Beetroot recipes!
Aequitas503
Posts: 62
I absolute *love* beetroot.
The problem is that I don't know many recipes that use it so I mainly end up using it in sandwiches (unless I just eat it out of the tin).
I usually buy the tinned slices, but that being said, I'm open to learning how to cook it or eating it raw (can you eat it raw?)
So, does anyone have any awesome recipes involving beetroot?!
The problem is that I don't know many recipes that use it so I mainly end up using it in sandwiches (unless I just eat it out of the tin).
I usually buy the tinned slices, but that being said, I'm open to learning how to cook it or eating it raw (can you eat it raw?)
So, does anyone have any awesome recipes involving beetroot?!
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Replies
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I LOVE beets. I usually make them by buying them whole and putting them in the crock pot on low overnight. We eat them hot or cold - just plain. My kids love them
Tonight we had them with a few capers and drizzled the juice of them.
YESTERDAY we took raw beets and jicama, shredded both and added balsamic vinegar for a salad. You can also shred them with cabbage and mix with vinegar and mayo (or just vinegar and dill) for cole slaw.
I have a really nifty salad with cold sliced beets and oranges with slices of red onion (very lovely color mix) with a vinagrette.
To quote Star Trek: Beets are a very misunderstood vegetable.0 -
I love making beetroot, sweetcorn, tomato, red onion and bean mix salad! Just dice up the onion, beetroot and tomato and mix through with the corn and beans.
I love a scoop of this with tuna on top! YUM!
Beetroot is also good on pizza with marinated goat cheese feta and chargrilled red peppers! Mmmmmmm.......0 -
At my restaurant, we roast the beets, then finish them off with ricotta cheese and salsa verde and sliced almonds,,.sooooo good!0
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(bookmarking)0
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I hear there is a really good recipe for beetroot and chocolate cake, my mom made it for me once... best.cake.ever.0
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Beets are my favorite and I am constantly surprsed by the number of people who despise them. What's to hate? Anyway, I only use fresh ones. I boil or roast them whole (don't peel them before cooking or you will lose that lovely pigment!), THEN peel them, and eat them as they are. I also like them pickled. Be prepared, however. If you are used to eating them from a can. When you use them fresh, your urine turns a lovely shade of pink, which can be utterly terrifying if you forgot what you ate for dinner the night before. The deep violet of your poop is a wonderful and horrifying reminder as well.
I, uh, heard that from a friend.0 -
Buy them fresh and use the root and greens both! Slice or quarter the root (after a good scrub); chop the greens coarsely; Chop or slice onion and other veggies, if you like. Add a little salt & pepper or other seasonings. Saute' the whole works in a drizzle of olive oil. That, along with the residual moisture on them from washing, will wilt the greens and cook the root. Very low cal, very good!0
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I love to peel fresh beets, under cool running water, dice into cubes, toss with olive oil, salt and pepper, and roast in the oven on a foil lined tray at 400 until tender. They get this lovely crisped edge and tender middle.
My favorite way to eat roasted beets is in a salad. Take cubed turkey breast and a handful of walnuts, toss onto the baking tray in the last few minutes of roasting your beets to warm through. When the beets are done and the turkey and nuts are hot, serve them on top of fresh spinach. I dress this salad with a mix of equal parts fresh lemon juice and real maple syrup. If you want to send it over the top add a dollop of goat cheese. Heavenly.0 -
At my restaurant, we roast the beets, then finish them off with ricotta cheese and salsa verde and sliced almonds,,.sooooo good!
LOVE that idea.
It's also really good with Indian spices.0 -
Beets are my favorite and I am constantly surprsed by the number of people who despise them. What's to hate? Anyway, I only use fresh ones. I boil or roast them whole (don't peel them before cooking or you will lose that lovely pigment!), THEN peel them, and eat them as they are. I also like them pickled. Be prepared, however. If you are used to eating them from a can. When you use them fresh, your urine turns a lovely shade of pink, which can be utterly terrifying if you forgot what you ate for dinner the night before. The deep violet of your poop is a wonderful and horrifying reminder as well.
I, uh, heard that from a friend.
Yes, I heard it from a friend too.
