Not my favorite veg unless done as Roasted Beets: scrub the beets well. Rub with oil. Roast in a hot oven until soft (pierce with a knife to test). Roasting time will vary depending on size of beet. Peel. WATCH OUT, THEY WILL STAIN EVERYTHING!!! Eat as is, or slice/dice and mix with a simple vinaigrette, or ...
This concentrates the flavor and caramelizes the sugars.
BTW: if yours come with the leaves attached, you can cook those too, like any other leafy green.
RAW BEETROOT SALAD. Very nice and easy.
Peel and grate raw beetroot, mix with lots of thinly sliced spring onions, some diced tomato and even some grated carrot for a really colourful salad. dress with whatever vinaigrette based dressing you want.
beets (we call them just beets here in the u.s.) have a great earthy sweet flavor. i'm a big fan of them. great color too.
i used to do this great salad with roasted beets cut into julienne, crumbled goat cheese, hazelnuts, mixed greens, and a grainy mustard vinaigrette. i love these flavors together...they all compliment each other really well.
another great thing to do with beets is to juice them (if you have a juicer) and then reduce the juice slowly until it starts to thicken. put into a blender and emulsify with a neutral oil and season to make a really vivid red beet emulsification.
have you ever gotten those beautiful little baby beets that seem to be everywhere lately? they are wonderful. here in the u.s., they're pretty easily found and you can get regular, golden, or chiogga (candystripe) baby beets. very striking and pretty.
i read somewhere that 90% of granulated sugar on the market today comes from beets. did you know that? wild, huh?
I have had a few really good beet salads recently,
baby spinach with julienned beets, mustard dressing and hot honied apples...feta to sprinkle
The Crossing makes beet salad with chevre and has sherry viniager dressing ....I do a take on that by make beet soup puree with sherry vinigar reduced , sugar added and chevre to top....
I like um roasted with parsnips, turnips, rutabeggas, olive oil, salt and pepper.....balsamic dressing when they are done.