Beets

I'd like to incorporate more beets into my diet. I grew up in a household where beets were only Harvard-style or pickled. Gross. Then I moved to the UK and I see people eating lots more beets. I have discovered I like the thin strips they have in the salad bags. So, does anyone have some yummy beet recipes or tips for preparing them?

Thanks!

Hey! I just had beets for supper tonight! I love 'em! We went to the farm shop this afternoon and their beets looked so good that I bought a big bag. I peeled them and sliced them thickly, then roasted them along with sweet potato, potato, onion, mushrooms and butternut squash (and a few thyme sprigs) in some olive oil and S&P. After about 45 mins, I scattered some halloumi on top and put it back under the grill for another 10-15 mins. It was delish!

I also like cold beets with salad. Especially with a dollop of cottage cheese 'cause then the cottage cheese turns all pink and pretty! 

http://www.mamasrecipes.net/recipes/?recipe=34

One of my favorites. You can play around with the ingredients quite a bit: adding this, removing that. I make it without sourkraut for example though you'd need something like pickles to add a bit of tang to the mix.

Hey! I just had beets for supper tonight! I love 'em! We went to the farm shop this afternoon and their beets looked so good that I bought a big bag. I peeled them and sliced them thickly, then roasted them along with sweet potato, potato, onion, mushrooms and butternut squash (and a few thyme sprigs) in some olive oil and S&P. After about 45 mins, I scattered some halloumi on top and put it back under the grill for another 10-15 mins. It was delish!

I also like cold beets with salad. Especially with a dollop of cottage cheese 'cause then the cottage cheese turns all pink and pretty! 

Yum! What's halloumi, though??

I got canned ones (in water) the other day at the store and sliced them up and put them on my salad- mixed greens, goat cheese, onion, tomato... mmmm.

Yum! What's halloumi, though??

I got canned ones (in water) the other day at the store and sliced them up and put them on my salad- mixed greens, goat cheese, onion, tomato... mmmm.

Halloumi is amazing!
It's a goats/sheep cheese and it's used in a lot of turkish/greek cooking, it's best heated, like grilled or I make lamb kebabs and have big chunks of halloumi between the meat and veg.

Ah ok! Thanks, MaryKate. THat makes sense then! I will see if it's available here at Whole Foods or something...

it's best heated, like grilled or I make lamb kebabs and have big chunks of halloumi between the meat and veg.

yeah, i love halloumi, but i wouldn't advise eating it cold.   

Beetroot -- i buy the packs of beetroot that are in plastic and you just pierce the plastic and microwave them.  Very nice, and super easy.

yeah, i love halloumi, but i wouldn't advise eating it cold.   

Ahhh, maybe that was my problem!  I'll need to try it again, but hot!

Ahhh, maybe that was my problem!  I'll need to try it again, but hot!

just heat up a frying pan with a bit of olive oil, slice the cheese and throw it in... brown on both sides and eat!  That's what i had for breakfast yesterday morning and it was gorgeous!

I LOVE beets and I cook them at any opportunity. I prefer the fresh ones, and I don't even mind cooking and peeling them. I make a syrian beet salad with coriander, spring onions and tons of cumin and garlic. Also, a few weeks ago for a dinner party I made a Roasted beetroot salad with pears and blue cheese. It was a HUGE hit. They are so versatile, and if you can find the golden ones, well, they are heaven!!!

Watch out, they make your wee pink!

I LOVE beets and I cook them at any opportunity. I prefer the fresh ones, and I don't even mind cooking and peeling them.

I don't mind it either. They're very easy to prepare!

That salad sounds nice!

Okay, so if you're cooking beets, do you always cook them before peeling? I've heard they are tough to peel.

The syrian salad sounds really nice.

I do know about the pink wee thing. There was a guy in my high school whose nickname was 'Beets'. This was because as a young child he ate so many beets he turned his wee pink!

Okay, so if you're cooking beets, do you always cook them before peeling? I've heard they are tough to peel.

Easy as anything to peel! Especially the little ones I got at the farm shop yesterday - they're so tender and beautiful! Just use a potato peeler; though, actually, they're probably easier to peel than potatoes.

Here is the recipe!

Syrian Beet Salad
Recipe from Moosewood Restaurant Daily Special

(serves 4-6)
2 quarts water
3 large beets
1 Tablespoon chopped, fresh chives
2 Tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 fresh, hot chili, minced
1 teaspoon ground cumin
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoon salt, or to taste

In a large pot bring water to a boil. Meanwhile, peel the beets and cut them into 1/2-inch cubes. Ease them into the boiling water, cover, lower to a simmer and cook until tender when pierced with a knife, about 10 minutes. When the beets are ready, drain well and transfer to a serving bowl. Add the chives, cilantro and remaining ingredients and toss well. Chill for at least 30 minutes before serving.

I LOVE roasted beets. I used to make this all the time - in fact... I think I'll do it this week sometime!

ROASTED BEETS WITH GOAT CHEESE & LEMON-TARRAGON VINAIGRETTE

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided purpose
¼ cup fresh lemon juice
1 tablespoon finely chopped tarragon
1 teaspoon honey
4 cups washed and dried salad greens
8 oz. soft goat cheese, crumbled
¼ cup toasted pine nuts

1.   Preheat oven to 400°
2.   Rub beets with 2 tablespoons olive oil and wrap separately in aluminum foil.
3.   Place beets on a baking sheet and roast for 1 hour or until tender.
4.   Remove from foil and let cool slightly.
5.   Peel and cut into 1” dice.
6.   Whisk together remaining olive oil (4 tablespoons), lemon juice, tarragon, and honey. Season with salt and pepper to taste.
7.   Arrange the greens on a platter, top with beets and goat cheese, drizzle with lemon vinaigrette. Sprinkle with pine nuts.