Cooks of Askville! BEETS! Can you share some recipes?

Cooks of Askville! BEETS! Can you share some recipes?

It would seem that my beets are ready in the garden! Can you suggest some recipes? Thanks!

Asked by aie 40 months ago Similar questions: Cooks Askville BEETS share recipes Food & Drink > Cooking.

Similar questions: Cooks Askville BEETS share recipes.

Be Still My Beeting Heart........ sorry I couldn't resist. :) "You put what in the Chocolate Cake? " That is what everyone is going to say and I know this may sound freakish even to someone that loves beets, but believe me one bite, and I think you will quickly change your mind.

The sugars in beets pair exceptionally well with chocolate, bring out the fruity and spicy qualities like nothing else. I have given two icing recipes, both work well. When I make this cake for a fancy dinner party I have used both the Beet icing and piped the Beet ganache along the outside.

Beet Chocolate Cake 2 cups beet puree (about 3 large beets) 2 sticks unsalted butter, melted 2 1/2 cups granulated sugar 3 eggs 1/2 cup warm water 1 1/2 cup whole wheat pastry flour 3/4 cups unsweetened cocoa 2 t baking powder 1/2 t salt To make the beet puree, you can boil the beets for about an hour… or, do what I did and peel/trim them and bake them in foil with a little dab of butter for about an hour. I didn’t want to loose any of the beet goodness into boiling water, and I’m quite glad I stuck with this approach. However, if you are concerned about the cake being “too beety” feel free to boil them.

Once the beets are soft and cooled, mash them with a potato masher or a food processor. Preheat the oven to 325 Combine the melted butter, sugar, eggs and water, and mix until smooth. Sift the flour, cocoa and baking powder together into a bowl, and then stir in the salt.

Then, slowly add the dry ingredients into the butter/egg mixture. When it is smooth, fold in the beet puree. Scoop the batter into a prepared baking pan.

You’ll have to adjust your baking times for the size of your pan. For a small, 4-inch round, bake for about 30 minutes. Cupcakes are about 20-25 minutes.

A budnt cake is about 70 minutes. I recommend checking fairly frequently, and using the tooth-pick test to ensure the cake is set once the top starts firming up. Don’t over cook!

You want the cake light but still moist. Cool the cake on a wire rack before icing. For the Icing 2 sticks unsalted butter 1/4 cup beet puree 1/2 lb confectioners’ sugar (or to taste) Melt one stick of butter in a sauce pan with the beet puree.

Simmer for about 5 minutes, then run the mixture through a fine sieve. Cream the other stick of butter, and then add the butter/beet mix. Beat until it is fully combined.

Then, gradually add the icing sugar until it thickens and is smooth. To make the ganache 1/20 cup heavy cream 2 T Beet Puree 1 oz dark chocolate (70% cacao) In a heavy bottom pan, heat the cream and beet puree on medium heat, stirring the whole time. Remove from heat just before it boils.

Let the mixture stand for 10 minutes. Strain into a small cup to remove any beet pulp. Set aside.

Heat water to about 150F and place in a metal bowl, about 1/2 way up. Place another, smaller, metal bowl on top to act as a double boiler. Check the temperature… you should be able to touch the bottom of the top metal bowl.

If it’s too hot to touch, add some cold water to the bottom bowl. You want the top bowl to be about 120F when you add the chocolate. Coursely chop the chocolate and add to the top metal bowl.

Set the other chocolate aside for the coating. Stir the chocolate with a rubber spatula until it’s completely melted. Remove it from the heat, and slowly pour in the cream mixture, and whisk until it’s smooth and you can see the whisk lines in the chocolate.

Don’t over stir! Spoon into a small cup, cover, and refrigerate for at least 2 hours. Once cooled, the ganache can be spread over or piped on like icing, or used to fill the cupcakes.

Sources: My personal recipe box *Carla*'s Recommendations Desserts With A Difference: Carrot Cake, Fennel Tart, and Other Surprising and Delicious Vegetable Desserts Amazon List Price: $11/20 Used from: $0.78 Average Customer Rating: 4.0 out of 5 (based on 1 reviews) .

I have a few from my favorite site. Enjoy! @import url('/food/cda/styles/recipePrint'); @import url('/food/cda/styles/recipeCardPrint'); Beet Slaw Recipe courtesy Alton Brown Vinaigrette: 1/4 cup red wine vinegar 2 tablespoons honey 1/2 teaspoon black pepper 1/4 teaspoon salt 1/4 cup olive oil 6 ounces goat cheese, crumbled 2 tablespoons lemon juice 4 cups beets, boiled until tender, through a rouet, and pressed in paper towels 2 cups jicama, peeled and cut into sticks 3 cups fennel, cored, halved, and sliced with mandoline 1/4 cup grated onion 1 Asian pear, halved, cored, and sliced with a mandoline In a small bowl combine the red wine vinegar, honey, black pepper, and salt.

Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

Recipe Summary Difficulty: Easy Prep Time: 35 Inactive Prep Time: 0 CookTime: 45 Yield: 6 to 8 servings User Rating Episode#: EA1F12 Copyright © 2006 Television Food Network, G.P. , All Rights Reserved. @import url('/food/cda/styles/recipePrint'); @import url('/food/cda/styles/recipeCardPrint'); Roasted Beet and Goat Cheese Dip with Chives and Thyme Recipe courtesy Dave Lieberman Roasting the beets brings out all of their sweetness and earthy flavor.2 medium beets, leaves trimmed, or 1/2 pound roasted beets from deli or salad bar 1 tablespoon olive oil 4 sprigs thyme Kosher salt and freshly ground black pepper 4-ounce log goat cheese 1 small bunch chives, finely sliced 1/2 lemon, juiced Crostini or bread sticks, for serving Preheat oven to 400 degrees F. If using raw beets, wash them clean of sand and dirt.

Set aside to air dry or dry well with a towel or paper towel. If using roasted beets, proceed to food processor step. Toss the beets in a mixing bowl with oil, thyme, a few pinches of salt and about 15 grinds of pepper.

Turn the beets out onto a baking sheet and roast until fork tender, shaking the pan occasionally to insure even cooking, about 40 minutes. Remove beets from oven and set aside to cool.(You can do this up to a couple days ahead of time if you store them sealed in the refrigerator. ) Remove and discard the skins from the beets.

Cut beets into quarters. Add the beet quarters to a food processor or blender. Pulse a few times until beets are roughed up into small but still chunky pieces.

Dump the blended beets into a serving bowl. Crumble the goat cheese into the beets and add the chives and lemon juice. Toss together and season with salt and pepper, to taste.

Serve with crostini or breadsticks. Recipe Summary Difficulty: Easy Prep Time: 15 CookTime: 40 Yield: about 4 servings User Rating Episode#: DA0103 Copyright © 2006 Television Food Network, G.P., All Rights Reserved. @import url('/food/cda/styles/recipePrint'); @import url('/food/cda/styles/recipeCardPrint'); Mandarin Beet Salad Recipe courtesy Robin Miller 2007 1 (11-ounce) can Mandarin oranges, drained with 2 tablespoons liquid from can reserved 2 tablespoons cider vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard 2 cups sliced jarred or canned beets Salt and freshly ground black pepper In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard.

Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper. Recipe Summary Difficulty: Easy Prep Time: 5 Yield: 4 servings User Rating Episode#: RM0603 Copyright © 2006 Television Food Network, G.P. , All Rights Reserved.

Sources: http://www.foodnetwork.com/recipes/robin-miller/mandarin-beet-salad-recipe/index.html .

Salads Beets are wonderful. They’re sweet and rich and take well to tangy treatments. Unfortunately, they can take a long time to cook.

I love to wrap them in foil and bake them in the oven, but who wants to heat up their oven during the summer, especially if it’s going to take an hour? You can throw them on the grill if you’ve got the grill hot, but it still takes an hour. So... let’s make a simple beet salad.

You start by peeling the beets with a paring knife or potato peeler. Then you grate them. If you wear rubber gloves during the paring, and you use a food processor to grate them, you won’t be stained red for two days.

Now that you’ve got a nice pile of grated beets, you can really go to town. They’ve got some crunch, but since they’re grated, they’re not too crunchy to eat. Dress them with a basic vinaigrette: 1/4 cup olive oil 1/4 cup orange juice 1/2 tsp salt Mix together, pour over beets, toss, and serve.

From there, we can elaborate in all kinds of ways. Some variants: Add an equal amount of sliced fennel to the beets and double the dressing. Add a cup of mandarin orange sections.

Add 1/2 teaspoon dry mustard to the dressing. Let it sit for 20 minutes before dressing to bloom the flavor of the mustard. Substitute rice wine vinegar for the orange juice, and add 1 tsp roasted sesame oil and 1 tsp soy sauce.

If you like, add sliced bok choy or napa cabbage to the beets. Use 2 tsp lemon juice instead of the orange juice. Add 1 tsp sugar and a strong dose of black pepper.

Toast 1 tbsp mustard seeds and 1 tbsp cumin seeds over medium-high heat until they crackle. Add 1/4 cup cider vinegar (stand back! ) and cook for 1 minute over medium heat.

Pour over beets and serve.

My husband loves beets So I grow a lot of them. When harvested they get scrubbed IMMEDIATELY before the skins can harden. Then sliced and, for most of them, put in ziplocs and frozen.

Aside from hot buttered beets, I do something I learned in Australia (my hubby is Australian): use cooked beets in sandwiches and on hamburgers. They are really good that way, with meats, lettuce, cheese, or whatever. Also in salads, cooked and either sliced or shredded or julienned.

There are different types of beet soups, but I personally am not fond of them. It will be interesting to see the other answers you get for other ideas.

