What do I do with Beets ???

[Niblet]

I bought a 10 pound bag of beets because I remember a long time ago eating them and really enjoying them...
I cannot remember for the life of me what the heck I did to prepare them...
It seems to me that I boiled them first, peeled them and then.... I don't remember
Any suggestions would be greatly appreciated !!! I'm not up to making pickled beets though. Thanks so much in advance !! xxx

[lushy]

My favorite way of eating them is to roast them. Maintains more of the nutrients than boiling. I wrap each one in foil and roast at 450 until they are done (can't give exact time, depends on the size of the beet). Once they cool you can peel the skins off. Then I like to slice them, place them on a bed of arugula or mixed greens, sprinkle with salt and pepper, olive oil and a drizzle of balsamic. Then top with goat cheese crumbles.

[meditation mama]

My FAVORITE is Borsch!! It is a Russian Beet Soup...

BORSCH (BEET SOUP)

2 med. beets
4 c. beef bouillon
1 c. chopped carrot
1 c. chopped onion
1 bay leaf (optional)
1/3 c. diced ham or fried bacon bits
1/2 c. tomato juice
1 1/2 c. chopped cabbage
1/2 c. sour cream
Croutons (optional)

Make bouillon from 2 (10 1/2 oz.) cans beef consomme diluted with 1 1/2 cups water or 4 beef bouillon cubes dissolved in 4 cups water.
In a saucepan, boil beets with enough water to cover until tender (from 1/2 to 1 hour depending on freshness). Skin them while still warm.

In another saucepan, combine beef bouillon with carrot, onion and bay leaf. Boil 1/2 hour.

Cube the beets and add to bouillon along with the ham or bacon, tomato juice and cabbage. Boil until the cabbage is done. When serving, add a generous tablespoon of sour cream to each dish and garnish with croutons. Yield: 4 (1 1/2 cup) servings.

[The Londoner]

You can actually eat em raw! grate them or chop them fine, use with a fave dressing-they are really sweet and delish and nutrish
Anna x

Suze has just reminded me about dressing beets with olive oil and lemon and black pepper-yummeee

[lorisunshine]

Hey Niblet,
You can also make a salad.
Roast or boil them till tender. Skin and slice them into managable bite size.
Season to taste with wine vinegar, salt, Pepper, sugar, finely chopped onion, 1/4 teasp. caraway seeds and finish with a light vegetable oil of your choice.
Toss and let stand a room temperature for one hour before serving.
That will blend all the flavours together.

Or

You can add julienned apple, marinated herring bits, finely chopped onion, one boiled potato to the beets and season that with salt and pepper and instead of the vinegrette use some good quality majonnaise like hellmans. I serve this as an appetizer in a scooped out Granny Smith Apple. This salad turns fuchsia pink and looks really nice at the table and is very tasty as well.
Lori

[Accountable for Me]

I grate a beet onto a spinach salad. I also grate a carrot or two and some cheddar cheese. The salad kicks ass, and I eat it very often. You can substitute cheese with whatever.

I add croutons (home made ones) once in a while with some sliced black olives. My salads end up being meals, very hearty and good!

[MyOwnWoman]

I like them roasted too, as Lushy says on a salad with goat cheese... yummo.
And grated on salad for sure.

And if you ahve a good juicer - make a juice with carrots, beets, celery, spinach and garlic. That'll cure what ails ya!

[tawnyfrog]

Roasted then topped with sour cream and chopped chives.

[MyOwnWoman]

WHAT THE HELL IS THAT IN YOUR AVATAR TAWNYFROG?
It's freaking me out.

[lushy]

Don't ask MOW. Tawny is very sensitive about her looks these days.