Beetroot
Last weekend I harvested the last of our beetroot. A little old and woody but ok. What to do. I cleaned it up, peeled and chopped and decided to make borsht, beetroot soup. Saute 2 onions, grated a large knob of ginger, added 3kg chopped beetroot, 2 cups yellow lentils and added enough vegie stock to cover. Simmered for 4hrs. Let cool and then put a stick blender through it. Its fed us for 3 days plus some in the freezer. Yummo!
Anyone got any other beetroot recipes?
Comments
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I am not a fan of beets, but I do like it juiced with an apple and some added lime juice. Also french fried cut or chip cut and air fried with other root veggies. Once it is dry and crispy, i am okay with it.
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We also like to use beet juice as a food coloring. It creates a nice pink.
I like sweet beets with raw farm butter. I also like them grated & put into a confetti cake (beets, carrots, zuchinni). I think my mom made a harvard beet recipe, kind of a sweet & tangy type of canned beet. I also like them done as an alternative "potato" chip.
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I like beets roasted with a salty cheese. And I also like them in what I call beet salad. I shred 1 part beets, 1 part tart apple, and 1 part carrots and toss them together with a citrus juice and eat with a crumbled cheese (or not!).
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I am not a huge fan, but I did try the golden variety this season. I am still not a huge fan, but they were far more mild. Being a sissy, I took the sissy way out and pickled them. They still taste a lot like...beetroots.
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You can eat them raw. I have put into salads, used in a beet kvass, roasted, added to vegetable soups, and more. What color were you beets? I like Chioggia (a multi-colored beet) and Golden beet (a golden color). I also like the purple ones that are commonly found in stores but homegrown tastes better.
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I always hated beets growing up but they were canned . I was very surprised how delicious homegrown roasted beets could be.
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I tried a beet salad a few months ago that was terrific. Slice and roast the beets until tender. Cool(or I guess you could serve this warm?) and toss with a vinaigrette- balsamic vinegar, salt, pepper, mustard, green onion, basil and olive oil. Then add some cubed avocado, goat cheese, and toasted almonds. Soo luxuriant. I've also made a much simpler version- just the roasted beets with a simpler dressing- balsamic vinegar, garlic, salt, pepper, olive oil.
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Obiora E, the regular purple beets. I usually grate or roast but since they were older and a bit woody, I thought it best to do the soup option.
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I love them roasted and just before serving top with goats cheese and mint. Get this, my partner about 18 yrs ago tried to impress me with a exotic pizza, mashed potato, beetroot and parmesan! It was very early in our relationship and I didn't want to make a fuss when presented with said pizza but gee it was good! And we are still together!
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You can also use beets to make a pizza sauce. I have made it, but didn't care much for it.
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Ooh, I forgot about nomato sauce!
The secret is to make it very well seasoned with enough acidity(lemon juice, orange juice, vinegar) and to add a savory ingredient like olive or capers or anchovies. I made it several times when I was on the AIP diet.
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Could I have the confetti cake recipe?
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I used 1 c. each of zucchini, beet & carrot instead of the veggies that they used. This make a cake that I am more familiar with that was called confetti cake. Use this name and no veggie hater will be the wiser.
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@Laurie Thanks for giving me a way to eat cake without guilt.
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I do not care for beets either. Try it as beet kvass. That is tasty.
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What is kvas please?
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@shllnzl Cut the sugar in half as well. I do that to pretty much any recipe.
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Thanks!
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@jodienancarrow kvass is a fermented drink that originally was a drink made from fermenting stale bread. Here is a recipe for beet kvass:
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