Trying to Figure Out What to Do with Beets? We've Got Your Recipes (2024)

FAQs

What to do with lots of beets? ›

You can also grate raw beets to add flavor and texture to recipes like veggie burgers and falafel. Or you can cook them whole and purée them for a silky sauce, soup, or dip—including the most gorgeous hummus you've ever seen.

Delicious. Roasted with goat cheese. – The classic, all-time favorite preparation. Roast beets until they are tender and juicy, then eat them with some spicy greens and piquant goat cheese.

Store beets in a plastic bag in the refrigerator at or below 41 °F for 7 to 10 days. Beets may be frozen for up to ten months. For best quality and nutritive value, preserve only what your family can consume in 12 months.

Or roast beets with carrots, purée with a ginger- and parsley-infused vegetable broth, and serve chilled with crème fraîche and lime. Roast beets, purée them with eggs and flour and make ravioli filled with goat cheese, doused with brown butter.

Moreover, beets are low in calories with zero cholesterol and a small amount of fat. However, the root is high in sugar and carbohydrates, so while you can consume the greens on top of the root in unlimited quantities, you should only have the root a few times a week. Beets are best from early spring to late fall.

TIPS FOR cooking beets

Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.

Toss with olive oil, salt and pepper. 2. Pour the beet wedges onto a foil-lined baking sheet in a single layer. Roast at 400°F until fork-tender, 20 to 30 minutes.

Steaming in the oven rather than baking helps preserve more of the healthy vitamins and minerals in beets. This method also helps beets better retain their beautiful, vibrant color.

Roasting beets deepens their natural sugars while tempering bitterness. Bake whole, wrapped beets at 400°F for 60-75 minutes until easily pierced by a fork. Allow to cool before peeling and juicing. Incorporating roasted beets creates a smoother, mellower, almost nutty-flavored blended juice.

Oranges, berries, melons, apples, pineapple, grapes, and kiwi all combine exceptionally with beet juice. The sweet and tart notes from these fruits complement the earthy vegetable flavor. Blending fruit into beetroot juice helps mellow out the intense earthy taste.

What spices go well with beets? ›

Warming spices like ginger, cinnamon, allspice, and cardamom all pair well with the earthy flavor of beets and can help enhance their natural sweetness.

Once the beets have cooled and you have removed the skin, transfer them to freezer-safe bags or containers. Seal tightly, label, and store in the freezer for up to 6 months. Thaw frozen cooked beets in the refrigerator overnight.

Relish, pickles, canning, sauerkraut, jam- the list goes on. These may sound complicated and time-consuming, but they need not be. There are literally hundreds of beetroot preserving recipes out there on the internet for you to try, and many of them are easy.

Beets should be stored unwashed, with 2 inches of their stem attached to avoid color bleed, and can remain refrigerated in a plastic bag for up to 2 weeks.