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I really enjoy beets roasted. 425 oven for 75 to 90 minutes wrapped in foil. Then you can use them in any number of combinations - with some mild chevre and toasted walnuts, with quick pickled red onions, fresh cilantro and a citrus vinaigrette, with feta... Lots of ways to enjoy them.
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re: alanbarnes
Okay, somehow the last part of my post disappeared.
I love beets in salad. Roast or steam them (the microwave is great for this if you just have one or two), cut them into dice, and toss them on some dressed greens. (The pepperiness of arugula plays very nicely with the earthiness of the beets.) I like to add some nuts for crunch, and a bit of cheese is welcome too. A couple of times lately I've incorporated deep-fried balls of goat cheese into salads for warm gooey deliciousness.
Also, a cold borscht can be a tasty summer treat. For the simplest version, just simmer cubed beets in broth with salt, pepper, a little onion, and a bit of acid (vinegar, lemon juice, and/or sour salt) until tender, then chill. Top with sour cream and diced cucumber.
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