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Beets! [Feb. 2nd, 2014|06:06 pm]
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[thesilentpoet]
Picked up a approx. 1 lb beets from the local winter farmer's market today, and would love to hear thoughts on how to cook them. This is my timed-and-tradition recipe, and I'd very much like trying something new.
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[User Picture]From: ready2please
2014-02-02 11:17 pm (UTC)

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Beet Salad

I don't have an actual recipe. But I wash the beets and poke them, wrap them in foil and bake for an hour.

When cooled I rub the skins off and then cut into cubes or strips.

I get fresh greens, usually with arugula, spinach or other baby greens. Toss the beets in a vinaigrette, and place them on top of the greens and then crumble goat cheese on top and then sprinkle with some kind of nut. I like toasted pine nuts or walnuts.

I serve with more of the vinaigrette on the side. One of my friends makes a killer vinaigrette with reconstituted dried cherries, balsamic vinegar and EVOO that is great with this dish.

I also save the beet greens and cook them too. For those, I just put a little butter, salt, pepper and vinegar on them.

Hope what ever you make turns out great.
[User Picture]From: ellelelle
2014-02-03 12:10 am (UTC)

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I love beets. I would try roasting and pickling in a fiery vinegar maybe.. But in not that imaginative right now.

goats cheese and pickled beets is one of my favourite combos.. I put it on bagels with rocket.. Ohhh yeah.
[User Picture]From: ellelelle
2014-02-03 12:10 am (UTC)

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Goats cheese and roast beef risotto would be so pretty.
[User Picture]From: threegoldfish
2014-02-03 02:43 am (UTC)

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If you need a sweet fix, these cupcakes use beets and are amazing: http://coconutlime.blogspot.com/2009/05/cant-beet-red-velvet-cupcakes.html I've found that you can do the beet puree with boiled beets or with roasted, but roasted gives your cupcakes an earthier flavor. My husband really likes it, but I'm more neutral on it.
[User Picture]From: webmiss_k
2014-02-03 03:02 am (UTC)

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Clean them, slice them up, coat with olive olive, and grill them. Add a little salt.
[User Picture]From: pendragon23
2014-02-03 07:08 am (UTC)

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Cut em up into thick slices along with onions, potatoes, carrots or other root vegetables. Toss with plenty of sesame oil and kosher salt, and bake in a covered casserole at 400 for 40 minutes, or until everything is tender. So good!

Edited at 2014-02-03 07:15 am (UTC)
[User Picture]From: asparagusmama
2014-02-03 11:53 am (UTC)

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If you have a red cabbage and a red onion they make a lovely pink coleslaw. No need to cook. Peel and grate the beetroots finely, shred cabbage and thinly slice onions. Mix with mayonnaise (normal or vegan) - garlic mayo is nice but not necessary. You can also add pumpkin seeds and/or raisins too.

This something I first had in Infinity Cafe in Brighton but have recreated at home again and again with different variations. It's nice both as a side dish and on jacket potatoes.
[User Picture]From: drak
2014-02-06 12:28 am (UTC)

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Cut into wedges, roast. (I personally see no need to peel - ymmv)
Slather in creamed horseradish.
Eat hot.
[User Picture]From: iconsoleander
2014-05-31 04:32 pm (UTC)

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Honestly, I just roast them.
Hot oven (somewhere between 400 and 450 F).
Cube or cut into triangles, drizzle with olive oil, add salt, roast until well done.
Make sure you wash them thoroughly before, though cuz....if not, the roasting sort of magnifies any dirt or soil flavor (at least to my pallette).