I confess that until I was in my 30’s I had only ever consumed pickled beets – and while I liked them, I was missing out. Those glorious blood red orbs have a distinctive but mild flavor that my child has always enjoyed.
I recently bought a set of 3 very large, gorgeous beets with greens and over the course of the next 4 days I used all but the very bottom root and the section where the greens emerge and the skin is particularly thick. I should have saved those for pink soup stock 😉
I used the beets themselves for beet & avocado salad with goat cheese. My 11 year old preferred the beets all by themselves.
Several days later I chopped the beet stems I’d saved and sauteed them along with onions and spinach as a layer in Luscious Layers – my GF, easy lasagna-type-thang. Nobody noticed or cared and we used up the whole beet and kaboodle.
First, I will tell you about the original plan for the beets : Beet and Avocado Salad
There are many variations of this combo on-line, all more complicated than the following.
Beets – enough for about 5 or 6 slices for each person
Avocado – enough for about 5 or 6 lices for each person
Goat cheese – mine was honey goat cheese from Trader Joe’s which is relatively cheap, a bit sweet and delicious
lemon juice and olive oil on hand for the drizzlers in the crowd.
Cover the topped/ bottomed beets with water, bring to a boil and then let simmer for 25 – 30 minutes or until the tenderness you desire.
Let them cool off a little and then they are very easy to peel. The color underneath the skin at this point is unbelievably vibrant. My slightly fuzzy pic gives you some idea of the color:
Aren’t they pretty?
Once the beets are cool and peeled, you can slice them and arrange the slices on each plate (or throw in a bowl if presentation ain’t in the stars when you make this)
Slice the avocado and lay on top of the beets
crumble a tablespoon or so of goat cheese on top of each one
If you like drizzle a little lemon juice and/or olive oil on top. I though it was quite good all by itself.
My plate is bigger than my stomach!
The kale and cannelini beans involves boiling the greens which I’ve never done before. Tenders the little fellows right up!
Boiling Beet Greens Batman!
You see the finished product on the plate with the beet salad. My 11 year old also ate this without complaint…. I’m on a beet roll…
Last but not least – sauteed beet green stems with onions (to which I added spinach)
The stems have a beet-y flavor, but not overpowering at all.
And for the first time I made and used our good friend Somer’s cashew cheese which can slice and melt. Wow! Really delicious. Somer has variations of this cheese, so if you need dairy free cheese, check out the above and her new blog Vedged Out where you can find her newest cheesy creations and lots of other great plant-based foods. A warning – the cashew cheese is expensive to make, but for us it was quite a treat to have something creamy and cheesy.
beets? There’s no beets in there!
My other favorite way to eat beets is cut into chunks and roasted with sweet potatoes and yellow or red potatoes and some oil and seasoning. FANTASTIC.
Little Sis and I have been known to throw raw beet into smoothies as well – makes a lovely pink smoothie!
Little Sis also shared a great Beet soup recipe, as well as Beet burgers.
Who new the much maligned could be something other than pickled? Glad I know now.
I can’t take credit for the idea – but I did make it a little easier. Last night we had it again and had plain (as opposed to honeyed) goat cheese, so I drizzled just a tiny bit of honey on – it was really good!
I didn’t like beets until a couple of years ago. Now I love them. This looks wonderful. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. Here is the link to the party. http://www.adornedfromabove.com/2012/11/washi-tape-idea-book-and-wednesdays.html
Debi @ Adorned From Above
My family loves beets. I’m looking forward to trying them with avocado.
We like to eat them raw. Here’s a recipe I like to use for one. http://ourlittlefamilyadventure.wordpress.com/2012/11/20/raw-beet-apple-and-jicama-salad
With beet greens, they are also great stir fried with mushrooms and broth, then finished with a splash of apple cider vinegar and cayenne pepper. The acidity and spice goes really well with them.
Until this summer, I had only ever eaten canned beets and loved them. I was SHOCKED to find that fresh beets, when roasted, are that exact flavor!! I grew and ate a good amount this summer and I have some now growing for winter. I would never boil them though. I cut the top and the root stem and wrap them in foil. Put them in the oven at 375 for an hour. Turn off the oven and forget about them. Take them out, peel back the skin and voila. That way, no nutrients are lost in the boilling. You just have to think ahead to have them ready.
I too love them just by themselves. I also like to cut them up, put them with some feta (I really dislike goat cheese), some walnuts, some of the beet greens (raw) and some balsamic. Slightly warm, this is amazing.
When I cook beet greens, I don’t boil those either. I saute some onions in oil and then throw in the greens, cover the pot and let them wilt on medium heat. Again, no loss of nutrients in the boiled water.
Good idea to roast whole rather than boiling! I am actually not a big fan of most goat cheese but this honeyed goat cheese we get from Trader Joe’s is very mild and pleasant. Feta is delicious but we are not doing cow dairy at the moment. Thanks for sharing your ideas and love of beets with us!
All sounds so good. I am a big fan of beets, myself. I’ve never tried the stems, though- or cashew cheese! I’d love to! I can imagine it must be expensive with all the work and cahshews put into it.
