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Apr 19, 2013 09:17 AM

Herbs to compliment beets

I'm in a vacation rental in rural France with a minimalist kitchen. I purchased some vacuum sealed cooked beets to go with a roast chicken for a simple supper, along with a simple salad. I have to reheat the chicken.

I have butter, salt and pepper. Then I have available growing in garden pots summer savory, tarragon, bay leaves, chives, thyme and rosemary. Also half a lemon, leftover from another meal. Balsamic vinegar and olive oil, as well.

What would you do with them? I also have some chèvre.

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  1. I make beets almost weekly ..recently with sea salt, pepper allspice and dill .

    2 Replies
    1. re: scunge

      This combo of spice and herb is intriguing. Are the beets warm? How do you cook them?

      1. re: nlgardener

        I bake them and eat some right away. Then quarter them and while still warm toss with the spices and along with sliced raw onion ...put in a glass jar and cover with vinegar and olive oil.

    2. beets, s/p,tarragon,chives, lemon, evoo, and balsamic vinegar.
      great beet salad

      3 Replies
      1. re: jpr54_1

        Thank you. I originally bought the beets to use as a salad, but they are morphing into the only starch....maybe I can do this as a warm side. Tell me how you would cut the beets. They're whole, about the size of medium red potatoes. Dice, slice, julienne???

        1. Dill and chives are my go-to for cold beet salad.

          4 Replies
          1. re: jmckee

            Sadly no dill but I will come back to this thread. I had in my head a green salad with beets, chèvre, vinaigrette and walnuts. Never scored the walnuts. Also absent is any starch so beets are it. (my companion is a meat and potatoes kind of guy)

            1. re: nlgardener

              Talk to me about summer savory, please. This is an herb I haven't tasted before.

              As for the beets, assuming they are sweet, there is nothing wrong with a very straightforward vinaigrette of lemon zest, juice and olive oil with chives, or you could slice or dice them and heat them with some butter and thyme. A little cracked black pepper and good salt and you've got delicious hot beets to serve alongside your heated roast chicken. You already have salad greens, so you could go ahead with the lemon and olive oil vinaigrette, adding tarragon and a minced shallot (if you have it -- chives if you don't have the shallot).

              Do you have spices? I'm partial to beets with cumin or coriander (or both). Caraway is nice too. I love the allspice and dill idea. I'll have to try that one.

              1. re: 1sweetpea

                I like the sound of your reheated beets with butter and thyme -- I am going to store this idea away because I often roast beets in advance for use later in the week.

                1. re: 1sweetpea

                  I'd have to go back and chew a bit of leaf again on the summer savory. Not mild, but not strong. I've never met it before. Maybe someone else can chime in.

                  No spices in the place, and I spent almost 10€ buying salt, pepper and butter.

            2. I recently made a beet salad with tarragon and chives, and it was really good! Recipe here:

              You could use lemon juice instead of orange and balsamic vinegar instead of red wine vinegar to add sweetness. Skip the onion too if you don't have it and just add extra chives.

              I also think beets and chevre would be lovely with chives, oil and vinegar (and some lemon juice if the balsamic is too sweet).

              In either case, I would serve the beets as a salad, either sliced or cut into thin wedges. Take them out of the fridge long enough before dinner that they can come to room temperature, and dress them in oil and vinegar, salt and pepper right away so they can absorb the dressing. Right before serving, add the remaining ingredients and reseason if necessary.

              1. You could make a balsamic reduction with the vinegar and drizzle over the beets.