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Mon Nov 25, 2019, 11:56 AM

I need a quick, easy

fresh beet recipe if anyone has a go-to. I'm ashamed to admit I've never cooked fresh ones. Seeing the benefits of eating beets convinced me I need to try.

I'm leaning toward a cold beet salad, maybe combined with oranges? Any and all suggestions welcome, and thanks!

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Reply I need a quick, easy (Original post)
babylonsister Nov 2019 OP
yellerpup Nov 2019 #1
woodsprite Nov 2019 #2
Phentex Nov 2019 #6
Saviolo Nov 2019 #3
Cracklin Charlie Nov 2019 #4
sir pball Nov 2019 #5
MojoWrkn Nov 2019 #7
Laura PourMeADrink Nov 2019 #8
usrbs Nov 2019 #9

Response to babylonsister (Original post)

Mon Nov 25, 2019, 12:18 PM

1. Love fresh beets!

They deveop the best flavor by roasting. Scrub beets, wrap in aluminum foil and in a shallow baking pan, set in a 350 degree oven for about an hour (depending on the size of the beets) or until they can be easily pierced with a knife. When tender, let the beets rest to cool for at least fifteen minutes, then slip the skins off. They come off very easily, but stain your hands easily as well, so either wear gloves or wash your hands thoroughly and immediately after handling. Once they are roasted and peeled, you can slice or dice them any way you want. My personal favorite is in a sweet-sour sauce of orange juice sauce (with some zest) and apple cider vinegar to taste thickened with arrowroot or constarch (to maintain that fabulous color). Pour 1/2 C. orange juice & 1/4 C. vinegar mixed with 1/4 C. water into a saucepan, heat until the sauce is just at a boil then add beets until they are heated through. Double or triple the sauce recipe depending on the amount of beets.

Messy but easy.

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Response to babylonsister (Original post)

Mon Nov 25, 2019, 12:29 PM

2. My favorite one is beets, avocado, walnuts, and goat cheese over baby greens

or spinach, with a drizzle of balsamic dressing. Wonder how it would be if you substituted orange segments for the avocado.

Oh, the beets were roasted. I've also done a pretty dish of roasted red and golden beets and radishes. Diced them, drizzled them with olive oil, then roasted them at 425 until tender. Season to taste (I used salt/pepper and rosemary). Took the place of roasted potatoes.

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Response to woodsprite (Reply #2)

Mon Nov 25, 2019, 01:58 PM

6. Minus the avacado and I could eat a family size bowl of this!

I love beets over spinach.

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Response to babylonsister (Original post)

Mon Nov 25, 2019, 12:40 PM

3. This slaw is amazing.

It's super simple, and if you don't have a mandolin, you can just use the large holed side of a cheese grater. I will however make your kitchen look like a crime scene, because that's just what beets do:

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Response to babylonsister (Original post)

Mon Nov 25, 2019, 12:50 PM

4. Roasted/braised whole in a foil pack on oven or grill.

Peel (gloves) slice, eat; or use in salad, pizza, whatever.

I love them! Just saw a big jar of beets in my daughters fridge. Hopefully gonna see them again Thursday.

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Response to babylonsister (Original post)

Mon Nov 25, 2019, 01:21 PM

5. Toss them with a little olive oil and salt before you roast them

It helps the skins slip off easier and adds some flavor.

I like to slice them super thin, ideally with a mandoline if you have one, and lay them out on a plate carpaccio-style, then sprinkle them with roasted pistachios and some finely grated/shaved Manchego cheese and a few drops of sherry vinegar.

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Response to babylonsister (Original post)

Mon Nov 25, 2019, 04:10 PM

7. Throw in some toasted walnuts and shave in some fresh parm or goat cheese! Voila

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Response to babylonsister (Original post)

Mon Nov 25, 2019, 06:35 PM

8. Peel, slice super thin. Simmer til tender. Drain, Toss

with good (US) olive oil and salt. I like to cool down a bit and then toss with arugula. (Peppery flavor goes well). Finally crumble goat cheese in. Boom

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Response to babylonsister (Original post)

Mon Nov 25, 2019, 10:07 PM

9. Russian beet potato salad

If you're leaning towards a cold salad this recipe gets good reviews

2 pounds white boiling potatoes
1/2 pound beets
1 cup diced carrots
1/2 cup diced celery
1/2 cup minced red onion
1/4 cup sweet pickle relish
1/2 cup chopped Italian parsley
1 cup mayonnaise
1/4 cup white wine vinegar
1/4 cup olive oil
1 Tablespoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/2 cup diced very small pepper
(2 hardboiled eggs)
1 cup peas)

Cook beets, carrots, potatos. Peel and dice. Mix everything together. Refrigerator

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