- fruglescot Feb 19, 2008 05:53 AM
What interesting things do Chowhounds do to intigrate beets into their diets?
Peeled, chopped and roasted beets are fantastic with a spill of the best olive oil you can find and a good sprinkle of sea salt before they go in the oven (350 degrees). Give them a squeeze of fresh lemon juice when they come out. They are great with boiled and buttered potatoes, sliced boiled eggs that are still a bit soft, asparagus, chives and arugula
A salad of blue cheese, braised string beans, beats and toasted pecans
boiled, dressed, and served alongside a ball of fresh mozzarella and a handful of dressed arugula leaves
I love good beets, but don't enjoy canned or pickled too much. I roast 'em whole with the skins on. I'll often roast them on my grill while doing a whole chicken. I usually slice one up for me to eat with the chicken, using just butter, salt and pepper. The remaining beets get used on green salads.
Here's something fun to try. If you have a juicer, juice 2/3 rutabaga, and 1/3 beet. Don't even think of sneering at the mention of rutabaga. It's sweet and cuts down the heaviness of the beet. It's beautiful and delicious. I also add beet juice to many other juice combos like celery and carrot. I also have been juicing Nopale, for the health benefit. It's slimey, like aloe vera gel, but if you shake it up with celery and carrot juice it's not too bad.
Roast beets whole, generally.
Easy: Scrub and poke w/ a fork, Wrap in aluminum foil packets and roast in oven for about an hour or so until a sharp knife pierces them easily. Peel off skin while warm. Eat right away or save for later. But just *try* not snacking on a warm sliced beet. Heaven!
Jacques Pepin did a first course that was just drained/sliced/canned beets mixed with a little sour cream, arranged in some Boston lettuce, and topped with pistachios. I thought it was pretty tasty, and the colors were great, but Mrs. Monkey didn't care for it.
One of my favorite side dishes....especially for a holiday meal!
1 tablespoon cornstarch
2 to 4 tablespoons sugar
1/2 teaspoon salt
1/4 cup vinegar
1/4 cup water
2 tablespoons butter or margarine
2 cups cooked beets, sliced
Mix cornstarch, sugar, and salt. Add vinegar and water and boil gently until thick,
stirring constantly. Add butter or margarine and beets and reheat.
Four servings - 1/2 cup each.
Source: "U.S. Dept. of Agriculture - Sept., 1953"