1 I thought I'd try this one: Un-Beet-Lievable Pasta With Tomato and Arugula SaladIngredients8-10 baby or 6-8 medium golden beets, greens removed 6 tablespoons extra virgin olive oil (EVOO), divided, plus extra for drizzling Salt and freshly ground black pepper 1 pound rigatoni with ridges, gemelli or whole wheat penne pasta 2 large shallots, finely chopped 2 large garlic cloves, grated or finely chopped 1 box frozen petite peas (10 ounces) 1 1/2 cups ricotta cheese Zest and juice of 1 lemon 1/4 cup Italian flat leaf parsley (about a handful), finely chopped 1/2 cup grated Parmigiano Reggiano cheese, plus extra to pass at the table 4 cups arugula or baby arugula, washed 4 small, ripe plum tomatoes, chopped PreparationPre-heat the oven to 375ºF. Coat the beets with a drizzle of EVOO and place them on a roasting pan. Cover the pan with foil and place in the oven.

Roast the beets for about 30 minutes if using baby or about 45 minutes if using medium. When done, a pointed knife inserted in the beets should go in without much resistance. Remove them from the oven and let cool for 15 minutes, until cool enough to handle.

Just before the beets come out of the oven, bring a large pot of water to a boil for the pasta. Once boiling, salt the water liberally, add the pasta and cook to al dente. Heads up: reserve 1 cup of the starchy cooking water before you drain the pasta.

While the beets cool, heat 3 tablespoons of the EVOO, about three turns of the pan, in a skillet over medium heat. Add the shallots and garlic and sauté for a few minutes until they start to soften. Add the peas, gently cook for 3-4 minutes until heated through, then season with salt and freshly ground black pepper.

Peel the beets and add them to a food processor with the ricotta cheese. Puree for a minute or so, until combined into a smooth, golden mixture. Transfer to a large pasta bowl and season with about 2 teaspoons of lemon zest, salt, freshly ground black pepper, the parsley and 1/2 cup of the Parmigiano Reggiano cheese.

Add the reserved starchy cooking water, the hot pasta and the peas and shallots. Toss to combine and let sit for a minute to allow the pasta time to absorb the flavors. Just before serving, give it another quick toss.In a bowl, add the arugula and the tomatoes.

Toss the salad with lemon juice, to taste, the remaining 3 tablespoons of EVOO, salt and freshly ground black pepper. Pass additional Parmigiano Reggiano for the pasta at the table serve with the salad alongside.

I thought I'd try this one: Un-Beet-Lievable Pasta With Tomato and Arugula SaladIngredients8-10 baby or 6-8 medium golden beets, greens removed 6 tablespoons extra virgin olive oil (EVOO), divided, plus extra for drizzling Salt and freshly ground black pepper 1 pound rigatoni with ridges, gemelli or whole wheat penne pasta 2 large shallots, finely chopped 2 large garlic cloves, grated or finely chopped 1 box frozen petite peas (10 ounces) 1 1/2 cups ricotta cheese Zest and juice of 1 lemon 1/4 cup Italian flat leaf parsley (about a handful), finely chopped 1/2 cup grated Parmigiano Reggiano cheese, plus extra to pass at the table 4 cups arugula or baby arugula, washed 4 small, ripe plum tomatoes, chopped PreparationPre-heat the oven to 375ºF. Coat the beets with a drizzle of EVOO and place them on a roasting pan. Cover the pan with foil and place in the oven.

Roast the beets for about 30 minutes if using baby or about 45 minutes if using medium. When done, a pointed knife inserted in the beets should go in without much resistance. Remove them from the oven and let cool for 15 minutes, until cool enough to handle.

Just before the beets come out of the oven, bring a large pot of water to a boil for the pasta. Once boiling, salt the water liberally, add the pasta and cook to al dente. Heads up: reserve 1 cup of the starchy cooking water before you drain the pasta.

While the beets cool, heat 3 tablespoons of the EVOO, about three turns of the pan, in a skillet over medium heat. Add the shallots and garlic and sauté for a few minutes until they start to soften. Add the peas, gently cook for 3-4 minutes until heated through, then season with salt and freshly ground black pepper.

Peel the beets and add them to a food processor with the ricotta cheese. Puree for a minute or so, until combined into a smooth, golden mixture. Transfer to a large pasta bowl and season with about 2 teaspoons of lemon zest, salt, freshly ground black pepper, the parsley and 1/2 cup of the Parmigiano Reggiano cheese.

Add the reserved starchy cooking water, the hot pasta and the peas and shallots. Toss to combine and let sit for a minute to allow the pasta time to absorb the flavors. Just before serving, give it another quick toss.In a bowl, add the arugula and the tomatoes.

Toss the salad with lemon juice, to taste, the remaining 3 tablespoons of EVOO, salt and freshly ground black pepper. Pass additional Parmigiano Reggiano for the pasta at the table serve with the salad alongside.

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I don't have any Askville achievements to share...

Ok... I give up! Who would like to share their Askville Gazette with me?

PLEASE SHARE YOUR GOOD RECIPES! I am not good in cooking pasta, but love it! I love Italian style pasta the most... HELP.

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