cans (28 oz) tomatoes
½ cup butter
1 small bunch celery
2 medium onions, diced
3 cloves garlic, finely minced
1 small head cabbage, finely minced
4 cups diced carrots
1 small head cauliflower, diced
1 ½ cups whipping cream
½ cup fresh dill, finely chopped
salt and pepper to taste
Put water, beets, halved potatoes and half of the tomatoes in a large pot and bring to a boil. Melt butter in a large pot and add celery, onions, and garlic. Cook over medium heat until softened but not browned. Add remaining tomatoes and half the cabbage. Cook stirring often until cabbage is done and tomatoes are reduced and thick. When potatoes in the pot are cooked remove them and the beets. Discard the beets, mash the potatoes with the cream. Add the mashed potatoes to the cooked cabbage mixture and stir over low heat. When you remove the large potatoes, add the carrots, diced potatoes and the rest of the cabbage. Cook for about 10 minutes then add the cauliflower. When all the vegetables are tender, mix the two pots together, add more cream to taste and bring to a simmer. Add salt and pepper to taste, ladel into bowls and garnish with dill.
Chioggia Beet and Carrot Slaw
Even easier, thinly slice the beets and use the yummy dressing as a dip.
1/4 cup plain Greek-style yogurt
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
1 pound Chioggia beets, peeled, and julienned
1 medium carrot, peeled and julienned
Salt and pepper to taste
Whisk yogurt, orange zest and the juices and dill in a medium bowl. Add the beet and carrot and toss to combine. Season to taste with salt and pepper.
Chocolate Beet Brownies
These brownies are rich, chewy and secretly nutritious!
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked beets, drained and mashed;
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
Double Ginger Roasted Beet Salad
You can turn this salad into a main dish by tossing in some diced, cooked chicken or brown rice.
1 pound beets
2 tablespoons finely chopped crystallized ginger
1/3 cup thinly sliced scallion greens
2 tablespoons sherry vinegar
1 tablespoon walnut or olive oil
2 teaspoons grated fresh ginger
3/4 teaspoon salt
½ cup toasted walnuts
Preheat the oven to 400 degrees.
Trim off the root end of the beets and scrub them. Wrap the beets in 2 or 3 packages of foil and set them on a baking tray. Roast until easily pierced with a skewer, about 1 1/4 hours. Peel as soon as they are cool enough to handle. Dice the beets into bite-sized pieces. Add crystallized ginger and scallion greens.
In a small jar or bowl, combine the vinegar, oil, grated ginger, and salt. Blend well. Pour the dressing over the beets and toss well. Let rest for 30 minutes before serving. Top with toasted walnuts.
Fresh Beets in Lime Butter
1 ½ pounds fresh beets, trimmed, peeled and quartered
3 tablespoons butter, softened
½ teaspoon freshly grated lime peel
1 ½ tablespoons freshly squeezed lime juice
Salt and pepper
¼ cup sliced tops of green onion
Grate the beets using a box grater or a food processor. In a heavy saucepan melt 2 tablespoons butter over medium high heat. Add beets and lime peel and stir frequently 4 to 5 minutes or until beets are tender crisp. Reduce heat to medium low. Stir in the remaining butter, lime juice and salt and pepper. Remove from heat and stir in the green onion.
Golden Beet and Buttermilk Soup
This is also tasty (and beautiful) made with red beets
1 pound golden beets (3 medium), greens removed
2 cloves garlic, sliced
3 cups buttermilk (divided)
1/4 cup chopped fresh chives or 2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon sherry vinegar or white wine vinegar
Salt to taste
Preheat oven to 375 degrees. Place the beets in a baking dish and add water to a depth of 1/4 inch. Cover tightly and bake until a knife pierces them easily, 45 to 55 minutes. When cool enough to handle, peel and quarter the beets. Add to a blender along with the garlic and 1 1/2 cups buttermilk. Puree until smooth. Add the remaining buttermilk, the chives or dill and the vinegar. Puree to mix. Season to taste with salt. Transfer to a covered container and chill well. Once well chilled, taste and adjust seasonings. Serve sprinkled with chives.
Harvard Beets
When Judy, Rob’s sister visited us recently, she made Harvard Beets. It’s the perfect balance of sweet and sour.
2 cups diced cooked beets
Reserve 1/3 cup beet cooking liquid
2 tablespoons sugar
1 tablespoon cornstarch
¼ teaspoon salt
¼ cup vinegar
2 tablespoons butter
In saucepan combine sugar, cornstarch and salt, mix well then stir in beet liquid, vinegar and butter. Cook and stir until mixture thickens. Add beets and heat through.
