How to Cook Beets

How to Cook Beets

For a quick and easy appetizer, try Roasted Red Beet & White Bean Hummus.  It’s like a nutritional powerhouse dip that you can serve with veggies or tortilla chips.

Roasted Beet Salad with Oranges and Walnutsmight seem like a weird combination, but I promise, it is delicious.  This cold salad on a warm day is a perfect side dish.

Grated Raw Beet Salad is an easy way to whip up a side dish with minimal prep work.

If you want to taper down the “beet” flavor try mixing it with potatoes.  This Roasted Beet, Potato, and Walnut Salad does an amazing job of combining all of the flavors.

If you have have extra here are a couple of tips for ways to use them up or preserve them:

[TAG1]How to Use Beets

The great thing about beets is that they store reaaaallly, reaaaally well.  So, preserving them becomes just about storing them in a way that they won’t go bad before the next growing season comes around and you can replenish your stocks.  I’ve written an entire post on storing them, so just clickety-click on the link above to find out the details.

Can them.  Pickled beets are basically awesome.  They are easy to make, but be aware, you need to let them sit in their jars for about 2 months before cracking them open to get all of the flavors to come out.

Freeze them.  This is a great option if you want to roast them in meals throughout the winter.  To freeze them, just trim the tops, cook them in boiling water for about 30 minutes–a little longer if they are larger beets.  Then peel them {remove the stem and tap root if you haven’t already}, then slice or cube them.  

Lay them out on a cookie tray flat to freeze {that way they don’t stick together}.  Once they are frozen all of the way through, put them into freezer safe bags and store them in the freezer until you are ready to eat ’em up.

Make dehydrated beet chips.  Want to healthify your chips?  Beet chips are the way to go.  Just wash the beets really well, cut off tops and roots, then slice them.  The food processor works best if you have one.  Then, toss them in a little olive oil and salt {or whatever seasonings float your boat} and lay them flat on dehydrator trays {or cookie sheets if using the oven}.  

Let them dry for about 10-12 hours.  If you are using the oven, do the same at 140 degrees.  When you are done, store them in an airtight container.

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How about YOU, what is your favorite way to enjoy beets?

~Mavis

OTHER

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