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Fresh beet recipes?

We'll be getting beets from the co-op next week. I liked canned beets when I was a child, but I have never eaten fresh beets. I know I could just bake them, but do you know some more interesting things to do with them?

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  1. why not make a hot borscht soup? if it's getting cooler where you are, it might be a nice soup for autumn!

    1. In the new October edition of Bon Appetite there is a recipe for beet gnocchi with rosemary. It looked interesting. recipe should be up on Epi. before too long.

      1. Or a cold borscht. I made one last week and it was delicious--and easy. It's from Bittman's How to Cook Everything. Essentially you peel and grate some beets and onions, and mix them withater and lemon juice, salt and pepper, if I remember correctly. When it's chilled, you serve it with a hot boiled potato and a dollop of sour cream. It's delicious without the potato and sour cream too.

        1 Reply
        1. re: rudykins

          You might also add some fresh dill on top and some raw garlic on the side. A friend who lived in Russia always ate it this way and the mildness of the soup is nice with the spice of the garlic.

        2. Bake them and use in salads:
          Beets, goat cheese, walnut, lettuce and walnut or lemon vinaigrette
          Smoked fish or leftover beef, cucumber, horseradish cream
          Just dress it with a little dill or caraway, lemon juice and olive oil
          Bake it and cut it up for side dishes:
          glaze with sugar and orange juice
          beet sour cream and dill
          part of a roasted vegetable medley
          Make Red Flannel Hash

          1. Boil, steam or bake them and then toss in Balsamic vinegar - yummmm.....they last for a long time if the frig that way - we often dress a dinner plate with a beet or two.....people who swear they hate beets love them

            1. I agree with the above; love them in a salad with goat cheese or feta cheese. Also very nice as a salad with avocado (which I'm doing tomorrow since I got beets from my CSA and avocados are $1 each at my A&P this week).

              1. roasted (peeled, sliced) beets with slices of oranges. It's a Barefoot Contessa recipe ... very good. I love roasting beets with chicken too. Put them in the same pan, and just let them cook in the juices ... yum!

                1 Reply
                1. re: Chocolatechipkt

                  diced beets, oranges, diced potatoes and carrots and vinaigrette and serve it with a roasted pork loin.

                2. toss chunks of peeled beetw with a touch of olive oil and some orange juice and roast in oven at 350 until tender - depending on the size of the chunks - about 30-40 minutes.

                  you could add some fresh herbs like rosemary to that equation.

                  1. Bake them or microwave them (be careful not to overcook).

                    Try this Lebanese style salad:

                    Let them cool, dice them, and dress them with olive oil, lemon juice, a bit of pomegranate molasses (essential and very complementary to the beets). Toss with lots of chopped flat leaf parsely and chopped red onion. It should be very green. Add plenty of salt and a good pinch of urfa or aleppo pepper. Finish it off with some dried spearmint (not fresh, not peppermint) forces through a sieve.

                    My wife hates beets, but his converted her. It is also good with soem lightly toasted walnuts and feta tossed in.

                    1. I posted a recipe for beet veggie burgers a while ago. They're awesome.

                      I also like raw grated beets dressed with an orange vinaigrette. But be careful, it stains like mad.

                      You could make beet chips. My mom makes them, and they're addictive.

                      2 Replies
                      1. re: piccola

                        Beet chips? sounds very tempting - how do you make them?

                        here is a link to a beet soup recipe from the Montebello Inn in Quebec that I find quite yum: http://www.canadianliving.com/canadia...

                        I also second salad with beets, goat cheese and walnuts but I also like to added crisped prosciutto too.

                        1. re: JennaL

                          My mom makes them the healthy way - in the dehydrator. But you can always do it the old-fashioned way, in the deep-fryer.

                      2. roasted beets right out of the oven with just salt and pepper are wonderful but there are so many things that go well with beets. classic flavor combinations are black pepper, chevre, orange, arugula, toasted pecans or hazelnuts. try combining the roasted beets with bits of orange, wilted arugula, the toasted nuts and then pouring over a creamy yellow curry sauce! wonderful! you can even make the sauce vegan with soy or rice milk. i start with a roux and then add the curry powder and then whisk in the milk.

                        1. I love beets. My mother always peeled then boiled whole with a little sugar and o.j. I cook with a little oj and balsamic. NO sugar. Once tender I cool and slice. YUM. by themselves, over salad, accompany fish, tuna salad. Almost anyway. Also love to roast as indicated above. and include with other roasted veges. When I roast I do not peel them. :)KQ

                          1. Bake 'em. Put beets after you've peeled them and taken the tops off in an envelope made of aluminum foil with a little water, salt and pepper if you like, maybe a sliver of butter. Put them in the oven and fagetaboutem for an hour at 350 degrees. Slice them and serve with meats or other veggies. Let 'em cool in the frig and put em in salads. They're one of the most bodacious vegetables around.

                            1 Reply
                            1. re: EclecticEater

                              never peel them until AFTER they're roasted. less color will bleeg out and they're much easier to peel - the skin rubs right off after they're roasted

                            2. And the greens -- they are the best part. At the farmers market I buy bunches just for the greens, with the beets as a bonus.

                              1. Lately I've been grilling fresh beets in a marinade of mixed herbs and balsamic vinegar.

                                1. make danish pickled beets (rodebedder)

                                  make moroccan beet salad

                                  make borscht. my favorite way to eat beets. YUMMMMM

                                  1. A great salad that my friends who don't like beets really liked is:
                                    Sliced roasted beets with thin red or sweet onion slices, crumbled bleu or gorganzola, toasted walnuts, S&P, then drizzle with good EVOO & Balsamic vinegar.

                                    3 Replies
                                    1. re: Hapa Dude

                                      that sounds great! any greens in the salad?

                                      1. re: jjb75

                                        I would think some arugula would go nicely with this dish.

                                        1. re: Hapa Dude

                                          definately. either arugula, watercress or mustard greens would be wonderful.

                                    2. You might try an old Newfoundland (Canadian) favourite-boil or bake your beets as for any other recipe, then treat them exactly as you would the potato in potato salad-mayonnaise, chopped onion, egg, dill-whatever you like to put in potato salad goes great with beets and looks amazing on a holiday plate.

                                      1. You might try an old Newfoundland (Canadian) favourite-boil or bake your beets as for any other recipe, then treat them exactly as you would the potato in potato salad-mayonnaise, chopped onion, egg, dill-whatever you like to put in potato salad goes great with beets and looks amazing on a holiday plate.

                                        1. You might try an old Newfoundland (Canadian) favourite-boil or bake your beets as for any other recipe, then treat them exactly as you would the potato in potato salad-mayonnaise, chopped onion, egg, dill-whatever you like to put in potato salad goes great with beets and looks amazing on a holiday plate.

                                          1. My favorite beet recipe is a variation on one of Madhur Jaffrey's:

                                            http://lauriston.com/recipes.html#beets

                                            If you can get fresh curry leaves, try beet thoren:

                                            http://rancidraves.blogspot.com/2005/...

                                            1. Cook them as you see fit (I have steamed them over boiling water, steamed them with a couple of tablespoons of water in the microwave, and pressure cooked them; I plan to roast them next time), peel them, slice them, squeeze lime juice over the slices, and grind lots of fresh pepper over them. Fabulous, low calorie, and easy - great as an appetizer, but you're tempted to eat too many.

                                              1. Easiest of all -- grate them raw and use them as part of a tossed salad -- incredibly delicious.