Beets, beets, beets
I just harvested a few (like 4 lbs.) of red beets. I'm thinking about Borscht, chlodnik, I remember having beets in India, really good, any ideas ??? Do you have any recipes? Thank you all.
The addition of acid makes beets takes ulta delish.Lemon juice, pomegranate molasses, vinegar of any kind. I eat cold beets with any of these daily in the summer.The addition of a not too salty feta (French feta) takes these salads to a new level.Bake the beets wrapped individually in foil in a 425 oven till soft.Cool, peel and add other ingreds.The baked beets keep well in the fridge for a week.
I love beets. In Greece they simply bake them whole until they are done and then they peel and cut them up until 1 inch pieces and just drizzle with the best olive oil and a touch of red vinegar, salt and pepper...very simple but you really get to taste the beets.
For something more upscale here is a recipe from Epicurious for BEET AND GOAT CHEESE SALAD WITH PISTACHIOS...it calls for some red and some yellow beets but I've made just with red ones and it is great.
as a take on the salad but for a different presentation... i made a goatcheese and beet terrine. by the time you let it settle in the fridge the whole thing turns pink which is really interesting looking.
i used 3 roasted and thinly sliced beets, 200g of chevre (with cumin, pepper and a touch of cayenne mixed in). one layer of beets to line your container then a thick layer of goatcheese, a beet layer with multiple layers of beets, then cheese again.. it could go on and on. serve over some rocket for some spicy kick. this was good for 6 ppl.
My mom makes a relish with cooked beets, onions olive oil, sugar and vinegar all mashed up in a blender.
Also, try using raw beets in a blender with orange juice. (run by a strainer)
I've been making Georgian-Style Beet Salad lately. The combo of beets, walnuts, and prunes sounds a bit wierd, but it's acutally very good--
Roast about 1 lb of beets in a foil packet, then peel and dice them.
Add a handful of finely ground walnuts, a minced small clove of garlic, 8 or 9 prunes cut in small dice, and enough plain yogurt to lightly coat everything. Season w salt and pepper and serve chilled. Chives are a nice addition, both for color and flavor if you have any around.
The salad also makes a good sandwich filling, in conjunction w slices of hard boiled egg.