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.