Beets are a winter vegetable, and are unique in that both the green and
the root - the beet itself - can be consumed. They originated in the
Mediterranean region, but were grown for medicinal purposes. It wasn't
until the 1800's that French chefs discovered their culinary potential. They
are a great source of folate, which is essential for a healthy cardiovascular
system, as well as fetal development. Beets are also very low in fat and
calories, are a good source of fiber, and are known to help protect against
colon cancer, birth defects and heart disease.
Beet Recipes in this Section:
Beet and Carrot Salad with Curry Dressing
½ cup pistachios
1 teaspoon plus ½ cup olive oil
1 tablespoon curry powder
2 garlic cloves, finely grated
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 small beets (any color), peeled, thinly sliced on a mandoline
4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
Lemon juice (for serving)
Preheat oven to 350°. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5–7 minutes. Let cool, then coarsely chop.
Meanwhile, bring curry powder and remaining ½ cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.
Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes.
Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.
Beet, Goat Cheese & Honey Tarts
1 red beet
1 golden beet
2 tablespoons olive oil
1 sheet puff pastry, thawed
1 egg + 1 teaspoon water, beaten
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
fresh basil leaves for garnish
Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!
Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn't turn red.
Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top - however you'd like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.
Salt Roasted Beet Salad
2-3 beets, washed, greens removed
a few sprigs thyme and rosemary, optional
¾ cup orange juice
1 T. rice vinegar or white balsamic
zest of an orange
1 small shallot, minced
⅓ cup extra virgin olive oil
Roast the beets:Preheat the oven to 425ºF. Pour kosher salt into a shallow roasting vessel to make a thin layer. (See photo to help estimate how much.) Place beets on salt bed. If using herbs, nestle a few sprigs among the beets. Cover pan tightly with foil and place in oven for about one hour, depending on how many and how big your beets are. Note: To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into nice chunks.
Meanwhile, make the dressing: Place the orange juice in a small saucepan over medium heat and reduce to ⅓ cup. Let cool. Add vinegar, zest, shallots, chives and a pinch of salt. Let sit for 15 minutes. Slowly whisk in the olive oil.
To assemble the salad, arrange greens on a platter. Top with goat cheese, walnuts and cut beets. Season with a pinch of salt and freshly cracked pepper. Spoon dressing over salad. As you plate the salad, the ingredients will all toss nicely together.
Penne Pasta in a Roasted Beet Sauce
3 medium-sized beets, cleaned and cut into a small dice
3 Tbs. extra-virgin olive oil, divided
3 sprigs thyme
3 cloves garlic
1 Tbs. balsamic vinegar
2 Tbs. vermouth
1/2 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup chicken or vegetable stock
1/4 cup cream or milk
1 tsp. sugar
1/2 pound penne pasta
coarse salt and freshly ground pepper
1 Tbs. poppy seeds
mint leaves for garnish (optional)
Preheat oven to 400.
On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.
Transfer beets to a food processor. Add the garlic, balsamic vinegar, vermouth, half of the cheese and the 2 remaining Tbs. oil. Pulse until it’s as smooth as you can get it.
Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Taste it. Oh I know.
Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.
Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Look. At. That. Color. Give it one more taste. Season accordingly. Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves, and more cheese if desired.