I am drowning in BEETS

[~k~]

from our CSA, we're probably going to get more tomorrow, and I need something to do with them. I have a recipe for beet soup that I was going to try tomorrow night (it's too hot tonight for soup). Any other good recipes? Anybody ever pickle beets and want to talk me through it (with very specific steps and small words)?

:spinning:

[elizabeth]

from our CSA, we're probably going to get more tomorrow, and I need something to do with them. I have a recipe for beet soup that I was going to try tomorrow night (it's too hot tonight for soup). Any other good recipes? Anybody ever pickle beets and want to talk me through it (with very specific steps and small words)?

:spinning:

then top with some drained yogurt and just a splash of red wine vinegar.

[ecilA]

Pickled beets are so yummy, no recipe though.

One of my favorite beet dishes is a rice salad with beets. It is a very pretty pink.

The original recipe is from (as I recall) Mastering the Art of French Cooking but I make a much simpler version that my family likes. Basically you take cooked rice and mix in minced onion, chopped cooked beets and mayo and chill it. You can add a little vinegar or lemon juice to it, chopped herbs, etc. The oriignal recipe (as I recall, it's been years) had cubed leftover roast beef in it.

[gfrach]

Borscht!!! I *adore* borscht! (Unfortunately, beets don't adore me, so I don't eat it often.)

My recipe:

Ingredients:
1 lb beef stew meat or other beef chopped into stew-sized chunks
2 qts stock
2 medium potatoes cubed
2 carrots, sliced into chunks
1 large onion, finely chopped
2 large beets, peeled and chopped into chunks
3 cloves garlic chopped
1 large 28 oz can of chopped tomatoes, including juice
3 sprigs fresh dill, chopped finely


To serve:
sour cream
Finely chopped fresh dill

Instructions:

Brown the beef in some oil in the bottom of a big pot. Add stock and then everything except the dill and tomatoes.

Simmer, covered, for 40 minutes or more until the vegetables are cooked and the beef is tender.

Add the tomatoes and dill and cook another 20 minutes or so.

When serving, top each bowl with some sour cream and chopped fresh dill.


---------
Yum! That is my favorite soup on earth.

[Christi]

I love pickled beets (so does most of my family!) and have canned some this year. Do you want to can them or just pickle them for the fridge?

[serialmom]

Yum. This is really good. Roasted, then sliced into a salad with red wine vinegar and feta is also nice. nt

[Christi]

Here is the recipe for Pickled Beets (http://www.pickyourown.org/pickledbeets.htm/) that I used when I canned a bunch. I opted not to use the onions and spices. Onions because I didn't feel like it. Spices because we prefer them unspiced. I used plain ol' white sugar as a sweetener, and cider vinegar.

Also, instead of water, I used the reduced liquid from cooking the beets - it's such a nice color. I'm not sure how important it is, it's just what I've always done because it feels right. :-)

This was my first time canning pickled beets. Usually, I just cook some beets and throw them in a jar in the fridge with the cooking water/vinegar/sugar solution, and that's good, too. For a lot of beets, though, you might want to can them.

(For those who are interested, this is exactly the pickling solution we use for pickled eggs - just throw some whole peeled boiled eggs in the beet brine and wait at least a few days. We love them here, but I recognize that they're not for everyone. LOL)

[~k~]

I love pickled beets (so does most of my family!) and have canned some this year. Do you want to can them or just pickle them for the fridge?

I pickled them for the fridge last night using Alton Brown's recipe... let's hope it turns out!

[Storymama]

I got this recipe from Kayla, who never posts anymore (I miss her!!)

Wrap beets in foil, and roast like potatoes. They should be softish to a fork stab when done.

Slice, place in a broiler proof pan, drizzle with balsamic vinegar and sprinkle with bleu cheese. Broil until cheese melts and they are slightly browned. Serve warm.

This is the *only* way I like beets, and it's delicious!

[Bonny]

Beet Hummus

I just got this off my local api list & thought of your thread here:

2 large cloves fresh garlic
juice of one lemon
two large spoonfuls tahini
1 can garbanzos
handful of small beets (boiled until tender and peeled)
generous shake of cumin
leaves off of a handful of thyme sprigs (I don't even think this
added anything so maybe either none or a whole lot more...)
drizzled in olive oil while processing until creamy
salt to taste

[~k~]

Beet Hummus

I just got this off my local api list & thought of your thread here:

2 large cloves fresh garlic
juice of one lemon
two large spoonfuls tahini
1 can garbanzos
handful of small beets (boiled until tender and peeled)
generous shake of cumin
leaves off of a handful of thyme sprigs (I don't even think this
added anything so maybe either none or a whole lot more...)
drizzled in olive oil while processing until creamy
salt to taste

Yum! Thanks Bonny! Thanks everybody else, too -- I have 2 more bunches of beets and lots of good recipes now!

[Nicke]

It's so good. I could eat it by the bowlful. You blend it in the food processor. It's a gorgeous color too!

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_17522_PRINT-RECIPE-FULL-PAGE,00.html