Beets

Anne, that sounds SO GOOD!!!! I meant to put pine nuts on my roast beets (and other veg) last night, but I forgot to pick them up at the shop.

I don't think I've seen yellow beets around here, though. Definitely not at the farm shop yesterday or I would have bought some. 

Anne, that sounds SO GOOD!!!! I meant to put pine nuts on my roast beets (and other veg) last night, but I forgot to pick them up at the shop.

I don't think I've seen yellow beets around here, though. Definitely not at the farm shop yesterday or I would have bought some. 

Honestly it's one of the best salads I know how to make - I love it! I've only ever picked up yellow/golden beets at farmers markets and even then only from one particular farmer. They must not be all that common?!

I LOVE BEETS

And I love this thread for providing more inspiration for me.

I've copied and pasted the recipes into word docs for later! I had the yellow beets at a restaurant (here in the States) the other night. It seems they are in season, bc it was a seasonal veg plate. I really hope Whole Foods has them! I bet you could roast them a day in advance for the cold salads? Then just chop 'em up when you're ready to eat them?

Anne, that sounds SO GOOD!!!!

Seconded!!  I can't wait for our farmers' market to start up in a few months so I can pick up some beets!

I actually don't like beets that much, but I looooove beet risotto. And this soup[/ulr] is amazing!

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 made this for my dinner tonight and it was YUM!!!

Anne, your recipe looks good too, but I'm not a huge fan of soft goat's cheese. Can you think of anything that might be equally as nice?

Anne, your recipe looks good too, but I'm not a huge fan of soft goat's cheese. Can you think of anything that might be equally as nice?

I'm not Anne, but I'd guess you could use blue cheese or feta or anything that'll crumble!

I'm not Anne, but I'd guess you could use blue cheese or feta or anything that'll crumble!

Oo! Feta would be nice!

I'm making Anne's recipe right now!!! Goat cheese is gonna be goooooooood!

Ooh, and I was able to find golden beets at Whole Foods yesterday! Can't wait!

All of these recipes look so good!! I only discovered beets a little over a year ago and I LOVE them. I always forget to get them when I go shopping though. The only way I've had them is steamed with a little butter, salt, and pepper - very simple but delish!

I need to stop reading the food threads in the morning. Always makes me so hungry!

BTW, just to follow up- Anne's recipe is divine!! I added some extra stuff (tomatos, etc) to the salad, but I'm so glad I made extras! I had another salad last night and will probably have it again tonight! Yummo! I'm envisioning the roasted beets with the dressing alone as a side dish, too. <drool>