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Mar 20, 2011 05:14 PM

Favorite way to use roasted beets?

I roasted a bunch of red and gold beets in olive oil today and they came out perfectly! (YAY!) Just had them in a salad with goat cheese, walnuts and champagne vinaigrette, but there's a lot more to use.

I'm thinking of adding them to other roasted veggies - I have butternut squash and sweet potatoes as well. But I'm kind of at a loss as to what to do with them. They're great just cubed up as they are, but I was thinking I'd do something cool with them.

So, what's your favorite way to use roasted beets?

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  1. I've had a dish of slices of tender beef browned, then finished with port and beef broth with rosemary and cubed beets. It's surprising and quite good!

    1. My favorite way is from Ana Sortun's book Spice. Once the beets are roasted, let them cool enough to peel, then slice. On a platter spread with toasted orange aoili, spread out the sliced beets. Top with sauteed beet greens & toasted pistachios. Drizzle a bit of olive oil & sprinkle with salt & pepper. Serve with fresh salad greens. This salad goes with just about everything- from a heavy lamb or pork main dish, to light fish, to grilled hamburgers. Just typing this makes me want to make it for dinner tonight!

      1. My favorite is still the one from last summer with goat feta and arugula from the local farmer's market, radishes and a sweetish vinaigrette.