In-Season Recipe Swap: Beets

This week's in-season recipe theme was supposed to be beets! But, due to being sick and in bed for a good portion of the week, I was eating chicken soup and toast and stuff like that instead of experimenting with beets. :P
So I have never gotten very creative with red beets. Pickled beets (which my mom makes) aren't a favorite, by far. ;)
I do love cooked beets, drained and tossed with butter and salt. So yummy!!

How do you like to eat red beets??
To participate in this week's In-Season Recipe Swap:
Post your on-theme recipe, including your own photo of the food. Link to this post, and then come over here and let us know where to find YOU! Just leave your link in a comment and I will manually add them to this post throughout the day. :) Next week's recipe theme (November 11, 2009) is cranberries!
Fried beets, red beet cake, Russian Borscht, and salad (Martha)


there are recipes out there to puree them and add them to chocolat cakes and such...i might try that next summer.

celina from canada

Wow you must be a good cook, you make beets look good!

I think since beets taste like feet I have a hard time eating them, mom LOVED them and tried to make us LOVE them just as much. Now the only way I will eat beats is in Borcht..

I had this salad this summer, only with feta cheese instead of goat cheese. It was wonderful. I never knew beets could tast so good!

Roasted Beet Salad with Walnuts and Goat Cheese

6-8 servings

1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onions

6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper

1/2 lb fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled

1. Preheat the oven to 350 F.
2. Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
3. Spread on a baking sheet and bake until toasted, about 7-10 minutes.
4. Set aside to cool.
5. Wrap the beets individually in foil and place on a rimmed baking sheet.
6. Bake at 350 degrees until tender, about 1 1/2 hours.
7. Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
8. Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
9. Combine all the dressing ingredients, taste and adjust the seasonings.
10. Pour over the beets and toss well.
11. Let sit at room temperature at least 1 hour.
12. Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
13. Arrange the beets on top and crumble the goat cheese over.

...for the first time, and I liked them! I have no recipes yet, but I hope to include more of their mild flavor and delightful texture in my diet. :)

They are one of my favorite vegetables.
Here is a link to some of my favorite ways to eat beets.

This is a wonderful way to "hide" beets for the little ones (and big ones too)! It's CAKE!!!!

Oh, the recipe I have is grated fried beets, chocolate beet cake, Borcht, and a salad...
There is a picture there!

My Mom would always shred them on a salad. I got the strangest looks at school when I opened up my salad. Of course, at my school eating a salad was weird enough but eating with beets on it was quite a novelty for them to see. :D

We serve this almost daily at our Game Lodge in South Africa. It's a hit with everyone - yound and old!! Delicious way to use the beets and carrots from our garden.

1 cup sugar
1 cup cooking oil
3 eggs, seperated
2 tsp vanilla essence (extract)
2 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
1 cup raw beet grated
1 cup raw carrots grated
60ml milk

Preheat oven to 350
Beat sugar, oil and egg yolks. Add vanilla
Sift the dry ingredients and add to the sugar mixture. Beat until well blended.
Whisk egg whites to form soft peaks. Fold into the flour mixture. Add grated beet and carrot. Add milk and mix well. Your batter will turn pink, this is normal.
Pour into a greased cake tin (we like to use the ring tin) and bake for 30 - 35 minutes. Alternatively, pour into cupcake cups can backe for 20-25 minutes.
Cake is done when a skewer inserted in the centre comes out clean.

While cake is baking, make the following syrup:
1/2 cup sugar
1/2 cup water
1/2 tsp vanilla essence

Boil everything together until sugar dissolves. Pour over the cake as soon as it comes out of the oven.

Leave cake to cool in tin for 10minutes. Turn onto a wire rack and serve when cool. You can serve dusted with icing sugar, plain or for a real decadent treat - with cream cheese icing!


Oh I love love beets. I was hoping for more recipes to see if the rest of my family would like them too! These sound fun to try too!

My husband was a confirmed non-beet eater. As a country(ish) girl, I grew up on Momma's homegrown, so learned to enjoy them. I would pass them by in the grocery stores because I knew hubby decidedly did not care for them, but it was heart-breaking to have to pass them by at farm stands and farmers markets.

Recently my sister shared some of her home grown ones. I had intended to fix a few for me and just a couple for our kids to try. Dad being how he is, they had never had them either. I intended to fix another vegetable just in case. But all my beet longing years caught up with me and before I knew it there was a huge pile of cleaned beets on the counter that needed to be boiled ,NOW. The rest of dinner was nearly done.

I explained my dilemma to city boy. He grudgingly (oops, I meant graciously) agreed to try them without making the usual "Gack, gack, gack! sounds that accompany foods that he doesn't care for.

Long story short, he tried them. He tried them some more. He "tried" them so much that the next morning, he was afraid that he had "health problems'. Once I explained what can happen when you eat beets, he decided that the momentary scare was worth it and beets are now a new addition to our table. As long as they are my sister's home-grown ones.

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