I simply love beets. Aside from their nutritional advantage (high in folic acid, phytonutrients, potassium, & are “cardiovascular health” friendly root vegetables), I relish them for their earthy sweetness. Though I can eat them by themselves, I enjoy them especially when roasted and paired with goat cheese.
In addition to the red variety, I try to keep an eye out for the golden heirloom beets. The vibrancy of color interplay especially on a salad is quite striking.
Here are few of my personal favorite beet recipes, ranging from salad, main course, to brunch.
Article Published in Serious Eats.
Beet, Goat Cheese, & Walnuts Salad
- 6 medium combination of golden & red beets
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup red wine vinegar
- Mixed baby greens
- 1 cup walnuts, lightly toasted
- 12 oz. goat cheese (chèvre)
- Preheat an oven to 400°F. Toss beets with oil, salt, & pepper. Wrap the beets in aluminum foil and bake for 1.5 hrs till tender. Cool and peel skin.
- In a small bowl, whisk together the vinegar, salt and pepper until blended. Whisk in the 1 cup olive oil.
- Combine the beets with 1/4 cup of the vinaigrette, season with salt and pepper.
- In a large bowl, toss the mixed baby greens with salt, pepper and enough of the vinaigrette to coat lightly. Divide the greens among 8 salad plates. Sprinkle the walnuts and beets evenly over the salads, and drizzle with additional vinaigrette as desired.
- Crumble the goat cheese over the salads and serve immediately.
Beets Sambar (South Indian Staple Lentil)
- Big bunch of Red Beets (peeled and chopped into cubes)
- 1 Cup Toovar Dal
- Curry Leaves
- 2-3 Tbs Sambar Powder (I make my own, feel free to substitute with store-bought)
- 2 big Onions, sliced
- 4-6 – Dry Red Chili
- Pinch of Hing (Asefotida)
- 1 Tbsp Mustard Seeds
- Tamarind Paste or Freshly Squeezed Lemon Juice to taste
- Salt to taste
- Rinse Toovar Dal and boil with beets in a pressure cooker for 10 minutes (2 whistles). Cool.
- Heat ghee in a heavy-set pan. When hot add hing, curry leaves and Mustard seeds. Add dry red chili and onions. Saute for a few moments.
- Add sambar powder and stir. Add the dal and beets to this mixture. Bring to boil and simmer for 15 minutes.
- I prefer lemon juice which I add after the sambar is cooked. If you prefer tamarind paste, add it after step 3 and simmer for additional 10 minutes.
- Serve hot with boiled rice or eat as a soup.
Note: All spices and lentils can be purchased at your local Indian Grocery store.