Favorite Beet Recipes
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Anonymous
| I got beets in my CSA this week and although I like them when eating out I've never been a big fan of cooking them. My husband hates beets and I have a 1.5 year old who eats most things we eat so I'd like it to not be a total mess for her to eat. Any ideas? |
Anonymous
|
I just shred them (raw), shred some carrots, put them on either side of a bowl, and make a simple vinaigrette using whatever citrus I have on hand. Top with fresh flat leaf parsley. This is literally one of my favourite “salads”. Sometimes I will too with something crunchy like pepitas or crunchy lentils, but I like this salad pure and simple all summer. It’s so basic but so pretty and so delicious. If you make extra (which I do), keep
In separate containers and plate just before serving to get the gorgeous colours. |
Anonymous
| Oh carrot salad PP again - beet hummus is also Popular in this house! |
Anonymous
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I will roast up a bunch and cool them to use in salads (beet and goat chs or blue or feta yumm). If you have the leaves on them too, I love steamed beet greens with a bit of vinegar or lemon juice.
You can use them as filling (cook/flavor/puree) and use in beet and ricotta pasta or stuff the beets themselves! |
Anonymous
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Beet Muhammara! Delicious and easy.
I shred raw beets and keep them in the freezer. I also cook beets whole then peel then freeze to slice on hummus wraps |
Anonymous
| Pickle them. |
Anonymous
|
Another vote for roasting them. I roast them all at once, peel the skin once they're cool, and then cut them up. They make great additions to salads and keep well in the fridge. I posted it in another thread asking about salad recipes but massaged kale, beets, roasted brussel sprouts, walnuts, and feta make a delicious salad with a dijon/maple syrup/balsamic vinegar/olive oil dressing. If your CSA is like mine, you're probably also getting a lot of kale these days.
Beet leaves are also great greens. I saute them into scrambled eggs and top with chives. You can also just add them to any salad. |
Anonymous
| We roast and eat on salads or with goat cheese and balsamic. They don't last long in our house. |