Beet Root

OK, well it appears these have already been boiled and peeled by my FIL. They are small and sort of oblong shaped, like a baby carrot. How long do they stay good? They have been wrapped in plastic and in the fridge since he brought them over.

They stay good a long time even after cooking - I think I've left them a week or more. Try a salad with garlicky lemon vinaigrette, kalamata olives, goat cheese, and rocket. Or there's a soup recipe on the thread Bmore linked that uses cooked beets.

If you get raw ones next time, beetroot risotto (with a bit of lemon and some greens) is absolutely gorgeous. Lemme know if you need a recipe.

I regularly cook beets and I love them (and I love how they turn my wee pink!!!) I make a few great things with them, I make a salad with pear & bleu cheese, with a balsamic vinagrette.

My favorite thing is the Moosewood Cookbooks Syrian Beet Salad, its my absolute favorite thing to eat in the world.
You'll need:
a medium sized saucepan, filled with 2 quarts of water
3 large beets, peeled and cut into 1/2 inch cubes
1 tbsp chopped scallions (or chives)
2 tbsp chopped fresh cilantro, chopped
1 clove of garlic, pressed or minced
approx 1 tbsp seeded and chopped fresh chile
1 tsp ground cumin
2 tbsp fresh-squeezed lemon juice
2 tbsp olive or vegetable oil
salt, to taste

Bring water to boil, then gently add the peeled and chopped beets. Lower the heat, cover pot, and let simmer, approx 10 minutes (or until beets can be easily pierced with a knife). While beets are cooking, prepare the remaining ingredients, and combine in a bowl.

When beets are ready, drain thoroughly* and add to bowl, tossing well.

Cover and refrigerate at least 1/2 hour prior to serving, so that all the flavors have time to mingle.

I am going to try and cook a pot of Borscht soon and will post if the beetroot went well. Had a good version with a Polish dude a while back and it was very good in an iron curtainish sort of way (though the vodka may have had something to do with it).