This is a recipe from Mark Bittman’s “How to Cook Everything Vegetarian.” In his notes he says, “Beets, like carrots, can be eaten raw. And they’re delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance.”
If you don’t have shallot, finely dice a little bit of the yellow-skinned onion in today’s box.
Love this recipe from Whole Foods. No need to cook the beets. Their recipe used fennel which of course isn’t in our box this week. You could add sliced radishes (sliced instead of grated like the beets so you can some contrasting textures). Hope you have mint in the garden because it really makes this slaw sing. I think I’ve mentioned before how much I like dried fruit in salads. Substitute golden raisins, chopped dates, dried cranberries or whatever you have on hand. And if you want a little crunch, chop up some pecans or add some sunflower seeds. Great for a Memorial Day picnic.
My favorite way to eat beets is to roast them. Just roasted and sliced, I’m generally happy. But here’s a fancier version that doesn’t take too much more time. It’s adapted from a recipe in Cook’s Illustrated magazine. I’m including their method for cooking beets. You can follow that, or you can roast them in whatever way you prefer. Use the mint if you have some in your garden, or pick up a bunch at a local farmers market.
Linda Gable created this recipe as a way to make a delicious treat a little more healthy. She roasts a variety of vegetables – beets, rutabagas, sweet potatoes and turnips for example – and then peels and purees them. She says she always begins with a red beet and then adds whatever she has on hand. “If you have more puree than you need, it can be frozen for future use. Have fun experimenting with different vegetables. This cake also freezes well so sometimes I bake a few at a time and keep them on hand.”
This recipe was published in the New York Times. A really yummy veggie burger. Unless I plan to serve my beets raw, I go ahead and cook the whole batch (either wrapped in foil as a big bundle and baked, or put into a large microwave-proof container with a little water, covered, and allowed to steam in the microwave). Now I have roasted or steamed beets to pickle, slice into salads, or turn into dishes like this.
This recipe is a little more involved than what I usually offer, but I couldn’t resist the idea of a beet cake. The recipe comes from Michel Nischan, author of “Sustainably Delicious: Making the World a Better Place, One Recipe at a Time.”