Beets

[psuahr]

Help! I have some fresh beets from my in-laws garden and don't know what to do with them. Does anyone have any simple beet recipes to share?

[luv2cook]

Aimmmmeee, yes, I do. So simple you won't believe. I adore fresh beets! The only part I don't like is the color runs but I forgive them.

Slice the beets via food processor or by hand (god forbid). Layer in cass. dish with red onion, little kosher salt, pepper & 1 or 2 TBS. of butter. Cover with foil and bake for 40 min. at 350. They're wonderful. Also, last month there was a recipe for horseradish beets. That was good, too.

PS. The time will depend on how thick you sliced them. I use my KA FP.

[Kristine]

When I visited Australia last Semtember, the family we stayed with cooked a delicious dish of roasted vegetables that had beets in it too. So I would definitely do something like luv2cook suggested and you could even add some other veggies if you like (if I remember correctly, in addition to beets, the lady in Australia used potatoes, squash, sweet potatoes, and maybe some others...sprinkled w/ olive oil and roasted in the oven).

[Jeanne G]

Girl, this is the very best salad I think I've eaten!! ;) I even made it recently for a dinner party without the lettuce, more of a 'side of beets'. I can't imagine you being disappointed especially if you like beets!!!

ROASTED BEETS WITH WALNUT BASIL DRESSING


1 1/2 to 1 3/4 pounds beets, trimmed and halved
1 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch lettuce, well washed and torn apart.

For the Walnut Basil Dressing:
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt

3 ounces Gorgonzola cheese


Preheat the oven to 400 degrees.

To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 1 hour, 10 minutes. When they are cool enough to handle, remove the skins and slice the beets. Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

To make the Walnut Basil Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.

Divide the lettuce between 4 to 6 plates and top with equal amounts of the dressing and then the beets. Then top with crumbled gorgonzola cheese.

Serves 4 to 6

[BosunsWife]

I'm kind of a beet purist. I was raised eating them a lot (dad grew them yearly in the garden). My favorite is to pressure cook them or boil them if you don't have a pressure cooker, let them come to room temp., peel the skin off,slice them and spread a tiny bit of mayo on them. I also will sprinkle them with balsalmic vinegar and freshly ground pepper. Mmmmm! Might have to see if I can find some at the market next week.

[Chefzhat]

There was a beet and grapefruit salad in CL a few months ago, maybe the March issue? It was AWSOME, we made it for our cooking group. I really loved it. If you can't find it on search I'd be glad to post it for you.

Debie

[JillC]

I've rediscovered beets this summer. I can't seem to get enough of them and buy a couple of bunches every week at the Farmer's Market.
I like them raw in salads, but l love them when they're cooked. I boil (30-45 min), pressure cook (15 min) or roast (30-45 min at 450) them and then peel them. At this point I can sprinkle a little salt on them and eat them just like that. But they're even better if I slice them and saute them with some honey and balsamic vinegar. This gives them a sweet and sour glaze that's awesome!

[Kelli Kerrigan]

Jeanne G!!!!!!
Oh my world! I went home and made your Roasted Beets with Walnut Basil Dressing! It is awesome! I plan on eating the whole thing myself.....I will not be giving 'tastes' of this to my fellow co-workers that are foodies too. (I typically share)
I made it as a side dish to crab cakes. Yummy!!!!!!!
I will be making this dish (or salad) often for myself and for company too.
Thanks so much for sharing. You made my day!

[Jeanne G]

Kelli,
You are too cute! ;) I know, I LOVE this recipe. It's amazingly simple and really delicious! I have some in the fridge here at work that I will eat as a snack this afternoon. Thanks for sharing your great experience. I love it when I can share a wonderful recipe and someone tries it!!! (And vice versa of course!).
And crab cakes sound awesome too, you're giving me ideas!!!
Thanks,
Jeanne

[Beth Y]

Beets are some of my favorite things. They are so good and so amazingly good for you. I roast mine to avoid loss of any minerals from boiling. JillC's times are about right depending on how big they are. I just wash them, wrap them in foil and stick them in the oven on a cookie sheet/jelly roll pan. Just poke them to make sure they are tender before you take them out. When they cook, just rub off the outer skin and voila, they are ready to eat.

Like others have said, you can just toss in balsamic, or I recommend the wasabi vinegaretter previously posted on this BB. My FAVORITE thing, though, is to make a salad with arugula and beets. They just go together so great and, again,, the combination is so good for you. You can add other things as your heart desires, like goat cheese, parmesan, pecans, pears(oooh, the sweet, the tart arugula, mmmmm). Top with a nice balsamic vinegarette, MMMMMMM.

