Beet recipes - other than roasted or in a salad?
We've been having lots of beets lately - they are one of the few things left in the cold weather farmers market. The thing is, I'm kind of tired of roasting them and (1) tossing them in a salad w/greens and cheese or (2) pairing them with a vinaigrette and eating them as is. Does anyone have something new and snazzy to do with beets? Don't say borscht :) That is my last resort currently, as it requires a half dozen veggies I don't have currently. I saw some posts recommending grating them raw w/carrots or apples and tossing in a vinaigrette. That sounds good albeit awfully close to (2).
have you considered pickling them? you can also slice them into rounds, season with salt, and bake as you would homemade potato chips.
this pasta dish is another option, recommended by a couple of fellow hounds in another thread...
note: one of them suggested subbing fennel seed for the poppy, which sounds like a good idea to me.
for something totally different, you can bake with them. grated raw beets add moisture, sweetness and color to chocolate cake recipes.
and finally, fellow Chowhound "Harters" posted this recipe for Beet Chutney in another thread:
"This makes about 6 pounds. It's killer chutney - very good on the side of some cold roast pork or beef.
2 lbs raw beetroot
1.5 lbs apples (any sort
)1 lb raisins
2 pint malt vinegar
2 lb sugar
6 teaspoons ground ginger
Do you call it malt vinegar there? Not wine vinegar. This is a strong preserving vinegar - but for anyone who has travelled to the UK - it's what we'd put on fish and chips.
Anyway, method couldnt be easier. Grate the beet. Finely chop the onions and apples. Stick everything in pan (not aluminum as the vinegar reacts). Simmer for a couple of hours or so till it's thick. Put it into whatever preserving storage jars you use. We tend to use Kilner jars. Leave for at least 3 months."
Use them to make a beautiful warm vinaigrette for fish veggies, potatoes...
Raw Beets With Cumin Seeds
Make a grain salad.
Red Lentil Salad With Feta and Beets
Two things I started doing with beets this summer, both from the NY Times: Mexican chopped beets, made with orange juice and oregano http://bitten.blogs.nytimes.com/2009/...; and what I call sweet and sour beets which called for I think horseradish and maple syrup. They called it Maple Roasted Beets I believe. Not finding it easily, if you want I have it written down in the kitchen. But check the New York Times Home Cooking site and search Beets, you'll have a recipe for every day of the year.
This is my favorite way of serving beets as a side vegetable for a holiday menue.....or any other time of the year !
2 pounds medium beets, tops removed
1/3 cup sugar
2 Tbl cornstarch
1 tsp salt
1/4 tsp black pepper
1 cup cider vinegar
1/4 cup water
3 Tbl butter
Boil beets in skins in covered, large heavy saucepan of lightly salted boiling water 40 to 50 minutes until tender. Drain, quick chill in ice water, then peel and trim off stem and root ends. Slice beets thin and put aside.
Mix sugar, cornstarch, salt, and pepper in pan and slowly blend in vinegar. Add water and butter and cook over moderate heat, stirring constantly, 3 to 5 minutes until mixture thickens and becomes translucent.
Return beets to pan and turn gently in sauce. Reduce heat to low, cover and simmer beets 10 minutes. Either serve immediately or chill in refrigerator overnight.
PIcking up on the beet pancakes ideas, beet rosti makes an interesting side. There's a recipe at http://bitten.blogs.nytimes.com/2008/...
Or, less snazzy, but quicker: sautee grated beets (with some slivered onion if you like) in oil or butter in a hot pan for a few minutes. Add S&P, a couple tablespoons of water or cider or vinegar, cover, and cook until tender. You can add chopped parsely or other herbs or celery seed at the end, or not. If you use the onions, vinegar and celery seed, you get sort of a warm beet-pickle effect.
Use your already roasted beets as a vegetable side dish by slicing them into sticks (or whatever shape you prefer). Then, in a nonstick skillet, melt a bit of butter (can be eliminated, but I never do), add the beets, a goodly splash of orange juice, a tablespoon or so of lemon juice, salt to taste, and cook until the pan is just about dry. Add prepared horseradish to taste, and serve.
