I’m a big fan of just plain old roasted beets, or raw beets grated into salads, or beets in the juicer. But if you’re looking for something different, consider this recipe.
Stir-fried Beets with Indian Flavors
beets
Notes on Spring Produce
Another amazing week of vegetables. That head of romaine is just right for grilling – if you’re so inclined. I shared directions for grilling lettuce a few weeks ago, but basically – wash the head, cut it in half lengthwise, brush the cut sides with olive oil and grill. Dress it with a simple vinaigrette. Read More…
Beet, Rice and Goat Cheese Burgers
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.
The Hot Pink
How about a beet cocktail? This came from seriouseats.com. I love shrubs!
Eddie Hernandez’ Sweet Oven-Roasted Beets
From chef Eddie Hernandez of Taqueria del Sol.
Beet Cake with Bourbon Sauce
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.”
Roasted Beets, Fennel, and Carrots with Blackberry Vinaigrette
Tyler Williams of Woodfire Grill demonstrated this recipe at Morningside Farmers Market earlier this month. It’s a perfect use of several things in your box (substitute more beets if you don’t have carrots around). Blackberries are in season right this minute and available at most local farmers markets this weekend, so stock up! No faro on hand? Substitute Israeli couscous, orzo or even rice.
Kevin Rathbun Steak Beet Salad
‘Mother-in-Law’ Beet Salad
This last recipe is an adaptation of one from Marc Sommers, executive chef of Parsley’s Custom Catering in Kennesaw, who demonstrated it at the Morningside Farmers Market a year or so ago. He says he “borrowed” this recipe from his Belarusian mother-in-law. I just had a beet-and-potato salad at an Ethiopian restaurant last night and I can’t wait to try this one.
Grated Raw Beet Salad
This recipe is adapted from one by Martha Rose Shulman and published in the New York Times.
I’m always surprised by the number of people who think you can’t eat beets raw. Of course you can!
And if you scrub them well, you don’t even need to peel them. Just trim up the stem and root ends and that’s all the prep they need. Especially if you’re going to grate them.