I do get cashews bulk on-line, so they are almost half what they want in the grocery store for them! We have struggled a bit with cutting out dairy (for my husband’s colitis) and it has been a nice treat. So glad you stopped by!
If I can get cashew pieces for around $5.50 a lb (in bulk at the health food store) and If I buy my Pomona’s Pectin at Whole Foods ($3.39 or something) than the cashew cheese costs me about $3.79 a pound to make, which is as cheap or cheaper than dairy cheese 🙂
Awesome! I have not found cashews that cheap. They were that cheap at my local grocery store in the bulk section and then they got wise to what everybody else around here was selling them for. Glad you did the breakdown math – it’s not as high as I thought – even if I pay a little more for my cashews. It sure is good too!
It does feel expensive somehow, the first few times I made it I thought it was going to break my grocery budget. It was Amanda at GCF who clued me in on the breakdown, now I made it with reckless abandon. Coming soon…. Nacho cheez. You’re gonna die!
That sounds great! I will now willingly branch out flavor wise. You have so generously experimented and provided so many cheese varieties already!
I think the Nacho one is the best of all… I can’t wait to share it, but I have to get to whole foods to get more pectin first!
I love beets! They are always a favorite of ours from the garden! Have a great week.
I love beets every which way, juiced roasted, steamed, pickled…. But NOT in smoothies 😉 ugh, I tried it a few times and had a hard time getting the concoction down.
I’m surprised you didn’t like the smoothies. I am pretty sure we even got one of those down Little Sis’ picky girl’s throat last summer. Pink helped a lot 😉
For some reason raw beets taste like dirt to me unless they’re juiced… So beets in a smoothie…dirt smoothie. Weird I know…
Try roasted beets in a smoothie! I’ve found that roasted veggies make my smoothies seem . . . . creamier somehow.
Now THAT’s a great idea! I hadn’t thought about putting roasted veggies in a smoothie – roasting makes them taste sweeter and I can see how they would make them more creamy. Thanks so much for sharing!
thanks for hosting! It is funny how something can look interesting and appealing despite an ingredient that you don’t like. I think sweets are such a visual experience, sometimes they look better than they actually are!
I’ve recently enjoyed beets on a pizza, muffins, and cranberry sauce. I’m the only one in the household who loves them, though my spouse tolerates them.
oh i love the crap out of beets!!! goat cheese and beets were obviously made for each other. just yesterday i had a goat cheese “foam” with them at a restaurant…my new favorite thing. note to self: learn how to make goat cheese foam.
thank you for sharing with us at the wednesday fresh foods link up! i’m looking forward to seeing what seasonal & real/whole food posts you have this week. hope to see you there! xo, kristy
I keep wanting to like beets and I keep trying. Beet greens, yes – beets…sadly, no. Okay, well in a juice or smoothie concoction.
Maybe if you drizzled a little honey over this? Maybe? On the other hand… more for me 😉
I didn’t like beets either till I was an adult! yum!
So nice to grow up and smell the beets, eh?
I love beets and like that you paired them with avocado. Great idea.
I can’t take credit for the idea – but I did make it a little easier. Last night we had it again and had plain (as opposed to honeyed) goat cheese, so I drizzled just a tiny bit of honey on – it was really good!
I didn’t like beets until a couple of years ago. Now I love them. This looks wonderful. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. Here is the link to the party.
http://www.adornedfromabove.com/2012/11/washi-tape-idea-book-and-wednesdays.html
Debi @ Adorned From Above
Thanks Debi!
My family loves beets. I’m looking forward to trying them with avocado.
We like to eat them raw. Here’s a recipe I like to use for one. http://ourlittlefamilyadventure.wordpress.com/2012/11/20/raw-beet-apple-and-jicama-salad
With beet greens, they are also great stir fried with mushrooms and broth, then finished with a splash of apple cider vinegar and cayenne pepper. The acidity and spice goes really well with them.
Thanks for sharing – sounds really delicious!
I did beet greens with some sweet potato gnocchi in an herb butter. YUM
That sounds really fabulous. Sweet potato and beet is a great combo and gnocchi is so very good. Thanks for sharing!
We love beets! Pickled, plain and roasted! Thanks for sharing this at Church Supper. Have a blessed week & come back soon!
It is wonderful to hear from so many beet lovers! Thanks for hosting 😉
Until this summer, I had only ever eaten canned beets and loved them. I was SHOCKED to find that fresh beets, when roasted, are that exact flavor!! I grew and ate a good amount this summer and I have some now growing for winter. I would never boil them though. I cut the top and the root stem and wrap them in foil. Put them in the oven at 375 for an hour. Turn off the oven and forget about them. Take them out, peel back the skin and voila. That way, no nutrients are lost in the boilling. You just have to think ahead to have them ready.
I too love them just by themselves. I also like to cut them up, put them with some feta (I really dislike goat cheese), some walnuts, some of the beet greens (raw) and some balsamic. Slightly warm, this is amazing.
