A vibrant, earthy vegetable, beets add color, flavor, and lots of nutrients to any meal. Just like carrots trace minerals lie just below the surface of the skin so avoid peeling them and instead scrub them clean. Beets are delicious in soups and stews or try raw beets grated in salad.
And don't forget to use the greens which are also incredibly nutritious. Beet greens can be used in any recipe calling for mild, tender greens such as spinach or chard.
Beet roots store very well. Remove the leaves and store in a plastic bag or container in the hydrator drawer of your refrigerator. Wrap the greens in a damp cloth or plastic bag and also store in the hydrator drawer. The greens will last 4 or 5 days and the roots several weeks.
- Chilled Beet, Lemon, & Yogurt Soup
- Veggie Burgers
- Roasted Beets & Chimichurri
- Beet Slaw on a Bed of Grilled Leeks
- Pickled Beets
- Balsamic Roasted Beetnuts Salad
- Beet and Goat Cheese Bites
- Great Autumn Raw Salad
- Beet Roesti with Rosemary
- Farm and Backyard Summer Salad
- Sauteed Beets - Dutch style
- What to do with Beets!
- Ginger Beets
- Red Potatoes and Wilted Greens
- Vegetable Pancakes
- Beets with Horseradish Sauce
Grilled Beet Packets with Balsamic Vinegar and Walnuts
I discovered this simple way to prepare beets recently and have become addicted. Instead of grilling you could roast the beets in the oven. This recipe is from The Vegetarian Grill by Andrea Chesman.
4 medium beets (approx 3/4 lb)
2 tablespoons chopped walnuts
1/2 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
salt and pepper
Cut beets into 1/2 inch slices. Put beets and walnuts on large piece of foil. Drizzle with the oil and vinegar and sprinkle with salt and pepper. Seal the packets so no liquid or steam will escape. Grill the packets over medium hot grill for 20-25 minutes (baby beets will take about 15 minutes). Open packet and test with fork for doneness and then serve hot. (Serves 2)