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Beets, beets, beets

b
Bodegadawg Jul 24, 2006 04:37 PM

Hi all,
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.

  1. a
    ayana Jul 28, 2006 01:54 AM

    Another beet salad recipe - this is a common Middle Eastern mezze. Roast the beets, peel and chop into pieces, about 1-inch cubes or a little bigger. Toss with minced garlic, chopped parsley, olive oil, lemon juice, salt, cumin, and paprika. Serve cold or room temperature. Delicious!

    1. megek Jul 25, 2006 10:56 PM

      Roasted beets with lemon, feta, and cilantro.

      Chop off the tops, stick in a pyrex/baking pan with 1/2" of water, cover and roast at 350-400 degrees for 45 min or until tender. Peel, cut into bite size chunks, and toss with lemon juice, cilantro, olive oil, salt and pepper, shallot or red onion, and feta.

      yummy!

      1. Raedia Jul 25, 2006 04:27 PM

        These are awesome: Beet and Carrot pancakes!

        http://www.epicurious.com/recipes/rec...

        My coworker serves them with plain yogurt mixed with dill, or applesauce.

        I'm a big fan of the beet & goat cheese combo, too.

        1. j
          JoCreek Jul 25, 2006 03:01 PM

          Don't forget the beets beautiful greens! Wash, dry, and suateed in a pan with some good olive oil, garlic, salt and pepper, they are delicious! Use alot of them in the pan as they cook down quite a bit like spinich.

          1. l
            Louise Jul 25, 2006 02:23 AM

            You can make them into a jam if you peel, grate, and cook with some sugar, water, and grated orange peel.

            Or, you can grate them and add them to chocolate cake, as with carrot cake. Adds color and moisture.

            1 Reply
            1. re: Louise
              free sample addict aka Tracy L Jul 25, 2006 04:29 AM

              Beets make a wonderful carrot cake. I made this cake one year at Christmas, the Vin Santo Creme Fraiche was a nice touch and the left over cake is great for breakfast the next morning.

              http://www.leitesculinaria.com/recipe...

            2. jillp Jul 24, 2006 06:09 PM

              Finely grated beets mixed with horseradish and spread on some excellent pumpernickel is a delight.

              1. g
                gorboduc Jul 24, 2006 05:30 PM

                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.

                1. aureliano buendia Jul 24, 2006 04:50 PM

                  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)

                  1. missclaudy Jul 24, 2006 04:47 PM

                    Yogurt flavored with the spice of your choice is great too.

                    1. i
                      iLoveFood Jul 24, 2006 04:45 PM

                      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.

                      2 Replies
                      1. re: iLoveFood
                        pinstripeprincess Jul 24, 2006 04:52 PM

                        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.

                        1. re: pinstripeprincess
                          Junie D Jul 25, 2006 04:22 PM

                          That sounds gorgeous. A similar dish at nv in Napa:
                          http://www.sfgate.com/cgi-bin/object/...

                      2. missclaudy Jul 24, 2006 04:44 PM

                        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.

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