Looking for beet ideas!
#185303 - 06/09/05 09:58 PM
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I want to make myself a special something for a Jewish holiday coming up Son night-Tues night. And I bought myself some beets! Any recipe ideas? I'd love to spread it on rice cakes maybe? Like a dip/sauce? Any other suggestions?
Thanks *hugs*
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Formerly known as Ruchie
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Go figure.  As soon as I find them, I will be back to post! One of them, as I recall, was a finely-grated "salad" that you could definitely pile up on rice cakes... or eat as a side dish, more like coleslaw. I will find it - it sounded deeeelicious!
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It does sound deeeelicious!
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Formerly known as Ruchie
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A veggie restaurant that I go to serves them (cooked) diced with nothing on them and I always have a huge serving on them. YUMMY!!!
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Formerly known as Ruchie
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1/4 cup fresh lemon juice
1 tbsp olive oil
1 tbsp honey
3/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/8 to 1/4 tsp cayenne pepper
Salt
1 pound raw beets, peeled
2 carrots, peeled
1/3 cup coarsely torn fresh parsley
In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 tsp salt.
In a food processor fitted with the shredding disk, shred beets, then carrots. (You could grate them by hand, too.) Add to bowl along with parsley, and toss to combine.
Serves 6 - per serving, 81 calories, 2.6g fat
This is the recipe I was thinking of, but I had no idea the beets were raw. I don't know how well you do raw stuff. I'm going to post another one that might be more what you were looking for...
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#2 - Beet Dip
#185633 - 06/10/05 09:05 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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3/4 lb small beets
1 small garlic bulb, 1/4 inch sliced off the top
2 tbsp drained prepared horseradish
1 tbsp olive oil
1 tbsp red wine vinegar
1/4 cup whole almonds, toasted (omit if you're worried about the fat)
1/8 tsp dried sage
Salt and pepper
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds (if using) and sage; pulse until combined. Season with salt and pepper. Serve with pita chips (I think this would be excellent on rice cakes!).
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I wasn't going to post this, but when I saw Tina's post about just diced-up beets, I thought I would.  According to magazine I'm getting all these recipes from, roasting is the best way to cook beets - it brings out their natural sweetness.
Preheat oven to 425. Wrap 1 lb well-scrubbed beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins with paper towels (use a paring knife for tough spots).
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I don't know if you have the greens too, or even if you're interested in a side dish sort of thing, but I'm posting this one too anyway.
1 tbsp oil
1 large shallot, minced
1 cup thinly sliced stemmed beet greens
1 recipe Basic Roasted Beets (see my other post)
1 tsp chopped fresh rosemary (or 1/4 tsp dried)
Salt
In a large skillet, heat the oil. Add the shallot and cook until tender, 2-3 minutes. Add the beet greens; cook, stirring often, until wilted, about 3 minutes. Add the beets, cut into 1/2-inch wedges, and rosemary. Season with salt. Cook, stirring, until beets are just heated through, 2-4 minutes.
Serves 4 - per serving, 88 calories, 3.6g fat. Since the oil is just for sauteeing the shallot, you can even cut that in half and reduce the fat a bit more.
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Roasted beets are *the best*
I personally love the taste of beets just by themselves - they have a ridiculous amout of flavour on their own, so sweet and tasty. So I eat them like that a lot (a lot, lol). Also good just tossed with a little bit of vinegar (any kind, like balsamic or red wine or some of the flavoured kinds) or lemon juice and some herbs.
Oh gosh, it's a little crazy how much I love this noble little vegetable, lol 
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Yum. I mean seriously yum, yum, yum! The greens are delicious and the roasting beets brings out their sweetness. I eat this all the time when my grandmother's beets are popping up. I just skip the shallot/oil--a personal trigger.
I use a little Nakano seasoned rice vinegar, or fresh lemon/lime juice and zest, or balsalmic vinegar, and fresh herbs. Dijon mustard is nice, too. I've even dressed the wilted greens with fatfree zesty Italian. This is great cold with a little grain--the more ancient ones accompany it better, i.e quinoa or millet.
Thanks, Casey.
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True enough, Casey. One word of warning, wear rubber or latex gloves--you'll look like an axe murderess for a few days if you don't.
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My grandmother makes something like this, except she cooks the beets, first and then grates them. Ditto for the carrots. It's great in a sandwich or wrap or your homemade chapati recipe--I tried it out a few weeks ago with rice flour. It's sort of a cooked slaw the way she makes it. Note re: cinnamon. Cinnamon is really good on beets.
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I do this with dijon mustard instead of horseradish and skip the garlic, oil and nuts--substituting a little broth and a little balsalmic vinegar, sage and dill. We eat this for Easter brunch every year.
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Hahaha...
#185885 - 06/12/05 03:23 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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That was why the recipe/directions recommended using towels to peel the beets, but yeah... gloves are an excellent idea. (I never worry about looking like a murderess... my hairdyeing messes have already taken care of that one! )
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