Marinated Beet Salad
You can use different colored beets in this salad, depending on what you have on hand. Red, Chjoggia, golden all are beautiful either mixed or on their own. Roast them separately so the colors don’t bleed.
Wash the beets well and put them in a baking dish with a little water and sprinkle with salt. Cover tightly and bake the beets at 350 degrees until they can be easily pierced with a sharp knife, 30 to 60 minutes depending on their size. Uncover and cool. Cut off the tops and roots and slip off the skins. Cut the beets into small wedges or ¼ inch dice and sprinkle with 1 teaspoon vinegar (red wine, sherry, white wine) and a little salt. Let stand for a few minutes to allow the beets to absorb the flavor, then toss with 2 teaspoons good olive oil or walnut oil. You can substitute fresh orange juice for some of the vinegar and then toss with some grated orange rind or add chopped fresh herbs such as mint, tarragon or cilantro.
Pickled Eggs and Red Beets
Beets
¼ c brown sugar
½ c cider vinegar
3 whole cloves
1 piece of stick cinnamon
Hard boiled eggs
Cook beets, covered with water until tender, 30-45 minutes depending on size. Drain and cover with cold water until cool enough to handle. Skin and cube into desired size. Heat vinegar, sugar, whole cloves and cinnamon stick until sugar dissolves. Cover beets with liquid. Add more vinegar to cover if needed. Let beets stand in refrigerator for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle in refrigerator for 2 days before using. Eggs turn a lovely red and are very tasty. Eat the beets along with the eggs in a chef’s salad!
Roasted Beet Salad
Serves 4
This is the classic, yet unbeatable combination of beets, goat cheese and toasted walnuts
1 pound beets, tops removed to 1 inch of the root, tail removed
1 shallot, finely minced
2 tablespoons balsamic vinegar
6 tablespoons walnut or olive oil
Salt and pepper to taste
10 ounces watercress, baby spinach or arugula, or a combination
4 ounces soft goat cheese
1 cup walnuts, lightly toasted
Preheat oven to 375 degrees. Wrap the beets in foil, place on a rimmed baking sheet and bake until they are tender, begin checking at 30 minutes but it may take up to an hour, depending on their size. When they are cool enough to handle, slip the skins off and cut them into slices, about 1/8 inch thick. Place in a bowl. Whisk together the shallot, vinegar and oil in a small bowl, add a little salt and pepper and drizzle over the beets. You can let the beets marinate in the vinaigrette for several hours. When ready to serve, divide the greens among the plates, arrange the beets on top, sprinkle evenly with the cheese and the nuts.
Roasted Beet Salad with Blue Cheese
Beets and Blue Cheese is an excellent flavor combination!
1 bunch baby beets, scrubbed well and trimmed, greens reserved and washed well
1/4 cup olive oil
Salt and pepper
4 garlic cloves, thinly sliced
1/2 cup toasted pecans, coarsely chopped
1/4 cup (1 ounce) blue cheese
2 teaspoons white wine vinegar
Preheat oven to 400 degrees. Line a baking sheets with parchment paper. Place beets on the baking sheet in a single layer, drizzle with 2 tablespoons oil. Season with salt and pepper. Roast the beets until they are tender, about 45 minutes. Shake the pan occasionally to redistribute the beets so they cook evenly. Cool until they can be handled, then peel and quarter them. Heat remaining 2 tablespoons oil in a medium sauté pan over medium high heat. Add garlic and cook 1 minute, then add beet greens and cook, tossing, until wilted, about 3 minutes. Transfer greens to a plate to cool a little. Then combine beets, greens (without any liquid which has drained from them), pecans, blue cheese and vinegar. Season with salt and pepper, toss and serve warm.
Roasted Beets #1
Either peel and cube raw beets, or roast them whole, unpeeled. Coat them with olive oil and sprinkle with a little salt and pepper. Roast at 350-375 degrees until tender. Cubed may take 30-45 minutes while whole ones may take longer, depending on size. Test for tenderness with the point of a sharp knife.
Roasted Beets #2
This is my friend Margo’s way of using almost any vegetable that comes her way. When she has an over abundance in the garden, she roasts nearly everything, puts them in the fridge and enjoys them as side dishes and as salads all week long.
