... very healthy vegetable: you can eat them raw and grated like carrots, or cooked and cold, cut in little bits with salad... or make sort of purée and mix it with cream, cream cheese or yoghurt to make one of these strange and funny very pink sauce! Bon appétit! Estelle
I love roasting them and then putting them in a salad with orange segments, candied pecans and goat or feta cheese. I've also tried them with the yogurt (mixing in some of the accumulated beet juice makes the yogurt even better). I hated beets growing up and now I love them!
Lisa, I recently made this fresh beet, feta and pistachio salad for my sister's wedding shower. DARN GOOD. http://worththewhisk.com/2011/07/31/fresh-beet-feta-pistachio-salad/
You can make pink potato salad by adding lots beets. Yummy with dill and chives (or scallions) and a yogurty dressing. Add lots of pepper and enough salt!
My favorite way is to roast a bunch and then chop them up and mix them with goat cheese and thyme. Or shredded with fennel and chickpeas with some herbs, olive oil, and red wine vinegar for a delicious salad. Beets are the best!
Ah beets. I still don't know what to do with them. 
7 comments:
... very healthy vegetable: you can eat them raw and grated like carrots, or cooked and cold, cut in little bits with salad... or make sort of purée and mix it with cream, cream cheese or yoghurt to make one of these strange and funny very pink sauce!
Bon appétit!
Estelle
Estelle - That all sounds wonderful...especially that creamy sauce! Lisa
I love roasting them and then putting them in a salad with orange segments, candied pecans and goat or feta cheese. I've also tried them with the yogurt (mixing in some of the accumulated beet juice makes the yogurt even better). I hated beets growing up and now I love them!
Lisa, I recently made this fresh beet, feta and pistachio salad for my sister's wedding shower. DARN GOOD.
http://worththewhisk.com/2011/07/31/fresh-beet-feta-pistachio-salad/
Even more great ideas!! Thanks so much.
You can make pink potato salad by adding lots beets. Yummy with dill and chives (or scallions) and a yogurty dressing. Add lots of pepper and enough salt!
My favorite way is to roast a bunch and then chop them up and mix them with goat cheese and thyme.
Or shredded with fennel and chickpeas with some herbs, olive oil, and red wine vinegar for a delicious salad.
Beets are the best!
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