Also, the combination of already roasted beets baked with sour cream and tarragon is wonderful.
Thank you for all the great ideas. I feel like I need to buy more beets now! Seriously, it will be a toss up between the beet pasta, beet tzadiki, rosti, or grated and sauteed likely.
I love the "shock" value of adding beets to baked sweets. If only I hadn't already put zuchini in brownies, baby food pureed squash into chocolate cake, etc you guys would've got me : )
re: Diane in Bexley
I love Borscht. I'm Russian, and have been making it a long time, per my mom's recipe, which is more like a hearty veg soup with the addition of beets and beet greens. In any case, for me, this isn't a particularly different or exotic preparation for beets - that's why the original post said "don't say borscht" : ).
This is from Jeffrey Steingardens book, It Must Have Been Somethign I Ate. I have made this dish numerous times now....the way the lemon juice in the Red Onion base plays with the beets...amazing.
Take the time to make it.....
• 3½ lbs Beets with Greens on, or just under 2lbs trimmed
• 2 Tbs granulated Sugar
• 2 Tbs white vinegar
• ½ lb white onions
• 6 tbs salted butter
• 1 cup jus de legumes
• 2 medium size red onions, peeled and very thinly sliced
• Juice of ½ lemon
• 1 Tbs very fine balsamic vinegar
• Trim the beets, removing the greens and roots, but leaving about ½ inch of stem.
• Wash the beets very carefully, then peel and quarter each beet.
• In a pan, cover the beets with cold water by about ½ inch, then add the sugar and vinegar. In order to reduce evaporation, cut a piece of parchment paper to fit snugly on the surface of the water.
• Bring to a boil and reduce to a low simmer, cooking for 2 hours. Check the water level often, and top up when necessary, to ensure the beets stay under the water. Remove from heat, keep parchment lid on, and leave the beets in their juices until you need them, as long as several hours.
• While the beets are cooking, make the white onion mousse/foam sauce. Slowly cook the sliced white onions in 1Tbs of the salted butter until they are very soft and limp, about 20 minutes. Puree in a blender, adding jus de legumes to thin the sauce and make it foamy. Strain into a pan and salt to taste.
• Melt 2 tbs. of salted butter in a sauté pan and add the sliced red onions. Press a sheet of parchment paper down into the pan, touching the onions and the sides of the pan, and slowly cook until the onions are slightly crisp, about 7-10 minutes. Remove from heat, discard the paper, and stir in lemon juice.
• Meanwhile, with a slotted spoon, move the beets to a sauté pan, leaving the juices behind. Over high heat, reduce the juices to about ¾ cup. Reserve ¼ cup juice to decorate plates, and pour the rest over the beets. Add 3tbs of the salted butter, and over medium high heat shake the pan and toss the beats until the juices have reduced to a tbs or two and the beets are shiny and glazed, about 4 minutes. At the last minute, stir in the balsamic vinegar.
• Warm the white onion sauce and blend with a hand mixer
• Divide the red onions among the heated plates, and cover with glazed beets.
• Spoon a circle of White Onion puree around the red onions and beets, some on top, and add the remaining beet juice to look awesome.
• Sprinkle with chives.
I love cream of beet soup. The recipe I use is from a Spanish friend. I don't bother to measure. Sometimes I include celery. Cook, puree, serve with some sour cream. Good hot or cold.
750 gr cooked beets, cubed
2 leeks, White only
100 gr chopped onion
1 dl olive oil
1 ¼ l chicken stock
Juice ½ lemon
I dl crema
Salt and pepper
SPAGO in Beverly Hills makes an increadible beat stack.
Boil the beets.
When they are peeled and soft, slide a tomato paste can over them to get a uniformed cylander shape. Slice them thin.
Place a slice in the can, a dollop of marscapone, a small sprig of green and then a slice of beet, repeat. Push the beet down with your fingers, you can apply pressure.
