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Herbs to compliment beets

n
nlgardener Apr 19, 2013 09:17 AM

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.

  1. s
    scunge Apr 19, 2013 09:53 AM

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

    2 Replies
    1. re: scunge
      n
      nlgardener Apr 19, 2013 10:14 AM

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

      1. re: nlgardener
        s
        scunge Apr 19, 2013 01:07 PM

        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. jpr54_1 Apr 19, 2013 09:57 AM

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

      2 Replies
      1. re: jpr54_1
        n
        nlgardener Apr 19, 2013 10:19 AM

        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. re: jpr54_1
          jpr54_1 Apr 19, 2013 11:26 AM

          slice on mandolin

        2. jmckee Apr 19, 2013 09:59 AM

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

          4 Replies
          1. re: jmckee
            n
            nlgardener Apr 19, 2013 10:25 AM

            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
              1sweetpea Apr 19, 2013 10:37 AM

              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
                w
                Westminstress Apr 19, 2013 11:37 AM

                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
                  n
                  nlgardener Apr 19, 2013 12:58 PM

                  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. w
              Westminstress Apr 19, 2013 11:34 AM

              I recently made a beet salad with tarragon and chives, and it was really good! Recipe here: http://www.krystaslifeinfood.com/2010...

              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. newsouthfoodco Apr 19, 2013 11:37 AM

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

                1. n
                  nlgardener Apr 19, 2013 01:05 PM

                  Thanks to all for ideas. I love beets. These were super friendly. They were cooked al dente and vacuum sealed. I cut them into large dice with the one and only kitchen knife and heated them in butter in a crepe pan (the only skillet not flaking Teflon) seasoned with salt, pepper and at the end a shot of balsamic. They were the star of the show.

                  So difficult not having adequate appliances, pots, pans, knives, implements and a cupboard of spices in a rental. Hard to justify spending money to beef up a pantry you're going to leave in 2 weeks.

                  1. prima Apr 19, 2013 01:17 PM

                    I like fresh tarragon with beets, with a little olive oil and white balsamic.

                    1. h
                      Harters Apr 19, 2013 03:11 PM

                      Cooked beetroot often form a starter or part of a salad in this house. Invariably topped with a scattering of chopped chives.

                      As you also have goats cheese, I reckon that crumbled over slices of the beetroot is going to make an excellent starter. Basic vinaigrette as a dressing.

                      However, as you want to serve it as an accompaniment, I woulkd just heat it up and serve it simply with the chicken. Wouldnt have been my first choice to go with chicken - it's strong flavour could easily overpower the meat.

                      1. s
                        Sharuf Apr 21, 2013 01:50 PM

                        Nobody has mentioned beet greens! They're a bonus veggie and better than spinach, IMO.

                        1 Reply
                        1. re: Sharuf
                          helen_m Apr 21, 2013 02:14 PM

                          I really love the greens - it's not that often that I find them fresh enough to eat raw or cook (esp not when I was in the UK - I have found the US much better for leafy greens in general)

                        2. helen_m Apr 21, 2013 02:22 PM

                          I like them roasted in foil Jamie Oliver style with balsamic, olive oil, garlic and thyme. Rosemary or marjoram works well too. Since yours are already cooked you could just warm them in the oven with the chicken?

                          My uber favourite way to have beetroot is roasted then peeled, sliced with a creamy torn up burrata (a good mozza is almost as good) drizzled with lovely peppery olive oil, toasted hazelnuts and mint (I've used thyme and marjoram too) so you could easily do a chevre version.

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