Without a Recipe: Beets


Beets Twelve Ways

Sweet and hearty beets are a Farmhouse favorite. Earthy richness and a silky texture are hallmarks of the root, while the hearty, robust greens (yep, you can eat those, too!) are an added bonus. Roast, steam, or enjoy raw for a hit of color and earthy flavor.

  • Grilled beets are delicious hot or at room temperature. Slice beets lengthwise, drizzle with oil and salt and pepper, and place over medium high heat on the grill for approximately 8 minutes, or until tender and grill-marked. Serve alongside burrata topped with a mix of chopped beet greens & fresh herbs. Drizzle with olive oil for the perfect appetizer at your backyard dinner party!
  • Make a beet pesto. Roast beets, remove skin and add to a food processor along with parmesan, walnuts, lemon, and garlic. While the food processor runs, add olive oil until consistency is creamy. Great for dipping, as a sandwich spread, or to substitute marinara on homemade goat cheese pizza.
  • Make a colorful composed salad: peel and thinly slice carrots, beets, and radish. Place in a bowl with fresh-squeezed citrus (grapefruit and lemon are delish). Toss with hazelnuts and finish with a drizzle of olive oil and a pinch of salt, & pepper.
  • Make a crispy greens and beet salad: brush kale & beet greens with oil and bake at 250 degrees until crispy. Remove from oven and toss with roasted beets, lemon juice, and olive oil. Sprinkle with Rocco + Lola’s almond breading for added crunch.
  • Bake crispy sweet potato and beet chips to add amp up your snacking. Thinly slice beets and sweet potatoes with a mandolin, toss with olive oil and salt, and bake at 350 degrees for 10 minutes. Flip, bake for 6 more minutes, and remove when crisp. Dip with guacamole, hummus, or a creamy tzatziki.
  • To roast beets: preheat oven to 350. Trim and scrub beets and wrap individually in foil. Roast on a baking sheet for 30-45 minutes until just barely tender. Unwrap, cool, and slip off skins.
  • We love a roasted beet salad with fresh mozzarella and avocado. Drizzle with olive oil and lemon juice and sprinkle with flaky salt.
  • Puree beets in food processor with Greek yogurt, lemon juice, a clove of garlic and a splash of olive oil. Spread on whole grain toast for a light lunch or appetizer.
  • Peel and grate uncooked beets and toss with olive oil, lemon juice, chopped parsley, toasted walnuts, salt, and pepper for a super food salad.
  • Toss slices of roasted beets with tender salad greens and goat cheese, then drizzle with olive oil and balsamic vinegar and sprinkle with toasted pumpkin seeds.
  • A beet pasta is as beautiful as it is delicious. Toss cubed roasted beets and crumbled gorgonzola with spaghetti cooked al dente.
  • Top small circles of puff pastry with sliced roasted beets and sprinkle with crumbled feta. Bake at 425 for scrumptious beet tarts.

Posted in Appetizers & Snacks, Main Dishes, Salads, Vegetable & Side Dishes

Tagged , , ,

About RecipesFHD

Our mission is to build a strong local food community by connecting our members to the farmers, ranchers and artisans who produce their food. Farmhouse Delivery partners with local farmers and ranchers to deliver the highest-quality, sustainably produced food to directly to your door. We believe that the road to a thriving, healthy local food system is paved with inspiring recipes, the freshest, tastiest food, a return to the family table and a commitment to our local community. We are passionate supporters of the local food movement, and want to make it convenient, affordable, and exciting for people to eat healthy, fresh, seasonal, local food.

Leave a Reply