Do each stack on the plate you will be serving them on. Through some extra greens on the plate and drizzle with a vinagrette. It will look fantastic and tri-colored.
My mom used to grate the beets and saute them with butter and just a squeeze of lemon juice -- they were great. Then the next day if there were any left, she'd brown some leftover chopped up roast beef or steak, some chopped onions and toss in the beets for what she called "red flannel hash"
Also, it occurs to me that you could substitute grated beets for carrots in a carrot cake recipe and get a different sort of red velvet cake -- anybody tried that? let me know.
Ever tried beet chips? Nice to munch on and I find they look very elegant too.
Just slice them thinly on a mandolin, heat some neutral oil in a pan until a cube of bread turns golden in one minute, and deep fry until crisp (about 30 seconds I guess? Maybe longer?)… Then drain on paper towels and sprinkle with salt…
(Gourmet Mag recommends sprinkling cornstarch on the slices before frying, I guess this is to absorb the moisture.)
You could add them into some a combination of other root vegetable chips such as parsnips, sweet potatoes etc… Definitely the right season for it!
i love this!
Beet and mushroom curry
3T peanut or canola oil
1/2 tsp whole cumin seeds
1/2 tsp whole yellow or brown mustard seeds
6 oz med mushrooms, halved lengthwise
14 oz beets, peeled and cut into 3/4 inch dice
2 tsp peeled and grated ginger
2 lg. garlic cloves, peeled and crushed to a pulp
1fresh hot green chile , very finely chopped
1 c canned tomato sauce
1 tsp salt
Heat oil in med pan over med-high heat. When hot, put in cumin and mustard seeds. As soon as mustard seeds begin to pop, a matter of seconds, put in mushrooms. Give a quick stir and put in the beets. Stir and fry the beets for 2 minutes. Now put in the ginger, garlic, and chile. Stir fry, still on med heat for 2 minutes. Now put in tomato sauce, 1 c water, and the salt. Stir to mix and bring to a boil. Cover, turn heat down to low, and cook gently for about 40 minutes, or until beets are tender.
I was inspired by an item on the menu at Angeli Caffe In LA: Beet Risotto. I did not have it, but love to make risotto so I threw together some roasted beets carrots (salt/pepper a little balsamic and rosemary olive oil) which I pureed and added to a base of Vialone Nano risotto made with chicken stock, sauteed onion, artichoke heart, garlic, and then added some either grated aged raw milk Gouda or regianno parmesean and a little nutmeg, It was very pink and creamy and tasted fine. It was a quick what do I have in the fridge dinners
Grated beets with a miso-olive oil dressing. Just mash the miso paste into the grated beets. No vinegar. Add some finely cut raw garlic if you like. Let sit for at least 30 minutes before serving. Made the day before is better but tastes best at room temperature. Not right out of refrigerator
This link is to the book Great Chefs Cook Vegan... if you click "Search Inside this Book" then click through the pages, there's a lovely Beet Salad, that include beets done three ways. I made my mother (an ardent beet lover) very happy with this one!
as i believe another poster said, I love beets in my lentil salad. I just dice some roasted beets (i know, i know, you said no roasting, but this recipe is worth it), toss in with some green lentils, diced english cucumber, diced tomato, red onion, tarragon white vinegar, diced fennel, some fennel fronds, and a fruity olive oil. Oh and some marcona almonds for richness, one of my favorite things, i make a big tupperware bowl of it every couple weeks and it makes a wonderful lunch for days
I can't find my favorite raw beet salad recipe online, but will approximate it for you. It's from Kathleen Daelman, and there are many other tasty looking ones online. Bittman has one here: http://bitten.blogs.nytimes.com/2008/...
The Daelman's recipe I adapted includes a sour variety of apple, like Granny Smith, for example, and fresh ginger root. I use sherry vinegar and olive oil in the dressing, and it is super easy if you have a food processor with a medium or fine shredding disc. It's a gorgeous side dish with yellow beets, but any variety works, and all are better the second day. Raw beet salad is earthier and more complex than cooked beets in vinaigrette, in my opinion. I hope you enjoy it!