Post # 1
I never do anything with beets, but DH and I both like them.
Any ideas about what we can do with canned ones (I don’t want to have to deal with the mess! besides eating them alone, in a salad or as borscht (which I also need to try making sometime!).
Post # 3
@AB Bride: How about a beet cheddar apple tart?
I think you could also incorporate them into a thin-crust pizza with some goat cheese and arugula.
ETA: Here are a bunch of other ideas, but some of them are salads or require beet greens:
Post # 4
Oddly enough, I was watching Iron Chef last night and the chairman’s challenge was to use a juicer, so the chef juiced some beets and made a sangria! Although that calls for fresh beets, not canned. But either way, they’re really good for you and they’re sweet, so they go well with other fruit juices.
Post # 5
Pizza topping sounds awesome. It reminded me some people put them on burgers too.
I’ve never thought of putting them with fruit. It might be a bit of a hard sell for DH, I’ll have to try it out when there’s more than just me and him to eat them!
Post # 6
My Mom used to make Harvard beets.
Using fresh is well worth the bother though. The taste is like an entirely different vegetable.
You can roast them in the oven, steam or boil them then use rubber gloves when you peel them.
Post # 7
@AB Bride: I find golden beets less messy overall. I hate red beets because it looks like I”m a 5 yr old who got into mommy’s red nail polish!
I roast them, cut them up, add them to a farro, quinoa, or cous cous salad. I add what ever other veggies I have- usually kale, peppers, etc. Toss in some nuts or seeds for crunch. Dress with a balsamic, lemon, honey and herb dressing… Oh I’m hungry now.
Post # 8
Borshch is delicious, by the way – you should definitely make it!
Post # 9
@KCKnd2: I love it! I’ve just never made it myself, and I haven’t noticed it being sold out of a can (it probably wouldn’t be great if it was).
@maplemag: I wouldn’t mind working with those, but do you know when they are in season? I haven’t even noticed them at the farmers market, but I haven’t really looked for them either.
Post # 10
@AB Bride: I’ve never had (and, honestly, would never eat!) canned borshch. A buddy of mine is from Russia and often makes it for get-togethers. He gave me his recipe, and I can make it decently (although his is always better – not surprising, since he’s had decades of practice!) Feel free to PM me and I’ll happily pass it along.
Post # 11
@AB Bride: I see them at the local coops and whole foods now. I guess it depends on where you live though because I just googled “golden beet season” and it said year round with a peak in autumn. Let me know how it goes!
Post # 12
My favorite salad is roast beets & goats cheese. It’s delish!
I don’t use canned though, they have a funky flavor. Get fresh ones, peel & dice into 3cm pieces (they shrink up a lot) toss in a little olive oil, salt & pepper then roast at 400 for about 20 mins, turn them all and roast for another 20 or so mins until they are cooked through and have a little crispness to them.
This is what I had for dinner last night, looks bad but tastes great!
Post # 13
- Wedding: June 2014 - British Columbia
Check out Color Me Vegan cookbook; they have got an awesome Beet Muffins recipe, which a coworker brought to work.
Post # 14
I would roast them with sweet potatoes and/or other root veggies…
You could also chop them up and make them into some kind of chutney and serve it over pork… I had that at one of the nice restaurants in town and it was amazing!