Many cooks avoid beets because their red-purple pigment can be hard to work with and that “earthy” flavor can be a bit much. Since they are available now in pre-peeled, pre-cooked packages, they are super-easy to use, especially in salads.
Many cooks avoid beets because their red-purple pigment can be hard to work with and that “earthy” flavor can be a bit much. Since they are available now in pre-peeled, pre-cooked packages, they are super-easy to use, especially in salads. What other vegetable can you think of that has only 52 to 55 calories in a whole cup? One cup of cooked beets also offers more than 3 grams of fiber and a good helping of folate, magnesium and potassium. The small ones are generally more tender than large ones. If you are cooking them from raw and fresh, buy them with their greens attached, but remove all except one inch of the stems when you get them home, and store in the refrigerator. When ready to use, wash gently so as not to damage the thin skin and make them “bleed” color or nutrients.
If you think that beets are a little too earthy for you, these recipes may change your mind.
According to Andrew Schloss, author of “Almost From Scratch,” boiling beets makes their sugars dissolve in the liquid, leaving behind an earthy flavor rather than beets’ natural sweetness. Baking or microwaving will keep the sugars from getting washed away, retaining more natural sweetness. This simple recipe proves the point.
Balsamic beets
Makes 4 servings
1 pound fresh beets
1 tablespoon honey
1 tablespoon balsamic vinegar
Salt and black pepper to taste
Cut leaves and stems from beets, leaving about an inch of stems. Wash beets to remove any loose surface dirt; leave wet. Snap off the “tail.” Place in a microwave-safe dish, cover loosely and microwave on high for 12 to 15 minutes, until beets are tender. Combine honey, balsamic vinegar, salt and pepper in a bowl. When beets are cooked, run them under cold water just to cool enough to handle. Cut stem end from each beet, slip off the skins, quarter beets and toss with the honey-balsamic mixture. Serve.
Chilled beet gazpacho
Brilliant in color and easy to prepare, this tangy soup offers a refreshing first course. Recipe from “Vegetable Harvest” by Patricia Wells; makes 4 servings.
2 large beets (about 1 pound), scrubbed
4 plump, moist cloves garlic, peeled, halved, green part removed, minced
1 onion, peeled, halved and thinly sliced
1 teaspoon French mustard
1 tablespoon sherry wine vinegar
Fine sea salt
Several teaspoons finely minced fresh chives for garnish
Chill four shallow soup bowls while you make the soup. Steam the beets: Bring 1 quart water to a simmer in the bottom of a steamer. Place beets on the steaming rack. Place rack over simmering water, cover and steam until beets can be pierced with a sharp knife, about 20 minutes for baby beets and up to an hour for larger beets. Drain; let cool just long enough to handle. Slip off peels with a sharp knife and cut off root end; dice beets. In a food processor or blender, combine beets, garlic, onion, mustard, vinegar and 2 cups cold water. Process thoroughly to blend to a very smooth puree. Taste for seasoning. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. At serving time, reblend the soup; taste again for seasoning. Ladle into chilled soup bowl and garnish with chives.
Curried beet soup
Curry, ginger, beets, apples … sound exotic? Deliciously so. Another recipe, this one a warm soup, from “Vegetable Harvest” by Patricia Wells; makes 8 servings.
2 large beets (about 1 pound), scrubbed gently
1 tablespoon extra-virgin olive oil
1 medium onion, peeled, halved, and thinly sliced
Fine sea salt
2 teaspoons curry powder
1 Granny Smith apple, cored and cubed (do not peel)
2 cups homemade chicken stock
1/2 teaspoon ground ginger
Steam the beets as in previous recipe; drain and cool enough to handle. Slip off the peels and cut off root end; dice beets. In a large saucepan, combine oil, onion, salt and curry powder; toss to coat the onion. Sweat mixture: Cook it covered, over low heat until soft but not browned, 3 to 4 minutes. Add beets, apple and stock; simmer, covered for 30 minutes. Season with ground ginger. Transfer mixture to a food processor or blender; blend to a very smooth soup. Ladle into warmed soup bowls and serve.
Beet risotto
How about gorgeous color and sweetness in a creamy dish? You can make the broth up to four days in advance, wrap and refrigerate until ready to use. Recipe from “Almost Vegetarian” by Diana Shaw; makes 4 to 6 servings.
2 medium beets, trimmed
1 bay leaf
1 tablespoon unsalted butter
1 small onion, chopped
1 tablespoon orange zest
1 cup Arborio rice
2 tablespoons raspberry vinegar or lemon vinegar
Pinch sugar
1 tablespoon low-fat sour cream or yogurt
Put beets and bay leaf in a saucepan; add 4 cups water. Bring to boil over medium-high heat; lower heat and simmer, covered, until cooked, about 40 minutes depending on size. Remove beets with a slotted spoon; strain cooking water and discard bay leaf. Pour cooking water back into pan. Slip skins off beets. Chop one beet; set aside. In a food processor, puree the other beet; stir into broth in pan. Cover broth and keep at a gentle simmer over low heat. In a large, heavy saucepan, melt butter. Add onion and orange zest; saute over medium heat until onion is soft, about 7 minutes. Add chopped beet; stir well. Add rice; stir until well coated and glistening, about 2 minutes. Add vinegar; stir until evaporated, about 2 minutes. Using a ladle, add about 1 cup hot broth. Stir constantly over medium heat until broth is absorbed. Add another ladle of broth; stir until absorbed. Keep adding broth 1/2 cup at a time until rice kernels are plump, about 25 to 30 minutes. Rice is done when kernels are bound and creamy, but still “al dente.” When done, stir in sugar, sour cream or yogurt, and stir to blend. Serve at once.
