So, CB decided to roast several pounds of fresh beets and now it's up to me to figure out something

S

steve2-in-la

Well-known member
interesting to do with them. I've already marinated and jarred some, used them in beet, goat cheese and arugula salad, beet-orange-fennel salad with feta . . . you know, the usual.

A little help here?

 
From my files to try:Roasted beets & carrots with cumin vinaigrette, chickpea puree, & flatbread

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PUREE, AND FLATBREAD

Ingredients

10 medium beets (red and golden), cleaned, trimmed
5 tablespoons plus 1/2 cup extra-virgin olive oil, divided
1 teaspoon salt
2/3 cup water

6 medium carrots with green tops
2 teaspoons fresh thyme leaves
1 1/2 teaspoons cumin seeds
3 tablespoons red wine vinegar

1/2 cup fresh Italian parsley leaves
1/4 cup thinly sliced shallots (about 1 large)
4 teaspoons fresh lemon juice, divided

*Chickpea Puree
6 purchased flatbreads

Preparation:

Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.

Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.

Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.

Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.

Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.

Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

Servings: Makes 6 servings.

From Suzanne Goin
Bon Appétit | October 2006

http://www.epicurious.com/recipes/food/views/ROASTED-BEETS-AND-CARROTS-WITH-CUMIN-VINAIGRETTE-CHICKPEA-PUREE-AND-FLATBREAD-236172

 
Chickpea Puree for above recipe:

CHICKPEA PUREE (Dahl)

Ingredients

1 teaspoon cumin seeds
3/4 cup extra-virgin olive oil, divided
3 large garlic cloves, minced
3 cups drained canned chickpeas (garbanzo beans; from about three 15-ounce cans), liquid reserved
1 teaspoon coarse kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

Preparation

Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.

Heat 1/4 cup oil in large saucepan over medium-high heat.

Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes.

Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes.

Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool.

(Serve with flatbreads).

Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

Servings: Makes 6 servings.

From Suzanne Goin
Bon Appétit | October 2006

http://www.epicurious.com/recipes/food/views/Chickpea-Puree-236165

 
Another one from my files: Baby beets with mango vinaigrette

BABY BEETS WITH MANGO VINAIGRETTE

Talk about contrasts — this bright mango vinaigrette balances beets' earthy flavor.

For the Vinaigrette,
1/3 cup mango, diced
1/4 cup fresh lime juice
1/4 cup light olive oil
1 T. sugar
1 t. shallot, minced
1/2 t. lime zest, minced
1/4 t. crushed red pepper flakes
Salt to taste

1 1/2 lbs. baby beets, wash and trim tops, leaving 1" (leave roots on for looks)

Serve Halved Beets with:
Mango Vinaigrette
Bibb lettuce leaves
Finely diced fresh mango

DIRECTIONS:

Blend diced mango, lime juice, olive oil, sugar, shallot, lime zest, pepper flakes, and salt in blender. Process until smooth and creamy.

Steam beets for 12 - 15 minutes; test for doneness by piercing them with a paring knife or tasting some. Cool beets slightly. Remove skin with your fingers, or scrape it off with the back of a paring knife. Halve beets lengthwise.

Serve beets at room temperature on beds of Bibb lettuce. Drizzle with Mango Vinaigrette and sprinkle with diced mango.

Makes: 4 Servings

Cuisine At Home

 
REC: Roast Beet and Pomegranate Soup with Spiced Apple-Mint Crema

Roast Beet and Pomegranate Soup with Spiced Apple-mint Crema

Recipe By : Executive Chef Craig Hetherington

Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1 pound medium beets -- stems removed
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 cup thinly sliced yellow onion
1/4 cup carrot -- small dice
1/4 cup celery -- small dice
1 teaspoon minced garlic
6 cups chicken stock
1 ounce pomegranate juice -- (1 to 12)
1/2 cup pistachio nut -- toasted and crushed
Apple-Mint Crema


Preheat oven to 375 degrees F.

In a bowl, place the beets, 2 tablespoons of oil, salt and pepper, and toss to combine. Spread the beets on a baking sheet and roast until caramelized or tender in the middle, about 1 hour. Remove from the heat and let cool slightly. When cool enough to handle, peel beets and cut into ½-inch cubes.

In a medium, heavy pot, heat remaining olive oil over medium-high heat. Add the onions and sauté until tender, about 4 minutes. Add the carrot and celery, and sauté until tender, about 3 minutes. Add the garlic and sauté for 30 seconds. Add the roast beets, pomegranate juice and stock. Bring the soup to a boil and reduce the heat to medium-low and simmer for 20 minutes. Turn off the heat and let cool slightly.

With a hand immersion blender, or in batches in a blender, puree the soup. Serve hot or refrigerate until cold, at least 2 hours and serve chilled.

Top either hot or chilled soup with the apple-mint crema and toasted pistachios.

Source:
"Traca Finer Kitchens"
http://i368.photobucket.com/albums/oo124/MichaelJohn52/IMG_0865.jpg

 
REC: Cold Beet Soup

Don't ask me what beet wine is. Not having any in my pantry makes me feel so ... inadequate.

Cold Beet Soup
Serves 4 to 6

2 cups shredded beets (3 to 4 medium beets, cooked)
3 cups apple cider or juice
1/2 cup red wine vinegar or beet wine
1/4 cup grated horseradish

Put everything in a blender. Blend for 2 minutes or until very smooth. Chill well.

 
REC: Red Polenta (a nice base for grilled sausage)

Red Polenta
Serves 4

1 roasted beet
2 tbsp olive oil
1/3 cup heavy cream
1 cup coarsely ground cornmeal

Peel the beet, then puree with the olive oil and cream.

Make polenta your usual way, adding the pureed beets after the first 25 minutes. Cook for another 15 to 20 minutes until the polenta is done. Taste for salt.


From "Piano, Piano, Pieno: Authentic Food from a Tuscan Farm," by Susan McKenna Grant

 
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