Content
Embracing the Raw Power of Beets
One of the most overlooked ways to enjoy beets is raw. This method preserves their crisp texture and delivers a bright, clean flavor quite different from their cooked counterpart. It’s also incredibly quick, often requiring little more than some peeling and slicing or grating.Thinly Sliced Perfection: Beet Carpaccio
Think carpaccio, but swap the beef for beets. Using a mandoline slicer (carefully!) or a very sharp knife, slice peeled raw beets paper-thin. Arrange these delicate slices overlapping on a platter. The beauty here lies in the simplicity and the dressing. A drizzle of good quality extra virgin olive oil, a squeeze of fresh lemon or orange juice, flaky sea salt, and freshly cracked black pepper might be all you need. Elevate it further: Scatter some toasted nuts (walnuts, pistachios, or hazelnuts work wonders), crumble over some tangy goat cheese or feta, add shavings of Parmesan, or sprinkle fresh herbs like dill, mint, or parsley. A drizzle of balsamic glaze can also add a lovely counterpoint to the beet’s earthiness. It’s an elegant appetizer or a light lunch that requires zero cooking time.Vibrant Shreds: Grated Beet Salads
Grating raw beets is perhaps the easiest way to incorporate them into salads. Their vibrant magenta shreds add instant visual appeal and a pleasant crunch. A classic combination involves grated beets and carrots, often joined by apples for sweetness and walnuts for texture. A simple lemon vinaigrette ties it all together. But don’t stop there. Grated raw beets are fantastic in coleslaws, mixed with finely shredded cabbage, perhaps some kohlrabi or celery root, and dressed with either a creamy mayo-based dressing or a lighter vinegar-based one. You can also toss grated beets with cooked grains like quinoa or farro, add chickpeas, herbs, and a citrusy dressing for a substantial and healthy grain salad. The key is to balance the beet’s earthiness with bright, acidic, or creamy elements.Liquid Refreshment: Juices and Smoothies
Beets lend themselves surprisingly well to juicing, offering an intense color and earthy sweetness. Pair beet juice with apple, carrot, ginger, and lemon for a classic energizing blend. Remember that beet juice is potent, so start with smaller amounts if you’re new to it. Alternatively, add raw (or cooked and cooled) beets to your smoothies. A small amount is often enough to impart a stunning pink or red hue without overpowering other flavors. Combine beets with berries, banana, yogurt or plant-based milk, and maybe some spinach for a nutrient-packed drink. It’s an easy way to sneak in some extra veggie power.Cooked Creations (That Aren’t Roasted)
While raw preparations highlight freshness, cooking beets transforms their texture and mellows their flavor. Boiling, steaming, and pickling open up another realm of possibilities.Simple & Foundational: Boiling and Steaming
Boiling or steaming beets until tender is a fundamental technique. Trim the leaves (save them for sautéing!) and the root end, but leave about an inch of the stem attached and don’t peel them before cooking. This helps minimize color bleeding. Place the whole beets in a pot, cover with water (for boiling) or place in a steamer basket over simmering water. Cook until easily pierced with a fork – timing varies greatly depending on size, anywhere from 30 minutes to over an hour for large beets. Once tender, plunge them into cold water. The skins should slip off easily under running water or with a gentle rub using a paper towel (wear gloves if you want to avoid stained fingers!). These simply cooked beets are now ready to be sliced, diced, or wedged. Use them in salads (like the classic beet and goat cheese salad), as a simple side dish drizzled with vinaigrette, or as a base for other preparations.Did you know? Cooking beets whole with the skin on helps retain their vibrant color and nutrients. Leaving a small part of the stem attached during cooking also minimizes ‘bleeding’. Once cooked and cooled slightly, the skins become very easy to remove, often just slipping off with gentle pressure.
Tangy Delight: Pickled Beets
Pickled beets are a revelation for those who enjoy tangy flavors. The vinegar brine cuts through the earthiness, creating a bright and zesty condiment or side dish. You can make quick-pickled beets (refrigerator pickles) that are ready in a day or two, or process them for longer shelf stability. The basic process involves cooking beets until tender, peeling and slicing them, then covering them with a hot brine typically made from vinegar (cider, white, or red wine vinegar work well), water, sugar, and salt. Spices add another layer of complexity – consider adding cloves, allspice berries, peppercorns, mustard seeds, or bay leaves to the brine. Sliced onions are also a common addition. Enjoy pickled beets on salads, in sandwiches, or straight from the jar.Heartwarming Bowls: Beet Soups
Borscht is the undisputed king of beet soups, a hearty and complex dish with Eastern European roots. There are countless variations, some clear, some creamy, some vegetarian, some with beef. It often features cabbage, potatoes, carrots, and dill, served with a dollop of sour cream or yogurt. Making borscht is a rewarding process that fills your kitchen with comforting aromas. But beet soup doesn’t have to mean borscht. Consider a smooth, creamy beet soup, perhaps blended with potatoes or cashews for body, and enriched with coconut milk or cream. Season it with ginger, garlic, or even a hint of horseradish. Chilled beet soups are also wonderfully refreshing in warmer weather, often blended with buttermilk or yogurt, cucumber, and dill.Quick & Easy: Sautéed Beets
While roasting takes time, sautéing offers a quicker cooked option. You can sauté diced or grated cooked beets for a simple side dish, perhaps with some garlic and herbs. Even raw beets, if grated or finely diced, can be sautéed until tender-crisp. Try sautéing grated raw beets with onions and garlic, then deglazing the pan with a splash of balsamic vinegar. You can also sauté beet greens (the leaves you trimmed off!) just like spinach or Swiss chard – they are delicious and nutritious.Mastering Flavor Pairings
Beets have a distinctive flavor profile that loves company. Understanding what pairs well with them is key to creating truly delicious dishes:- Acidity: Citrus (lemon, orange, grapefruit), vinegars (balsamic, red wine, cider), yogurt, sour cream. Acidity brightens the flavor and cuts through the earthiness.
- Cheese: Tangy cheeses like goat cheese and feta are classic pairings. Salty cheeses like Parmesan or Pecorino also work well, especially with raw preparations. Cream cheese or labneh can offer a cooling counterpoint.
- Nuts & Seeds: Walnuts, pistachios, pecans, hazelnuts, pumpkin seeds, sunflower seeds add crucial texture and nutty flavor. Toasting them first enhances their taste.
- Herbs: Dill is a natural partner, especially with boiled or pickled beets and in soups. Mint, parsley, chives, and tarragon also complement beets beautifully.
- Spices & Aromatics: Garlic, ginger, horseradish, cloves, allspice, caraway seeds, cumin, coriander. These can add warmth, pungency, or complexity.
- Sweetness: Apples, oranges, pears, honey, maple syrup can enhance the beet’s natural sweetness or provide a contrasting sweet note.
- Other Vegetables: Carrots, onions, potatoes, cabbage, leafy greens (especially beet greens, spinach, arugula).
Handling Tips for Happy Cooking
Working with beets can be messy due to their potent pigment, but a few tips make it easier:- Wear Gloves: Disposable gloves are your best friend to avoid pink fingers, especially when handling raw or cooked beets.
- Protect Surfaces: Cover cutting boards with parchment paper or use a designated plastic board that won’t stain as easily as wood. Clean spills immediately.
- Peeling: As mentioned, peeling is much easier after boiling or steaming. If peeling raw, a vegetable peeler works best.
- Roast-Free Zone Exploration: Remember the goal – move beyond roasting! Try one new method this week. Maybe a simple grated salad or some quick pickles.
