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Beet It: Healthy and Tasty Beet Recipes

Stephen Brown

Pickled Beets

Pickled Beets - Recipes for BeetsFor many, pickled beets are a store purchase, a quick grab of a jar at the supermarket—easy-peasy. Only issue with this is the vinegar content; I have yet to find a jar with the right balance. So for an easy-to-do job at home with mild vinaigrette that enhances the flavor of the beets, try this recipe.

Serves 4

  • 4 to 5 beets
  • 1/4 cup white wine vinegar
  • 1 tbsp. pure cane sugar
  • 1 tbsp. olive oil
  • 1/2 tsp. horseradish*
  • Salt and pepper to taste

Method:

Remove greens from beets. To cook, there are a few options: bake, boil or steam. When baking, wrap the beets whole in foil, cooking them at 400 degrees for an hour. When a fork can easily slide out, they’re done. To boil or steam, cut beets into even chunks—I like one-inch cubes, but make them how you like, as long as they are uniform to create an evenly cooked bunch.

   Once cooked, drain (or remove from foil) and rinse in cold water. Once cool, peel the skin off the beets—this should be easily done with your fingers.

   Combine vinegar, sugar, olive oil and horseradish and whisk with a fork to create the vinaigrette. Taste and make any adjustments necessary; add salt and pepper to taste.

   Add beets and vinaigrette to a bowl, carefully fold until completely coated and let sit at room temperature for 30 minutes before serving.

 

* For a more traditional recipe, substitute dry mustard for the horseradish.

 

Beets and Citrus Salad - Beetroot recipes - Easy to make healthy and tasty mealsBeet and Citrus Salad

For a fresh and sweet citrus salad, beets make a great addition to mix.

   Serves 4

  • 1 bunch beets, unpeeled with trimmed tops
  • 1 tbsp. olive oil
  • 2 Ruby Red grapefruit, segments cut from between membranes
  • 2 Hass avocados
  • 1 radish, sliced thin
  • 2 oz. arugula
  • 2 oz. baby spinach
  • 2 oz. buttercrunch lettuce, chopped
  • 3/4 cup feta
  • Citrus vinaigrette (recipe below)

Method:

Toss unpeeled beets in olive oil; add salt and pepper to taste. Wrap each beet in foil, place directly on oven wrack, and roast at 400 degrees until tender—about an hour. Once cooked, remove foil and allow to cool for 30 minutes. Rub skins off and cut into wedges.

   In a large bowl, add arugula, baby spinach and chopped buttercrunch lettuce; toss with 2 tbsp. of vinaigrette. Divide lettuce mixture among plates.

   Add beets, grapefruit, radish and avocado to the bowl; add 2 tbsp. of vinaigrette and carefully toss to coat. Portion the beet mix and place atop the lettuce and sprinkle with feta cheese crumbles.

 

Citrus Vinaigrette

  • 1 shallot, finely diced
  • 3/4 cup olive oil
  • 1/4 cup Champagne vinegar
  • 2 tbsp. lemon juice
  • 2 tbsp. grapefruit juice
  • 1/4 tsp. finely grated lemon zest
  • Salt and pepper to taste

Combine first six ingredients in a jar; season with salt and pepper to taste. Shake to blend.

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