I am a firm believer in all things roasted. Especially vegetables. And among the veggies, roasted beets are a family favorite. Roasting takes some of the ‘earthy’ out of the beet and makes it sweet. And, for the busy cook, nothing could be easier. Just a little effort and tasty rewards are yours! Heat the oven to 400 degrees. Cut the ends off the washed beets and peel as you would a potato. Cut the beet into chunks. Try to keep the size uniform for even cooking. A one-inch cube or smaller is a good. Place in a bowl and pour on a couple tablespoons of olive oil. Toss to coat and sprinkle with salt and pepper. Wash and dry some fresh thyme and pull the leaves off the sprig by holding it upside down and pulling along the stem. Toss some of these into the bowl of beets and mix again. Spread the beets on a rimmed cookie sheet so they are evenly distributed and place in oven. Roast, stirring occasionally, until done (easily pierced with a fork) usually 40-60 minutes depending on the size. This same treatment is wonderful on most any veggie. Onions, potatoes, broccoli, celery, the list is endless and the combinations limited only by imagination. I usually roast beets off to the side when doing combinations of vegetables because they stain everything red, then I mix all together just before serving. Keep this idea in your hip pocket because it’s easy to chop up a bunch of veggies, toss them in the oven to roast on a busy weeknight and still have some time to relax and enjoy the rest of your meal preparation .
Roasted Beets with Greens
Trim greens from beets leaving about 1 inch stems intact.
Wash and dry beets and lay on heavy duty aluminum foil. Drizzle well with olive oil, sprinkle with salt and pepper, wrap tightly and roast in a 350 degree oven until fork tender (30 to 45 minutes for small beets). Let cool and peel if needed (new beets will not have much peel). Dice and mix in with the oil and salt and pepper in the foil.
Wash the beet greens, slice into shreds. Thinly slice an onion. Heat olive oil and sauté the onion, then add a clove or two of garlic and sauté another 30 seconds; add the beet greens and sauté until wilted. Serve topped with the diced beets and drizzled with good quality balsamic vinegar.
Roasted Beets with Horseradish Cream
3 pounds beets including the greens
2/3 cup sour cream
3 tablespoons finely grated peeled fresh horseradish
1/3 teaspoon freshly grated lemon zest
2 tablespoons unsalted butter
1 tablespoon minced fresh chives
Cut the greens from the beets, leaving about 1 inch of the stems attached, reserve the greens. Scrub the beets then wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350 degree oven for 1 to 1 ½ hours. Unwrap the beets and test them with the point of a sharp knife to ensure their doneness. When done, unwrap the beets carefully and discard any liquid in the foil. Cool them until they can be handled. Peel, halve and cut the beets into ¼ inch slices.
In a small bowl stir together sour cream, horseradish, zest and salt and pepper to taste. Wash and drain the reserved greens. Cook them in a large skillet in 1 tablespoon butter until the are wilted. Transfer greens to a platter. In the skillet cook the beets with salt and pepper in the remaining 1 tablespoon butter over moderately high heat, for about 3 minutes or until they are hot, spoon them over the greens. Top the beets with the horseradish cream and sprinkle with chives.
Roasted Beets with Tarragon Vinaigrette
3 lb golden or red beets, or a combination
¼ cup olive oil
salt and pepper to taste
1 cup red wine vinegar
¼ cup sugar
2 tablespoon minced garlic
1 ½ teaspoon fresh tarragon, minced
1 tablespoons shallots, finely chopped
1 teaspoon fresh thyme, chopped
½ teaspoon chopped fresh oregano
2 cups vertically sliced red onion
Preheat oven to 350 degrees. Leave root and 1” stem on beets, scrub with a brush until clean. Place beets, 2 tablespoons oil and a sprinkling of salt and pepper in a bowl and toss gently. Place mixture on a baking sheet, bake 1 hour or until tender (test beets with a sharp knife). Cool until you can handle them, then remove skins. Cut in half, sprinkle with a little salt and pepper. Combine vinegar, sugar, shallots, 2 tablespoons oil, garlic, thyme, tarragon, oregano and salt and pepper in a bowl. Add to beet mixture with onion, toss gently.
Simple Beet Salad with Onions
Grate scrubbed, raw beets or cut into julienne, toss with julienne onions and a good vinaigrette. Add toasted nuts and/or a sharp cheese such as blue, parmesan or feta. Serve as is or on a bed of lettuce.
Simple Beet Soup
6 medium beets
4 tablespoons butter
1 quart water
salt and pepper to taste
2 tablespoons finely shopped chives
crème fraiche, plain yogurt or sour cream
Peel beets, chop coarsely and sauté very gently in butter for ½ hour or until tender. Add water, bring to a boil, lower heat and simmer, covered about 15 minutes. Puree soup with an immersion blender. Season to taste with salt and pepper, ladle into bowls and garnish with chives and crème fraiche.
