Beets anyone??

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  • rainbow198
    rainbow198 Posts: 2,245 Member
    I make a protein smoothie a couple times a week that uses a small raw beet, cranberries, any berries I have on hand, 1/2 banana, a handful of greens, hemp protein powder, add-ins such as hemp seeds, collagen powder, splash of aloe vera juice etc. and water. It's low in calories, very filling and it takes me about an hour to finish.

    It's delicious and with a very pretty colour.

    I also make Polish beet soup which is yummy.
  • Kadoober
    Kadoober Posts: 289 Member
    I roasted one red and one yellow beet last night, and I'm a bit obsessed with this new (to me) preparation.
    I cut them up into about 1 inch chunks, tossed them with about 1/2 Tbsp of coconut oil, and then took 1 tsp salt, 1 tsp garlic powder and 1 tsp rosemary and ground that up together and sprinkled it over the beets. I roasted them at 400 degrees for about 25 minutes.

    I had made them to take for lunches, but ate about half of them right off the pan. They are delicious!
  • missysippy930
    missysippy930 Posts: 2,577 Member
    My very favorite is pickled beets.
    As so many others stated here, we like them roasted also. Salt, pepper & EVOO. They are really good paired with fennel.
    I have never tried them raw, but think I may try them on a salad.
  • tess5036
    tess5036 Posts: 942 Member
    Beet chips :)
  • goldthistime
    goldthistime Posts: 3,213 Member
    We have been buying them precooked at Costco (just heat and eat), but recently have found them raw but spiralized in the grocery store and they cook up quickly. We also make a raw beet protein powder "pudding" in the Vitamix with a few dates in there to sweeten it. Oddly good. Tastes like it's birthday cake flavour.
  • Lift_Run_Eat
    Lift_Run_Eat Posts: 986 Member
    Not plant based, but my favorite is baked with some goat cheese!!! YUM!
  • WilmaValley
    WilmaValley Posts: 1,092 Member
    Trader Joe's has great vacuum sealed beets, use them in salads
  • gentlygently
    gentlygently Posts: 752 Member
    Try slices of raw or cooked betroot with lots of mint - and yoghurt too if you want. Very good combo.

    Or 'pop' lots of mustard seeds in a small amount hot oil and pour over matchsticks of raw betroot. Delicious.

    Or add cooked beets to corn beef hash - fab

    Or use in chocolate cake (honest!)
  • curiousgp
    curiousgp Posts: 122 Member
    amandacmariej wrote: »
    Hello! So, I really love the taste of beets. I have always loved canned picked beets, and now I love store bought beet chips. I am trying my best to eat plant based and make everything myself so I can try to “eat clean.” I have asked a vegan friend of mine for her best beet preparation, and she doesn’t like beets! I made an oven roasted beet recipe I found online and it scorched! I really really want to buy an prepare my own beet snacks but I need some advice on how to go about that for something tasty. I appreciate any advice from any fellow beet eaters :)!

    beets have a lot of sugar - hence easy to scorch - roast at 450 - coat well w/ olive oil and season. If they are boiled and peeled prior to roasting they taken roughly 10 minutes in a well heated oven.

    Grated beets make a great salad too! A little OJ, some olive oil and sea salt.

    They also make a great "soda". Look up beet kvass.
  • Dame_sans_merci
    Dame_sans_merci Posts: 74 Member
    I love beets and recently decided to do my own. I bought a bunch of 5 raw beets from a local farm shop and they still had their full leafy greens attached (some places trim these off but they are really tasty)....I digress.

    Heat your oven to 200c, trim the leafy greens off, but leave a bit of the stalk on as it makes it better to hold later. Using a veggie brush or stiff nail brush, give the beets a good scrubbing to remove any dirt under running water. Then wrap each beet in its own foil parcel (don’t dry the beets, the remaining water helps them to not dry out when cooking). Put the beet parcels on a tray and roast in oven for approx. 1 hour or until a skewer goes through easily. Cooking time depends on size, my beets are usually 2-3” diameter.

    Once cooked, remove and open parcels to let them cool for enough time to handle them. You can use kitchen paper towel to ‘wipe’ the soft skin from each beet rather than needing to peel them.

    I store them whole in a sealed container in fridge for a week. If you want to eat some warm, make a dressing using horseradish mustard loosened with a drop of milk or water. Otherwise experiment with vinegar or citrus based dressings. I like a dash of honey with some chilli flakes before adding something sour like balsamic vinegar, orange juice or pomegranate vinegar as the sour base.

    Now the greens. Trim the woody red stalks off up to the leaves (if the stalks are thin then you could keep some of them), chops the leaves and sauté with good quality olive oil, sea salt, chilli flakes, pepper and crushed garlic. The leaves are like spinach/kale so wilt down really quick. They are slightly bitter so pair well as a side to a sweet tomatoey homemade aubergine (eggplant) parmagian.....drooling now
  • Tennisskater
    Tennisskater Posts: 66 Member
    Beet pico de gallo! (Beets, cilantro, lime, red onion, jalapeño)
  • TonyB0588
    TonyB0588 Posts: 9,520 Member
    I have them just boiled whole and serve along with whatever else I'm eating. But then, most of my meals are plain and simple anyway.
  • eminater
    eminater Posts: 2,477 Member
    I make a recipe like this https://simplyhomecooked.com/beet-and-walnut-salad/ with grated beetroot & walnuts, but replace I replace the mayo with crumbled goats cheese, or crumbled feta, or a vegan cheese - the add rocket/ baby spinach (so it's about 25% greens, 65% beetroot, 5% walnuts, 5% cheese crumble) and use balsamic as the dressing. it's extremely delish. PS - Fresh beetroots are better for grating.
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