[Grace]

Kelli:

You won't share even with ME ????!!!!!

:D :D :D That recipe sounds fantastic - maybe you'll have to make it for the next supper club???!!! (Please?!!)

Just think:
2 weeks to supper club (and counting!)........
1 week to THE BOX!.....
1-1/2 weeks (or so) to the SEPTEMBER ISSUE!!

I got 4 volumes of the CL annuals - '87, '88, '89 and '90 today (I got them from ebay). Haven't had time to look through them yet, but that pretty much completes my set except for the first half of 1991. I'll have to bring them to the next supper club so everyone can glance at them! I hope they have some good recipes! Oops, what a dork - next supper club is at MY house!!

Isn't my life exciting? I don't know if I can stand the anticipation of all these exciting upcoming events!

:D

[gabbyh]

I must admit...beets were not on my list of "favorite foods"...until, that is, I married an Aussie, and went to Australia!!
In Australia, beets (or beetroot as they are know), are a staple in their diet...and they eat them on EVERYTHING...well almost...sliced on burgers...in sandwiches...in all salads...and just on the table as a condiment...
One of my favorite things, which we have duplicated at home is a "salad roll": a large hard roll, small bit of butter, shredded carrot, shredded cheese (usually cheddar), shredded lettuce, sliced cucumbers, sliced tomatoes, and SLICED BEETROOT...a "gourmet salad roll" can include alfalfa sprouts and brie cheese...a "deluxe salad roll" includes everything mentioned above, plus pieces of chicken, ham, or roast beef...on a bacon-cheese roll...they are made at the bakeries, wrapped in plastic wrap, and sold to "walk-in" customers for lunch or a snack...and they are DELICIOUS...I had one almost everyday for lunch, and can hardly wait till our next trip!
My hubbie is dying to try the beet recipe mentioned above!:cool:

[Kelli Kerrigan]

Grace, I'll make it for the next supper club meeting, which, yes, is at YOUR house. (At least you won't forget your tupperware this time!)
I totally adore this stuff! I went back for seconds last night. And it's my lunch today. (Thank goodness it's warm and I'm drinking lots of water to FLUSH out all that wonderful red coloring that is running through my system.)

I have also made a decision about it. I have some GORGONZOLA stuffed ravioli in the freezer that I purchased at Trader Joe's. I'm going to heat some of the beets up and use as a SAUCE for the pasta. Now doesn't that sound wonderful!

I'm in beet heaven!

[Curleytop]

My Mom used to make pickled beet salad all the time. I am the lazy one and used the canned. You can boil your beets or pressure cook them, then let them cool. Goes well with a cold supper! (this is a German recipe)

* Exported from MasterCook *

PICKLED BEETS

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Salads Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cans Sliced Beets -- Drained
1 Cup Beet Juice (Approx)
1/3 Cup Sugar
1/2 Cup White Vinegar
1 Small Onion -- Sliced, thinly
Peppercorns, Allspice, Bayleaf, Cloves
Salt

Combine all liquids. sugar and salt and bring to boil in
saucepan.
Place drained beets and sliced onion in glass jar, add all spices and pour liquid over all to cover.. Cover jar and place in refrigerator to marinade. Ready to eat in about 24 hours. Keeps quite well in refrigerator for a week or so.


- - - - - - - - - - - - - - - - - - -


NOTES : 3 parts beet juice, 2 parts vinegar, 1 part sugar

[workinprogress]

Beth Y, how long do you roast them and at what temp? ..

(Later...) Oops, I just re-read the posts and noticed that JillG had already given the info wanted. Sheepish grin...


Robin the Inattentive

[psuahr]

Wow - I may even get my husband to try the beets! I think he might actually like the beets with basil-walnut dressing. And if not, that is more for me to enjoy. Thanks for sharing the beet ideas. I am starting to wish I had taken more... I guess there is always the next visit home!

Aimee

[SusanL]

Thanks for the wonderful recipe, can't wait to try it!!
Kelli I went to the doctor because I thought I had a bladder infection, I ate too many red beets, no wonder I didn't have any discomfort!! Color my face RED :confused:

[Beth Y]

Oh, yeah, Susan, I forgot to mention, that if you eat a lot of beets, DO NOT be shocked by the red in the potty when you go. It has made me very scared more than once, before I remembered, "oh, yeah, I ate beets last night!".

[luv2cook]

in regards to the "potty" issue, it *may* last a couple days, if you know what I mean...