Tag Archives: Beets

Beet and Broccoli Salad

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A great salad can be made with beets and broccoli. We steam the broccoli and beets together with the sliced beets on bottom.  Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done.  We then toss them in a simple vinaigrette and serve them either warm or cold.  This vinaigrette is the one we use:

VINAIGRETTE

  • 1 clove garlic
  • 1 tsp salt
  • 3 Tbs red wine vinegar
  • 1 tsp wet mustard
  • 5 Tbs extra virgin olive oil
  • black pepper

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.

Baked Beet Salad

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Bake a beet in the oven by wrapping in aluminum foil and baking at 350 degrees for 30-45 minutes.  After baking, the beet will keep almost indefinitely in the refrigerator.  When you want to make the salad, gently rub the skin off the beet and slice onto a bed of salad greens.  Top with crumbled blue cheese and roasted hazelnuts.  Dress with your favorite vinaigrette.

Apple and Raw Beet Slaw

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  • 1 tsp. grated ginger
  • 1 lb. beets, peeled
  • 1 large Granny Smith apple
  • 3 Tbsp. sherry vinegar
  • ½ tsp. coarse grain salt
  • 1/8 tsp. black pepper
  • 1-2 Tbsp. extra-virgin olive oil

In a medium sized salad bowl, using smallest grater holes, grate fresh ginger directly into bowl. Grate beets and apples, add them to the bowl with ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt and pepper and toss to coat evenly. Add olive oil, stir to combine, Taste and adjust seasonings. Serve immediately or keep refrigerated.

Serves 6.

From Foodnetwork.com

5-Minute Beets

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  • 1 pound beets
  • 1 tablespoon butter
  • Salt and freshly milled pepper

Grate the beets into coarse shreds.  Melt the butter in a skillet, add the beets, and toss them with ½ teaspoon salt and pepper to taste.  Add ¼ cup water, then cover the pan and cook over medium heat until the beets are tender.  Remove the lid and raise the heat to boil off any excess water.  If you don’t mind the shocking color, serve with a dollop of yogurt on top.  (We think it is beautiful!)

Serves 4 to 6.

From Vegetarian Cooking for Everyone.