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Have a large supply of Beets...need suggestions???

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tochowchick Sep 20, 2010 03:48 PM

I have acquired a large supply of beets...I've roasted a number of them today and I love just eating them "as is" but would love some other suggestions/recipes. How long can I keep the beets?

Thanks hounds.

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  1. t
    tall sarah RE: tochowchick Sep 20, 2010 05:23 PM

    Yum! They will keep for a while, wrapped in a bag in the back of your fridge. Even roasted, they will keep for a bit. if not cooked, don't wash them off until you're ready to use them.

    If you don't have fridge space, make beet pickles! They are sooooo delicious. I used a recipe found on boston.com. Here it is, abbreviated.

    makes 4 pints

    4 lbs beets, washed & trimmed of greens w/ 1" of stem & tails attached
    1 1/2 cups water
    2 1/4 cups cider vinegar
    3 cups thinly sliced onions
    2 cups sugar
    3 cinnamon sticks, broken up
    1 T whole mustard seed
    1 t whole allspice
    1 t whole cloves
    1 t salt
    4 dried Thai chilis

    Bring large pot of water to boil. Add beets & cook at low boil til tender, about 20-40 min (depends on size of beets). Remove beets once done. Cool just long enough to handle, then cut off tops & bottoms & peel. Cut into slices or chunks, about 1/2" thick.

    In a sep. large pot, combine rest of the ingredients, bring to boil & simmer 5 min. Add beets & heat thru. Remove cinnamon sticks.

    Into clean, hot pint canning jars, ladle the beets & cover w/ liquid, leaving 1/2" head space. Run a thin knife around jar, wipe rim with clean, damp cloth & add canning lid. Screw on band. Process for 30 minutes in boiling water bath. Remove from canner & set aside for 24 hours to cool. Check for seal. Stores for about 10 months.

    5 Replies
    1. re: tall sarah
      chefj RE: tall sarah Sep 20, 2010 05:42 PM

      Borscht! You can make it and freeze it.
      To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.

      1. re: chefj
        m
        millygirl RE: chefj Sep 21, 2010 07:13 AM

        Really? Only 7 to 10 days? I've had some for a few weeks now and they still look okay. Keep thinking I will 'do' something with them, but maybe I should just chuck 'em?

        1. re: millygirl
          c
          cheesecake17 RE: millygirl Sep 21, 2010 11:55 AM

          beets usually last about 3 weeks in my fridge. I keep them in the back of the vegetable drawer.

          1. re: millygirl
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            phoenikia RE: millygirl Sep 21, 2010 12:08 PM

            millygirl, if they look fine, they're fine. I've kept beets for close to a month in the fridge, and some varieties keep all winter in a root cellar. I also keep my greens for up to a week in the fridge.

            The beets will start to look shriveled/dehydrated if they've been stored for too long (in my experience, unlikely to happen before they're > 1 month old), but as long as there's no signs of decay, mold or slime, they're still ok for cooking.

            1. re: millygirl
              chefj RE: millygirl Sep 22, 2010 04:48 PM

              They just start to suffer a bit not go bad. They dehydrate or if in a closed environment mold. They aren't bad they just lose some of their 'vitality" not at their peak.

        2. t
          tochowchick RE: tochowchick Sep 21, 2010 06:36 AM

          Thanks for the suggestions folks...any others???

          2 Replies
          1. re: tochowchick
            p
            phoenikia RE: tochowchick Sep 21, 2010 12:09 PM

            these beet threads have some great ideas:

            beets, other than roasted and in salad:
            http://chowhound.chow.com/topics/6719...

            beets:
            http://chowhound.chow.com/topics/4910...

            making beets more palatable:
            http://chowhound.chow.com/topics/6934...

            1. re: tochowchick
              kaleokahu RE: tochowchick Sep 21, 2010 04:06 PM

              Round it out with a little beet wine...

              I don't know where you live, but if Fall is here for you, you can always "Hill" your beets (like any root vegetable) out in your garden, or put 'em in a root cellar, and they will keep for a long time. If your root cellar's a condo parking garage, not so much.

            2. b
              beanodc RE: tochowchick Sep 21, 2010 08:22 AM

              Beet risotto. Roast the beets and follow regular risotto procedures. You won't believe what a beautiful color your risotto will be.

              1. LNG212 RE: tochowchick Sep 21, 2010 11:50 AM

                Beet risotto is a great idea - it's really delicious.

                Also, beet ravioli. I like to use the roasted beets (diced) with a little bit of goat cheese for the filling. Dill makes a nice complement too. Then I serve with a butter and poppy seed sauce. It's also really pretty.

                1. t
                  toveggiegirl RE: tochowchick Sep 21, 2010 03:48 PM

                  I like beets in pancake/latke/fritter form. These recipes are both great.
                  Bon Appétit's Beet and Carrot Pancakes
                  http://www.food.com/recipe/beet-and-c...
                  Bon Appétit's Cumin-Scented Beet Latkes
                  http://www.food.com/recipe/cumin-scen...

                  I also really enjoyed this Red Lentil Salad With Feta and Beets from Food & Wine.
                  http://www.food.com/recipe/red-lentil...

                  And there is always Chocolate Beet Cake!

