What do you do with beets?

[alicefelldown]

Quick Beets with Chile and Lemon
Serves 2

4 small beets
Juice of 1 lemon
Chile powder

Peel the beets and thinly slice using a knife or mandoline.

Toss with lemon juice and a pinch of chile powder. Taste and add more chile powder if desired.

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Beet, Carrot and Feta Salad - Serves 4
INGREDIENTS:

· 2 medium large raw beets, peeled
· 4-5 medium carrots, peeled
· 1 15-ounce can chickpeas, well drained
· feta cheese for garnish (approx. 1 - 1 1/2 cups total)
· 1/3 cup extra virgin olive oil
· juice of half an orange (or 3-4 Tbs orange juice)
· 2 Tbs balsamic vinegar
· 1 tsp dried dill (or 2 Tbs fresh chopped dill)
· 1 minced clove garlic
· black pepper to taste
· salt to taste (go light because of the saltiness of the feta cheese)

PROCEDURE:

Get started by making the dressing in a mixing bowl, that is large enough to eventually make the salad in, by combining about 1/3 cup of extra virgin olive oil with the juice of half of a fresh squeezed orange, 2-3 Tbs of balsamic vinegar, about 1 tsp of dried dill, a good crack of fresh ground black pepper and 1 minced clove of garlic and whisk it up.

Next, use a peeler to peel a couple of medium sized beets over the sink and then use a box grater to grate those raw beets right into the bowl with the dressing. Then grate an equal amount of peeled carrots over the top of that.

Be super careful with your fingers as you're grating the vegetables or, if you wanted to, you could use a food processor with a shredder attachment instead.

Next, add 1 well drained 15-ounce can of chickpeas and toss everything around to coat.

All that is left is to check it for seasoning, maybe add a little more orange juice or dill and maybe a pinch of salt but, be careful with the salt because the feta cheese we're finishing with is pretty salty itself. Finish each individual serving with a little crumbled feta cheese over the top.

 

[rainplace]

Wow... I knew there was a reason I bought a beet trio!

Now to figure out which method to pick.

Thank you

 

[schmije]

Boil them until you can stab a butter knife into them pretty easily. It'll probably take 40 minutes or so. Peel them by rubbing the blunt side of a knife on them. The skin will fall right off. Cut them into 1" to 1/2" cubes, and add some butter, salt and pepper. They're sweet like candy. YUMMY!

 

[speckledhen]

Love Harvard beets best and I like pickled beet slices in my salad.

 

[mom'sfolly]

Beet caviar, it's Russian and from one of my favorite cook books. It's a little putzy to make, but so good.

Roast the beets until tender, 375* about 1-11/2 hours

1/3 cup brandy
7 pitted prunes
3 cloves garlic, cut in half
3/4 cup walnut pieces, finely chopped
2 Tbsp fresh lemon juice
3 Tbsp mayonnaise
salt and pepper to taste

While the beets are cooking, bring the brandy to a boil. Pour over the prunes and allow to soak for 30 min. Remove the prunes from the brandy reserving the brandy. Finely chop the prunes and set aside.

When the beets are cool enough to handle, peel then and chop coarsely. Process the beets and garlic in a food processor intil finely minced but not pureed.

Transfer beents to a bowl, and add the lemon juice, 2 Tbsp of the reserved brandy, the chopped prunes and the walnuts. Toss thoroughly with the mayonnaise and season with salt and pepper. Cover and refrigerate for 6 hour or overnight.

I usually run the walnuts through the food processor, then add the beets and garlic. I make it in the morning to serve at night. It can be used as a salad or a spread for bread. It looks lovely in a glass bowl.

The ingredient list is a little strange, but it tastes wonderful! I used to hate beets, this dish converted me.

 

[NGT ANGL]

Quote:
X2

 

[LRG]

What could be better on a cold winter day than a bowl of borscht?!

Ukrainian Borscht
8 servings
1½ hours 20 min prep
1 link sausage, diced
1 onion, chopped
1 cup peas
1 garlic clove, peeled and finely chopped
3 1/2 tablespoons butter (for sauteing)
1 1/2 celery ribs, chopped
2 large carrots, peeled and julienned
2-3 whole beets, peeled and julienned (with roots and leaves)
beet leaves, halved
diced tomatoes, drained
2 tablespoons apple cider vinegar (or to taste)
8 cups vegetable stock or water
3 potatoes, peeled and cut into 1/2in chunks
1/2 small green cabbage, chopped
1/2 cup sour cream
1-2 tablespoon fresh dill (to taste)
1 1/2 teaspoons salt (to taste)
1. Gently cook the onion and garlic in butter in a large saucepan until tender.
2. Cook beets for about 10-15 minutes in boiling water or stock, then add the carrots. Boil for another 10-15 minutes.
3. Add the potatoes and dill. When potatoes are still firm (but not hard), add cabbage and beet leaves.
4. Add celery, sausage and tomatoes. Reduce heat, cover and simmer for 25 minutes.
5. Add peas, sour cream (stirring out the lumps) and salt. Simmer, half covered, until remaining vegetables are tender (but not mushy).
6. Stir in vinegar and serve hot.


Kaleenka Borscht (vegetarian)

4 servings
40 min 10 min prep
1 onion, chopped
2 beets, grated
3 carrots, grated
1 potato, cubed
2 tablespoons oil
4 cups water
1 head cabbage, chopped
1/2 green pepper, chopped
3 stalks celery, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup tomato juice
1/2 cup sour cream, for garnish
dill, for garnish
1. In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes.
2. In a large pot, bring water to boil.
3. When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil.
4. Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice.
5. Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill.

 

[Dar]

TIP: for peeling beets

boil them until tender. I use the yellow dish washing gloves and rub them in the palm of my hand the skins fall right off and the gloves stop my hands from becoming stained and also protect them from the hot water/hot beet

 

[MagsC]

Bluh. Beets.

Though with some of the great ideas here it makes me want to revisit trying them.

 

[cat]

I grow them and make beetroot and ginger chutney, which is fantastic with just about everything, or I roast them and make a salad of beetroot, toasted hazlenuts, broccoli and creamy fetta cheese. I serve it with a little balsamic vinegar dressing and french bread.