beets - any ideas?

Veracruz4 · July 2009

Anyone have any good recipes or ideas for eating beets? A friend gave me some but it's not a vegetable I'm very familiar with.

Thanks!

beerwidow · July 2009

You can simply cut into pieces and boil till soft (like potatoes), then serve with a little butter, salt & pepper. You can also have them cold on salads.
Another way to cook - better for winter/fall - is to roast them. Cut into pieces, toss with a little olive oil, salt & pepper, then put in a hot ~425 deg oven, stir occasionally until soft.

Enjoy!

neclar · July 2009

I like beets. they are sweet, like a carrot. They are in the same family. i like them in the can, i haven't really eaten fresh ones. but i like them with a little butter. maybe just some sweetner to sweeten them up a bit .

hope this helps

rachi20024 · July 2009

I had this raw beet salad. You take a peeler and peel into strips (as thin as possible) and make a honey lemon dressing. It is very refreshing.

bluroses · July 2009

I *LOVE* beets! I roast them. I wash them, then wrap them individually infoil. Heat the oven to 375, place the foil wrapped beets in the oven, and roast for about an hour. (You want the beets to be tender when pooked with a fork.) Let them cool enough to handle. The peels will come off super easy (you may want to weat rubber gloves and an apron so as not to stain yourself with beet juice). Cut them into chunks and eat! They are delicious and require no added oil, salt, or anything else.

FireMonkey · July 2009

I like them pickled or in borscht. Borscht is like a potato soup except you use beets, plus any other spring veggies you like - onions, new potatoes, green peas, beans, carrots.... I use vegetarian soup stock (don't tell my M-I-L:noway: ) and season to taste with a bit of vinegar and sugar.

Traditionally you put a dollop of sour cream on each bowl of soup, but you can use fat free sour cream or skip it if you don't like the taste.

erikazj · July 2009

Beetroot chocolate cake!

http://www.channel4.com/food/recipes/healthy/cook-yourself-thin/beetroot-chocolate-fudge-cake-recipe_p_1.html

marm1962 · July 2009

3/4 pound beets
1/4 cup cornstarch
4 cups safflower or vegetable oil for deep-frying
Nutrition InfoPer Serving

Calories: 261 kcal
Carbohydrates: 15 g
Dietary Fiber: 2 g
Fat: 22 g
Protein: 1 g
Sugars: 5 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions
Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.

In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350 degrees F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350 degrees F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.
Yield: 4 servings

Veracruz4 · July 2009

Thanks everyone! I didn't realize how versatile they were! I love trying new recipes and this certainly should keep me busy for awhile!

linz1125 · July 2009

I really enjoy just chopping them up and putting them in salads and in my cottage cheese. usually pretty good like that.

keiko · July 2009

You can simply cut into pieces and boil till soft (like potatoes), then serve with a little butter, salt & pepper. You can also have them cold on salads.
Another way to cook - better for winter/fall - is to roast them. Cut into pieces, toss with a little olive oil, salt & pepper, then put in a hot ~425 deg oven, stir occasionally until soft.

Enjoy!

This is my favorite way. They are so delicious and they're good for you!

keiko · July 2009

The dreaded double post! Why does that happen?:laugh:

beets - any ideas?

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