                  1 Reply
                  1. re: toveggiegirl
                    h
                    hungry_united RE: toveggiegirl Sep 25, 2010 03:06 PM

                    seconding the pancake idea! mark bittman's beet pancakes with rosemary are awesome and would be even better topped with a poached egg!

                  2. i
                    Isolda RE: tochowchick Sep 21, 2010 04:00 PM

                    Use grated beets instead of carrots in a carrot cake. This is especially good if you also substitute hazelnuts for whatever nuts are called for in your recipe.

                    1. l
                      LisaPA RE: tochowchick Sep 21, 2010 08:58 PM

                      I just tried raw beets for the first time and loved them. Just wash, peel and grate or chop. The taste is a bit less earthy and sweet, but still beety. I mixed the beets with grated carrot and apple, a shallot and a kicky, sharp mustard vinaigrette. Delicious with lunch today and a beautiful magenta color with orange highlights.

                      4 Replies
                      1. re: LisaPA
                        m
                        millygirl RE: LisaPA Sep 22, 2010 06:37 AM

                        That sounds really lovely, and easy too! Thanks for the inspiration LisaPA. I saw a similar type salad in, I think it was Bon Apetite this month, that called out to me as well. It looked quite elegant and like you say, beautiful colors.

                        1. re: millygirl
                          m
                          millygirl RE: millygirl Sep 22, 2010 12:01 PM

                          I had to share this amazing salad I just made. Beets, chic peas and edamame in a peanut sesame dressing. AMAZING. Great flavour combinations and totally addictive. I don't have a recipe because I was just trying to duplicate something I had recently but I was quite happy with the results. YUM.

                          1. re: millygirl
                            c
                            cheesecake17 RE: millygirl Sep 22, 2010 02:00 PM

                            I've mixed shredded beets and carrots with whole wheat spaghetti, scallions, and a peanut ginger sauce. Great combination.

                          2. re: millygirl
                            n
                            newfoodie RE: millygirl Sep 24, 2010 10:29 AM

                            Yes, I saw that salad as well. I believe it was raw shredded beets and carrots. Definitely on my to try list.

                        2. i
                          iprobeattoomuch RE: tochowchick Sep 22, 2010 01:50 PM

                          My favorite is steamed, sliced into half- or quarter-moons (quarter and then slice into 1/4-1/2 inch slices) with a little black pepper and a drizzle of good balsamic and olive oil. It can sit for days (maybe even a week or two) and is excellent, sweet, and earthy. It's also super easy. They are quite snackable, so if you have a quantity of beets this is a good way to put them to use!

                          1 Reply
                          1. re: iprobeattoomuch
                            d
                            DaisyM RE: iprobeattoomuch Sep 22, 2010 04:53 PM

                            I've just started eating the beet greens. Chop off the green tops and wash carefully. Throw them in boiling water for a couple of minutes. Squeeze the water out and chop. Saute in olive oil with garlic and lemon. So delicious!

                            I roast the beets and then top with toasted walmuts, feta, olive oil and lemon.

                          2. scubadoo97 RE: tochowchick Sep 22, 2010 05:18 PM

                            a beet salad is a good way to use up a few beets. I roast them whole and slice into 1/2 inch cubes. Dress with a citrus vinaigrette.

                            2 Replies
                            1. re: scubadoo97
                              BeefeaterRocks RE: scubadoo97 Sep 23, 2010 02:41 PM

                              I like fennel, roasted beets, gorgonzola & mixed greens with orange marmalade vinaigrette.

                              1. re: BeefeaterRocks
                                scubadoo97 RE: BeefeaterRocks Sep 23, 2010 04:07 PM

                                So do I. I like to do fennel and beets a lot. A nice French feta also works nice. and a little arugula give another texture. Great stuff.

                            2. t
                              tochowchick RE: tochowchick Sep 23, 2010 08:27 AM

                              Some great ideas here...thanks 'hounds....

                              1 Reply
                              1. re: tochowchick
                                Phurstluv RE: tochowchick Sep 23, 2010 09:34 AM

                                June's Bon App has a recipe for a farro salad with beets and radicchio, looks pretty, though I am not a beet lover, so haven't made it.

                              2. c
                                cathyeats RE: tochowchick Sep 29, 2010 07:08 AM

                                I just made pickled beets, and I was shocked how easy it was. I didn't can them, they're more like "refrigerator pickles" - they'll keep for a month in the fridge.

                                So pretty, too! http://www.whatwouldcathyeat.com/2010...

                                Here's the recipe:

                                PIckled beets

                                3 pounds medium beets, greens removed (leave a half inch of stem
                                )2 teaspoon whole allspice
                                1 teaspoon whole cloves
                                2 teaspoons yellow mustard seeds
                                1 1/2 teaspoons salt
                                2 1/2 cups apple cider vinegar
                                1 cup water
                                1/2 cup sugar
                                1/2 cup maple syrup
                                A few sprigs of fresh thyme
                                6 bay leaves
                                1 large onion, thinly sliced

                                Put the beets in a saucepan, cover with water and boil for about 25-30 minutes or until tender when pierced with a fork. Drain, rinse in cold water, peel and cut into chunks.

                                Bring the remaining ingredients – except the onion – to a boil, reduce heat and simmer for 5 minutes. Layer the beets and onions into four pint (or two quart) jars, and pour the liquid over. Let cool before covering the jars. Refrigerate for two days before eating.

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