I received Beets in my box of Fresh veggies this week. Now to figure out what to do with them. My hubby is decidedly against them, and I'm not so sure of them myself. But in being respectful of trying new things, staying in season, and using what we have I have compiled a list of possible uses for this root vegetable.
Please note, I intend to use all four in various forms since I'm still unsure of what I will like. I've decided to try them in the chip version, the baked version, raw on salad, and one will be pulverized and used in something later.
- Prep Time: 5 mins
- Total Time: 50 mins
- Servings: 4
About This Recipe"A healthier and lower calorie alternative to potato chips and the fancy veggie chips available because these are not fried! These beet chips make a wonderful (and pretty!) snack. Good for packing in a lunch, serving at parties or just nibbling on. These are chips you can feel GOOD about eating. :)"
- 4 beets, large, scrubbed clean
- nonstick cooking spray
- salt, to taste
- Preheat oven to 375 degrees F.
- Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.
- Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.
- Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them. :).
- serve as is, or with sour cream or another favorite dip.
Nutrition FactsServing Size: 1 (50 g)
Servings Per Recipe: 4
- Amount Per Serving
- Calories 22.0
- Calories from Fat 0 68%
- Amount Per Serving % Daily Value
- Total Fat 0.0g 0%
- Saturated Fat 0.0g 0%
- Cholesterol 0.0mg 0%
- Sugars 3.9 g
- Sodium 38.5mg 1%
- Total Carbohydrate 4.9g 1%
- Dietary Fiber 1.0g 4%
- Sugars 3.9 g 15%
- Protein 0.8g 1%
- Beet Chips
- Yield Serves 4
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick
with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
- On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.
Prep Time: 30 Min
Cook Time: 45 Min
Ready In: 1 Hr 15 MinOriginal Recipe Yield 6 servings
- 1 cup diced, raw beet
- 4 carrots, diced
- 1 onion, diced
- 2 cups diced potatoes
- 4 cloves garlic, minced
- 1/4 cup canned garbanzo beans (chickpeas), drained
- 2 tablespoons olive oil
- 1 tablespoon dried thyme leaves
- salt and pepper to taste
- 1/3 cup dry white wine
- 1 cup torn beet greens
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
- Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutritional InformationAmount Per Serving Calories: 143 | Total Fat: 4.9g | Cholesterol: 0mg
Beet Roesti with Rosemary
Makes 4 servings
Time: 20 minutes
An almost unbelievably sweet and wonderful side dish. The sugar in the beets caramelizes, and the flavors of the rosemary, beets, and butter meld beautifully. With thanks to Michael Romano, the brilliant chef at New York's Union Square Cafe, who shared this recipe with me almost 10 years ago.
· 1 to 1 1/2 pounds beets
· 1 teaspoon coarsely chopped fresh rosemary
· 1 teaspoon salt
· 1/4 cup flour
· 2 tablespoons butter
1. Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.
2. Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.
3. Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately.
- 2 large red or golden beets (about 14 ounces)
- 1/2 cup fresh whole-milk ricotta cheese
- 2 tablespoons dried breadcrumbs
- 1 1/4 pounds Fresh Egg Pasta
- 1/2 cup (1 stick) butter
- 1 tablespoon poppy seeds
- Freshly grated Parmesan cheese
- Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.)Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.
vegetable oil, for frying
1 tsp. mustard seed
1-inch piece of ginger, peeled (I like to smash it into small chunks with the mortar and pestle)
1 onion, peeled and finely sliced
1 tsp. turmeric powder
1 tsp. chili powder
1 tsp. garam masala
a few curry leaves (optional)
1 cup cooked peeled, and finely diced beets (microwaved in a covered dish is just fine)
2/3 cup cooked peeled and finely diced potato (ditto on the potatoes, if you don't have leftover)
1/3 cup green peas
1/2 cup milk
3 cups panko crumbs or fine dry breadcrumbs
1. To fry the spices, heat a few tsp. oil in a frying pan. Add mustard seeds, and when they start to pop, add curry leaves, ginger and onion, stirring for until onion is translucent but not brown. Then add turmeric, chili, and garam masala.
2. Stir in beets, potatoes, peas; add about 1/2 cup water and a pinch of salt; stir until vegetables are just tender. Remove into a large shallow bowl.
3. Divide the mixture into slightly rounded patties; Sreedharan suggests teardrop-shapes, which is too fancy for my blood.
4. Dip each beet cutlet first into the milk, gently shaking off excess, then coat in panko or breadcrumbs.
5. Heat vegetable oil in a large wok or frying pan. Add cutlets, in batches, to the oil and fry for 3-5 minutes each, until golden. Turn the cutlets frequently to ensure even cooking. When crisp and golden, drain onto kitchen towel.
This recipe takes about an hour's time to prep. and cook, and it's a bit long on ingredients. Substitutions are forgiving (we once modified this with fresh coriander and coriander seed instead of the curry leaves and mustard seed.) The spicy, crunchy, sweet and savory flavours of this dish make it completely worthwhile. Can be eaten with some store-bought naan bread, a cucumber and onion salad, and a simple chutney to make a filling vegetarian meal.
" I am also a fan of beets with blue cheese (but I roast mine in foil, -- a double layer so everything doesn't turn purple). I brought this to Thanksgiving and everyone (many of whom detested beets previously) went crazy and called the hostess the next year and said, "Ask her to bring those beets again, please." I just dress with olive oil and a squeeze of lemon. Serve room temp. Sometimes I chop up some toasted pistachio too. These actually stole the show at Thanksgiving. The next year I did it again with crispy roasted brussels sprouts. Mmmmm. YAY for giving unpopular veggies a new name!" Faxy Fairy - http://chowhound.chow.com/topics/559139#4055092