I remember the first time my toddler had this problem. Freak out!0 -
Some great ideas I must remember this post.0
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Nigella Lawson's beetroot chutney. YUM.0
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Mmm - I used to think I didn't like beets, and then I tried cooking them. I think they're a good addition to a homemade pizza, and I usually peel and grate them (raw), toss with a little olive oil, salt, and pepper, and top my pizza with them. I've also grilled them with good results (I dressed them in a balsamic vinaigrette after they were done cooking), and I really enjoy beet latkes! Grate some beets with some onion, add some herbs, salt, and pepper, throw an egg in there, maybe some flour or arrowroot powder (if you're grain-free), and fry them up in a little bit of fat (I love the flavor that chicken fat gives them). It's killer!0
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I like them roasted. Or as Russian beetroot soup (borscht). Lovely with a swirl of low fat greek yogurt or creme fraiche mixed with a bit of horseradish sauce.
The ones in the jar though - grim!0 -
I hear there is a really good recipe for beetroot and chocolate cake, my mom made it for me once... best.cake.ever.
Oh yeah.
Don't know if it was this one, but I've had chocolate beetroot cake - it's awesome.
http://www.marthastewart.com/857644/chocolate-beet-cake0 -
I hear there is a really good recipe for beetroot and chocolate cake, my mom made it for me once... best.cake.ever.
Not particularly calory friendly - but YUM!!!
BEETROOT & CHOCOLATE CAKE
Ingredients:
50g bitter cocoa powder
180g plain flour
1½tsp baking powder
Pinch of salt
250g caster sugar
300g cooked fresh beetroot
3 eggs
200ml corn oil
1tsp vanilla extract
Method:
Heat the oven to 180C/Gas mark 4.
Butter and flour an 18cm (7in) round or square cake tin.
Sift the cocoa powder, flour, baking powder and salt into a bowl. Mix in the sugar and set aside.
Purée the beetroot in a food processor. Add the eggs, one at a time, then add the corn oil and vanilla and beat until smooth.
Make a well in the centre of the dry ingredients and pour the beetroot mixture into the well.
Lightly mix, using a rubber spatula, and pour into the prepared cake tin.
Bake for 40 minutes, or until an inserted skewer comes out clean. It won’t rise a great deal and the top may crack a bit.
Allow to cool a little before removing from the tin, then leave to cool completely on a wire rack.
To serve, dust the cake with icing sugar or bitter cocoa powder, and cut into generous slices.0 -
I love to peel fresh beets, under cool running water, dice into cubes, toss with olive oil, salt and pepper, and roast in the oven on a foil lined tray at 400 until tender. They get this lovely crisped edge and tender middle.
My favorite way to eat roasted beets is in a salad. Take cubed turkey breast and a handful of walnuts, toss onto the baking tray in the last few minutes of roasting your beets to warm through. When the beets are done and the turkey and nuts are hot, serve them on top of fresh spinach. I dress this salad with a mix of equal parts fresh lemon juice and real maple syrup. If you want to send it over the top add a dollop of goat cheese. Heavenly.
Wow -- that sound delish! I may even have to make a special trip out to get some beets and try that for supper tonight!! Share more recipes -- you must be a chef.0 -
Bump. I LOVE beets, but I've only had them from a can or once when the neighbors pickled a jar. I order them at restaurants too, since the boyfriend would not tolerate them as a side dish for himself. I would like to learn more beet applications.0
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i like to make a salad with sliced beets, chickpeas, sliced black olives, chopped celery and grape tomatoes. i use some light olive oil, lemon juice and a lot of salt and pepper to dress it. it's really good. when i have leftovers, i mix some tuna with it for lunch.0
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Can't believe no one has said beet chips yet!
The trick is slicing them to an even thickness (invest in a nice mandolin slicer). Arrange neatly on a cookie sheet (use pam or other nonstick cooking spray!), and season with whatever you like (I prefer Nature's Seasoning blend). Bake at 350. I hesitate to specify for how long, because it really depends on how thick your slices are... mine usually end up taking 25-30 minutes, but keep an eye on them, they can go from chewy to charred pretty quickly lol0 -
I love to peel fresh beets, under cool running water, dice into cubes, toss with olive oil, salt and pepper, and roast in the oven on a foil lined tray at 400 until tender. They get this lovely crisped edge and tender middle.
