Any preference/ recommendations on preparing beets? I have 6 med/small

B

barb_b

Well-known member
size beets that were from a local farm. We have some great rec in the archives. They seem to either roast or steam the beets. Is there a preference? I only roasted beets once, many a moon ago, and it was very, very messy. I recall when we sold the house, it still had a beet stain on the countertop. Hence, I am a little scared. Thoughts / advise?

I was looking at some salad recipes as well as some pickling recipes. Unfortunately, the green tops have become a little wilted.

TIA for any advise / thoughts

Barb

 
they're actually really good grated raw into salads...

preserves a lot more of the vitamins, beta carotene and nutrients that way. But if I'm going to cook, I'm in the roasting camp. Just love that taste.

One of my favorite roasted beet recipes I've been making since college:

Roast beets. Grate. Stir in enough sour cream to make a thick spread with the amount of beets you roasted. Stir in chopped walnuts, salt, and pepper. Spread on small slices of pumernickle or crackers.

That's it. Classic Russian Zakushka.

Pass the frozen vodka.

 
I like to boil them- and eat the tops cooked with onion and a little butter

Cut the tops off but leave a little stem- if you scalp the beets they will "bleed" more. Also leave the root end intact. Cover with water and simmer until you can poke easily with a knife. Cool them down a bit then, under running cool water, skin them in the sink with a paring knife. At that point cut off the root end and the rest of the stem end and either slice or chunk the beets and do with them what you want.

I like to cook the tops with just a little water, onion and butter in a covered pan. Delicious.

 
I like them roasted, and I didn't find it messy.

Once they are roasted, the skins just slide off. I roasted and skinned them in a pan covered with foil, so just gathered up the mess and threw them away once I was finished.

I grated raw beets ONCE - never again. Beet juice was everywhere! What a mess. That was with a box grater, maybe a food processor would be better.

 
Alton Brown's Roasted Beet and Pickled Beets. It's the only way I cook them since I tried it.

They're roasted in foil so they're not too messy.


ROASTED BEETS
This method of flavoring beets by roasting them in foil with herbs comes from Alton Brown. Enjoy them as is, or prepare his pickled beets, below.

Roasted Beets:
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes. Cool slightly and peel. Toss warm with a little more olive oil, salt and pepper, or cold with vinaigrette.


PICKLED BEETS
Peel the roasted beets and slice thinly. Slice a large red onion and layer beet and onion slices in two 1-quart jars. In a small pan, bring to a boil 1 cup tarragon vinegar, 1½ teaspoons Kosher salt, ½ cup sugar and 1 cup water. Pour over beets and seal jars tightly Refrigerate from 3 to 7 days before serving.

 
some folks like to peel the beets first, like a potato and then roast so you don't lose that nice

roastiness by discarding the roasted peel.

 
We like this Roasted Beets and Mango Salad.

* Exported for MasterCook 4 by Living Cookbook *

Roasted Beets & Mango Salad

Recipe By : Cooking Light Mar 1999
Serving Size : 4 Preparation Time:
Categories : Fruit Salad
Vegetable


Amount Measure Ingredient -- Preparation Method

2 large beets (about 3/4 pound), trimmed
1/4 cup orange juice, divided
2 Tbs lime juice, divided
1/4 tsp black pepper, divided
1 Tbs honey mustard
2 tsp olive oil
1/8 tsp salt
6 cups gourmet salad greens
1 cup diced peeled ripe mango (about 1/2 pound)

1. Preheat oven to 425°.

2. Place the beets in a baking dish, and bake at 425° for 1 hour and 10
minutes or until tender. Cool beets. Combine 2 tablespoons orange juice, 1
tablespoon lime juice, and 1/8 teaspoon pepper. Peel beets; cut each into 8
wedges. Toss beets with orange juice mixture.

3. Combine 2 tablespoons orange juice, 1 tablespoon lime juice, 1/8 teaspoon
pepper, mustard, oil, and salt. Combine the salad greens and diced mango.
Drizzle with mustard mixture, and toss well to coat. Divide salad evenly
among 4 plates, and top with beet wedges.

Recipe Source: Cooking Light Mar 1999


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Rec: Roasted Beet Salad with Orange Dressing. Curious, your recipe reminds

me of one of my favorite salads that I picked up from Bon Appetit a long time ago. I love the addition of mango and I happen to have a mango that is screaming to be used for this. Thanks!

* Exported from MasterCook *

Roasted Beet Salad w/Orange Dressing

Recipe By : Bon Appetite
Serving Size : 4 Preparation Time :0:00
Categories : Salads And Dressings

Amount Measure Ingredient -- Preparation Method

3 medium beets
1/4 cup fresh orange juice
1 1/2 teaspoons orange zest
1 1/2 teaspoons honey
1 1/2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon olive oil
salt and pepper
4 cups mixed salad greens
1/2 cup red onion -- thinly sliced

Preheat the oven to 350 F. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4" dice.

In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper. Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion.

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