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.”
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.
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.…
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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.
How about a beet cocktail? This came from seriouseats.com. I love shrubs!
From chef Eddie Hernandez of Taqueria del Sol.
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.”
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.
Hands on: 15 minutes Total time: 1 hour, 15 minutes Serves: 8 Preheat oven to 300 degrees. In a medium bowl, toss beets with 1/4 cup olive oil and sprinkle with salt and pepper. Wrap beets in aluminum foil, place on cookie sheet. Bake until beets can be easily pierced with a knife, an hour to an…
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