My favorite way to eat roasted beets is in a salad. Take cubed turkey breast and a handful of walnuts, toss onto the baking tray in the last few minutes of roasting your beets to warm through. When the beets are done and the turkey and nuts are hot, serve them on top of fresh spinach. I dress this salad with a mix of equal parts fresh lemon juice and real maple syrup. If you want to send it over the top add a dollop of goat cheese. Heavenly.
Wow -- that sound delish! I may even have to make a special trip out to get some beets and try that for supper tonight!! Share more recipes -- you must be a chef.
I might be trying that tonight as well! YUM!!!0 -
I love to peel fresh beets, under cool running water, dice into cubes, toss with olive oil, salt and pepper, and roast in the oven on a foil lined tray at 400 until tender. They get this lovely crisped edge and tender middle.
My favorite way to eat roasted beets is in a salad. Take cubed turkey breast and a handful of walnuts, toss onto the baking tray in the last few minutes of roasting your beets to warm through. When the beets are done and the turkey and nuts are hot, serve them on top of fresh spinach. I dress this salad with a mix of equal parts fresh lemon juice and real maple syrup. If you want to send it over the top add a dollop of goat cheese. Heavenly.
Wow -- that sound delish! I may even have to make a special trip out to get some beets and try that for supper tonight!! Share more recipes -- you must be a chef.
I might be trying that tonight as well! YUM!!!
Totally not a chef but I do love to cook. :happy:
Try this salad!! You will love love love it. I like to get the beets with the tops on so you can gauge how fresh they are. The fresher, the sweeter. Sauteed beet greens with garlic and shallots are super awesome too.
And beet chips...to die for. Funny, I always thought I hated beets until I was at a farmers market a few years back and bought some on impulse because they looked so beautiful. Total convert.0 -
Beatroot and Butternut Squash Recipie.
what you will need:
Medium fry pan
Medium pyrex dish
4 large fresh beats
1 package butternut squash cubes (trader joes) ** you can also use a whole squash, but cutting these things is a workout.
1 medium purple onion quartered and halved (you want faily large slices)
2 tbs olive oil
1 clove minced or crushed garlic
salt and peper to taste
**** optional Spices/ additions each will give this dish a differnt spin
** Dill Weed 1 Tbs
** Rosemary
** Cayanne Pepper 1 teaspoon
** Goat Cheese
Chop beets in sizeable cubes, about 1/2 inch by 1/2 inch
One tablespoon of oilve oil to a medium heated fry pan
Add squash to pan and stir gentley but constantly for 2- 3mins, just to flash cook.
line the pyrex with uncooked onions, beets and squash and mix together with seasonings, one tbs oil, and garlic.
Bake at 350 for about 30 mins or until edges have crisped and tuned golden brown
if you would like to add goat cheese, let the beet/ squash cool slightlight and sprinkle a few sizable chunks on top
this mix tastes great served as a cold salad the next day!0 -
Beatroot and Butternut Squash Recipie.
what you will need:
Medium fry pan
Medium pyrex dish
4 large fresh beats
1 package butternut squash cubes (trader joes) ** you can also use a whole squash, but cutting these things is a workout.
1 medium purple onion quartered and halved (you want faily large slices)
2 tbs olive oil
1 clove minced or crushed garlic
salt and peper to taste
**** optional Spices/ additions each will give this dish a differnt spin
** Dill Weed 1 Tbs
** Rosemary
** Cayanne Pepper 1 teaspoon
** Goat Cheese
Chop beets in sizeable cubes, about 1/2 inch by 1/2 inch
One tablespoon of oilve oil to a medium heated fry pan
Add squash to pan and stir gentley but constantly for 2- 3mins, just to flash cook.
line the pyrex with uncooked onions, beets and squash and mix together with seasonings, one tbs oil, and garlic.
Bake at 350 for about 30 mins or until edges have crisped and tuned golden brown
if you would like to add goat cheese, let the beet/ squash cool slightlight and sprinkle a few sizable chunks on top
this mix tastes great served as a cold salad the next day!
Wow yum. I can't wait to try this. Might be nice with some sweet potato too. Mmmm...0 -
I've had something like this before and it was fab:
http://www.davidlebovitz.com/2011/11/moist-chocolate-beet-cake-recipe-nigel-slater/0
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