Beets

Easy ways to eat beets

By
March 6, 2008

The beauty of beets is that they’re in season practically all year long. You can eat them small and big; you can discard their greens or eat them, too. It’s all good.

You can tackle beets in two ways: classic and adventurous. Beloved beet dishes in the classics department include roasted beets, a reliably delicious side dish, and borscht, an easy, classic soup whether served hot (in winter) or cold (in summer). Salad also benefits from a scattering of beets, either grated raw on a box grater (don’t grate your knuckles off) or steamed and sliced into circles.

Beets and their greens.

But if you get tired of these favorites — or you just can’t bear to see those beet greens go to waste — try the shockingly colored Beet and Greens Pasta or the Mediterranean-inspired Beet Greens and Feta Phyllo Pockets with Yogurt Dill Dip.

Finally, some of us just can’t get enough of that northern-European standby, the dish of marinated beetroot. Boil and marinate your beet slices in a simple sauce of rice-wine vinegar and a little sugar and salt, or get a bit fancier with Marinated Beetroot with Horseradish. Either works as a standalone salad, side dish, or condiment.

And if you’re nervous about purple beet juice splattering everywhere, try this technique: Snip the greens and tails off your beets and put them, whole and unpeeled, into a large pot of water. Bring to a boil and then simmer until just tender (anywhere from 15 to 40 minutes, depending on the size of the beets). Drain, then submerge in a large bowl of cold water. When the hot beets are cool enough to handle, stick your hands under the water and slip the skins off the beets. Rinse and dry the beets (with paper towels if you must) before slicing.

Subscribe
Comments
There are 3 comments on this item
Add a comment
1. by sj.breeze on Mar 10, 2008 at 2:08 PM PDT

Last night I roasted some multi-colored baby beets, peeled and sliced them, sauteed them in a little butter and finished them with lemon juice and zest and some chopped parsley. Very simple, very delicious.

2. by Olga on Mar 17, 2008 at 7:41 AM PDT

I’m Russian, and therefore I LOVE beets! My dad makes the best borscht, and we also make several beet salads. 1) roasted beets, walnuts, mayo, garlic 2) beets, potatoes, onion, pickles, peas, carrots, mayo 3) beets, prunes, mayo. Yes, we also LOVE mayo :)

I have a few recipes on my blog http://cooking-shopping-crafts-etc.blogspot.com/

3. by Kim on Jul 16, 2008 at 11:48 PM PDT

I have a recipe that never fails to impress, dice 3 or 4 beets, half a pumpkin make the pieces a little larger than the beets as the pumpkin takes less time to cook sprinkle with 1 tablespoon of brown sugar and enough olive oil to help mix through. Bake in the oven for approx half an hour. The sugar caramelises....absolutely delicious

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice