Have a large supply of Beets...need suggestions???
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?
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.
re: tall sarah
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.
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.
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.
Beet risotto. Roast the beets and follow regular risotto procedures. You won't believe what a beautiful color your risotto will be.
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.
I like beets in pancake/latke/fritter form. These recipes are both great.
Bon Appétit's Beet and Carrot Pancakes
Bon Appétit's Cumin-Scented Beet Latkes
I also really enjoyed this Red Lentil Salad With Feta and Beets from Food & Wine.
And there is always Chocolate Beet Cake!
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.
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.
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.
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!
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.
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:
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.