When I cook beet greens, I don’t boil those either. I saute some onions in oil and then throw in the greens, cover the pot and let them wilt on medium heat. Again, no loss of nutrients in the boiled water.
Good idea to roast whole rather than boiling! I am actually not a big fan of most goat cheese but this honeyed goat cheese we get from Trader Joe’s is very mild and pleasant. Feta is delicious but we are not doing cow dairy at the moment. Thanks for sharing your ideas and love of beets with us!
I love beets and this looks delicious! Thanks for sharing your recipes again this week with my NO RULES Weekend Blog Party!
Paula
lifeasweknowitbypaula.blogspot.com
Thank YOU for hosting Paula. We do appreciate it!
All sounds so good. I am a big fan of beets, myself. I’ve never tried the stems, though- or cashew cheese! I’d love to! I can imagine it must be expensive with all the work and cahshews put into it.
Visiting from My Sweet and Savory’s MMhop 🙂
I do get cashews bulk on-line, so they are almost half what they want in the grocery store for them! We have struggled a bit with cutting out dairy (for my husband’s colitis) and it has been a nice treat. So glad you stopped by!
If I can get cashew pieces for around $5.50 a lb (in bulk at the health food store) and If I buy my Pomona’s Pectin at Whole Foods ($3.39 or something) than the cashew cheese costs me about $3.79 a pound to make, which is as cheap or cheaper than dairy cheese 🙂
Awesome! I have not found cashews that cheap. They were that cheap at my local grocery store in the bulk section and then they got wise to what everybody else around here was selling them for. Glad you did the breakdown math – it’s not as high as I thought – even if I pay a little more for my cashews. It sure is good too!
It does feel expensive somehow, the first few times I made it I thought it was going to break my grocery budget. It was Amanda at GCF who clued me in on the breakdown, now I made it with reckless abandon. Coming soon…. Nacho cheez. You’re gonna die!
That sounds great! I will now willingly branch out flavor wise. You have so generously experimented and provided so many cheese varieties already!
I think the Nacho one is the best of all… I can’t wait to share it, but I have to get to whole foods to get more pectin first!
I love beets! They are always a favorite of ours from the garden! Have a great week.
Thanks for stopping by Nicole. Always glad to hear of people growing their own beets. I keep trying….
I love beets. I always grow them in my garden. They are a pain to cook but worth it when they’re fresh and so sweet! This looks good.
Hi Shirley! I am glad to hear someone has luck with beets in the garden. I don’t. At least not yet! Thanks for stopping by!
I love love love beetroots!!!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
Thank you Jill! We appreciate you hosting and now we know you’re a beet lover that makes it even better 😉
Thank you Jill! We appreciate you hosting and now we know you’re a beet lover that makes it even better 😉
I love beets every which way, juiced roasted, steamed, pickled…. But NOT in smoothies 😉 ugh, I tried it a few times and had a hard time getting the concoction down.
I’m surprised you didn’t like the smoothies. I am pretty sure we even got one of those down Little Sis’ picky girl’s throat last summer. Pink helped a lot 😉
For some reason raw beets taste like dirt to me unless they’re juiced… So beets in a smoothie…dirt smoothie. Weird I know…
Try roasted beets in a smoothie! I’ve found that roasted veggies make my smoothies seem . . . . creamier somehow.
Now THAT’s a great idea! I hadn’t thought about putting roasted veggies in a smoothie – roasting makes them taste sweeter and I can see how they would make them more creamy. Thanks so much for sharing!
Thanks for sharing on how to use beets 🙂
You are most welcome – thanks for stopping by our blog!
Thanks so much for sharing at Wednesday’s Adorned From Above Blog Hop. This weeks party is live. I hope to see you there.
http://www.adornedfromabove.com/2012/12/fabric-covered-can-pen-and-pencil.html
Debi, Joye and Myrna (The Busy Bee’s)
I love beets, but usually only have them on salads. Time to branch out!
I just love blogs and the internet for that purpose! So many ideas for new foods and new ways to try old ones right at my fingertips!
I;m just not a fan of beets, but this looks very interesting! Thanks for linking up at Friday Food Fight!
thanks for hosting! It is funny how something can look interesting and appealing despite an ingredient that you don’t like. I think sweets are such a visual experience, sometimes they look better than they actually are!
I’ve recently enjoyed beets on a pizza, muffins, and cranberry sauce. I’m the only one in the household who loves them, though my spouse tolerates them.
Thanks for some great suggestions!
Thank YOU for stopping by Kirsten. And your beet experiments sound superb – I’m going to have to branch out!
oh i love the crap out of beets!!! goat cheese and beets were obviously made for each other. just yesterday i had a goat cheese “foam” with them at a restaurant…my new favorite thing. note to self: learn how to make goat cheese foam.
thank you for sharing with us at the wednesday fresh foods link up! i’m looking forward to seeing what seasonal & real/whole food posts you have this week. hope to see you there! xo, kristy
Oooh. goat cheese foam! I do hope you’ll share when you figure that one out!
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