After discovering fresh (read: not from a can) beets a few years back, we tried them every which way and loved them a little more with each incarnation. But lately, we’ve gotten into a beet rut and feel like it’s time for something new. These dishes all seem full of fresh and interesting flavors. Have any others to add?
1. Herbed Goat Cheese Tart with Roasted Beets from Crumpets and Cakes - This would be such a wonderful starter for a late-summer party.
2. Mikado Salad from Delicious Days - This raw salad with Greek yogurt sounds so refreshing.
3. Golden Beet Soup from Epicurious - There’s something about using golden beets that makes this classic soup so intriguing!
4. Smoked Beets with Grilled Steak and Cottage Cheese Dressing from Jamie Oliver - Rustic and divine.
5. Iced Beetroot and Gin Shots from Scrumptious South Africa - This just makes us happy.
6. Farfalle with Golden Beets, Beet Greens, and Pine Nuts from Bon Appétit - We love recipes that make use of the beet greens too.
7. Salt-Crusted Beets with Horseradish Creme Fraiche from Epicurious - An interesting cooking technique from Chef Dan Barber.
8. Beet Risotto from Gourmet - We’ve always been curious to try this.
What other beet-centric recipes have you been loving recently?
Related: Tip: How to Roast and Peel Beets
(Images: Crumpets and Cake and Scrumptious South Africa)
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Comments (10)
How timely! I just inherited a generous bunch of beets from my uncle's garden. I used some in a variation on the beet/black bean burger from here and wasn't sure what to do with the rest. I was going to do beet carpaccio, but this post is full of inspiration and now I'm torn. The idea of smoked beets sounds so wonderful, I'll have to think up a use for them.
We have been getting a lot of beets from our farm share this summer. We've done Beet Potato Latkes, Beet Peach Muffins, and Beet Bean Burgers .
I think I'll do another batch of the muffins this weekend... our crisper is piling up with beets again!
A favorite tried and tested recipe for us is a roasted beet salad. Roast the beets in foil to keep in the juices. Add to a salad of seasonal mixed greens, crumbled blue cheese, crushed walnuts. I usually add the beet juices to a simple dressing of EVOO and balsamic vinegar.
beet + horseradish + smoked trout = winner
As a kid, my mom would mix beet and apple juice instead of giving us kids koolaid. Tastes great and is way healthier!
Any advice on keeping peeled, roasted beets in the fridge? I roasted some and they started molding almost immediately...
It's funny. Beets are one of those veggies (like tomatoes) I really want to like. I have tried--made them in all kinds of ways--but in the end they still taste like dirt to me (my husband says I should think of it as earthy...yeah, right). I have decided I just need to admire them from afar--and accept that they are my cilantro.
My absolute favorite beet pasta (using the greens too) is this one - http://www.vegetablegardener.com/item/2705/whole-beet-pasta-sauce
I make it many times throughout the year. Sometimes instead of pasta, I'll put it over millet or quinoa. It's also so beautiful - fuchsia !
And, for the recipe I posted above, I have substituted the gorgonzola with feta or goat cheese. Also, use the zest from the lime and orange.
I made lovely chilled bortsch for a picnic today. 2 pounds of beets boiled and chilled, a pint of rasberries, a handful of red onion, lots (like 1/2 a cup) lemon juice some balsamic and a few spoons of sugar all blended with beet cooking water. So many compliments and so wonderfully summery.