Kitchen

[WenGirl42]

Roasted or grilled (same process as roasting but on the grill ) are our favorites. And along with balsamic vinegar, which others have mentioned, goat cheese pairs wonderfully with beets. I love a salad of shredded raw beet greens, mixed with other greens if they're too bitter on their own, along with chopped up roasted beets and goat cheese in a light balsamic vinaigrette. I have never tried them raw though, thanks gardensla for the idea!

[wagirl]

Beets are a cool weather root and are grown year round, so there really isn't a time when they are not available. But they can get old so they don't taste as good. I love them roasted or pickled or in salads. I use them in my morning smoothies as they help cleanse the liver. Also the beet greens are terrific cooked and are a super green. When I have them I throw them in my 33 year old Vitamix with the other greens for my smoothies. I love the golden beets as well. So pretty cooked up and added with the red ones---yum--going to buy beets today for dinner!!!

[Foggy morning]

I had some beet soup once at a restaurant and it was really good. So I tried to make my own version. Peel beets, about 10, and cut into chunks. Simmer in enough broth (I've used chicken or beef) to barely cover. When tender I use an emulsifier to blend til smooth. Then I add half and half (about 1/2 cup) and salt and pepper. I think it is good warm or cold. We like it as well as liking the greens sauted.

[tkins]

Talk about timing, I just got my Pillsbury Cooking Magazine over the weekend and it has a recipe for Slow Cooker Rosemary Beets and today I find your request for ways to cook beets. I love pickled beets, but I am the only one that does. I was thinking of trying this, minus the rosemary since I don't like it and maybe making half the recipe. I also found another variation on the Pillsbury website and have included that too.

Slow Cooker Rosemary Beets

5 Large Beets (about 3 lbs)

1/3 Cup Honey

1/4 Cup White Balsamic Vinegar

2 Tablespoons Olive Oil

1 Tablespoon Chopped Fresh Rosemary Leaves

2 Cloves Garlic finely chopped

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Fresh Rosemary Leaves if desired

Spray 3 ½ quart slow cooker with cooking spray. Cut off beet tops. Place beets in slow cooker. In a small bowl, stir together honey, vinegar, oil, chopped rosemary, garlic, salt and pepper with whisk. Pour mixture over beets. Cover; cook on Low Heat setting 7 to 8 hours. Remove beets from slow cooker to cutting board; cut into slices or wedges Garnish with rosemary leaves. Serve these beets atop a salad or alongside an entrée such as roasted or grilled chicken.

****

Slow-Cooker Lemon-Rosemary Beets

2 lb beets (about 6), peeled, cut into wedges

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon cider vinegar

3/4 teaspoon kosher (coarse) salt

1/2 teaspoon freshly ground pepper

2 sprigs fresh rosemary

1/2 teaspoon grated lemon peel

Spray 4-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except lemon peel.

2 Cover; cook on Low heat setting 8 hours. Remove and discard rosemary sprigs. Stir in lemon peel.

Looks like you have some really good recipes to try.

Enjoy!

tkins

[house cat]

I'm so glad I asked! I love these ideas!