All About Beets

This week, we would like to share a few tips and preparations to help you make the most of beets.

Roasted Beets

This method seals in all the flavor of the beets, offering a simple and flavorful way to enhance their natural sweetness and earthy taste. Preheat your oven to 400°F. Wash and trim the beets, leaving the skin on, then rub them with olive oil and sprinkle with a pinch of salt. Wrap each beet individually in aluminum foil and place them directly on the oven rack. Roast for 45-60 minutes, or until tender, depending on size. Alternatively, for a smokier flavor, place the foil-wrapped beets on hot BBQ coals and cook for about 40 minutes, turning occasionally. Let them cool slightly before unwrapping, then peel. They are ready to be enjoyed as is with a drizzle of olive oil and sea salt, used in salads, or incorporated into any other preparation.

Pickled Beets

For pickled beets, boil beets until tender (10-15 minutes, depending on size). Peel and slice them, then place in a jar. For the pickling liquid, mix 1 part vinegar with ½ - 1 part sugar (to taste). Heat until the sugar dissolves. Optional: Add star anise, mustard seeds, pepper, fennel seeds, coriander seeds, garlic, or herbs like tarragon or dill for extra flavor. Pour the warm liquid over the beets, seal the jar, and refrigerate for 2–3 days.To preserve, process the jar in boiling water for 10 minutes to create a vacuum seal, keeping them shelf-stable for up to a year.

Sautéed Beet Greens

Beet stalks and leaves are a tasty, nutritious addition to your meals, with a refreshing, slightly sour flavor. To sauté, wash and chop the stalks and leaves. Heat olive oil in a pan, sauté garlic for 1 minute, then add the beet stalks and cook for 2-3 minutes. Season with salt and pepper, add the beet leaves, and a splash of water. Cover and cook for 4-5 minutes, until tender. For the blanching method, boil salted water and blanch the stalks for 2-3 minutes, adding the leaves in the last minute. Drain, then melt butter in a pan. Sauté the beets, add some of the cooking water, and cook for 2-3 minutes until glazed. Serve as a side dish, in a galette, on toasted bread with chèvre, or alongside meat or fish. 

Beet Risotto

For a quick beet risotto, start by sautéing diced onion and garlic in olive oil until soft. Add Arborio rice and cook for 1-2 minutes. Pour in a splash of white wine, then gradually add warm vegetable or chicken broth, stirring constantly. After about 10 minutes, add grated or finely chopped cooked beets, and continue adding broth until the rice is creamy and tender (about 18-20 minutes). Stir in a little butter, salt, and pepper to taste. If desired, crumble blue cheese on top towards the end and let it melt into the risotto. 

Sweet Beet Jam 

Peel and grate 3 medium beets. In a saucepan, combine the beets, 1 cup sugar, 1 tablespoon lemon juice, and ¼ cup water. Simmer over medium heat for 30-40 minutes, stirring occasionally, until thickened and tender. For extra flavor, add ½ teaspoon grated ginger. Blend if you prefer a smoother texture. Stir in 1 tablespoon lemon zest (optional) and let it cool. Transfer to sterilized jars and refrigerate for up to 2 weeks. Enjoy on toast, scones, or croissaints.

Beet Chutney

Heat 1 tablespoon of olive oil in a saucepan and cook 1 finely chopped onion and ¼ teaspoon mustard seeds until soft. Add 3 grated beets, ½ teaspoon grated ginger, ½ teaspoon cumin, ½ teaspoon coriander seeds and optional chili flakes for heat. Stir for 5 minutes. Then, add ½ cup apple cider vinegar, ¼ cup brown sugar, ¼ cup raisins (optional), salt, and pepper. Simmer uncovered for 25-30 minutes until thickened. Adjust seasoning, cool, and store in sterilized jars. Enjoy with meats, cheese, or as a spread!

Beet Soup

Scrub 1 lb of beets, leaving the skins and tops on, then place them in a pot. Cover with water, add 2 tbsp cider vinegar, a pinch of salt, 1 tsp each of coriander seeds and cumin seeds, 2 crushed garlic cloves, and 1 peeled onion. Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour until the beets are tender. Once cool enough to handle, peel the beets and chop them into quarters. Blend the beets, onion, garlic, and some of the cooking liquid until smooth, then stir in 1/3 cup crème fraîche or heavy cream for a creamy texture. Taste and adjust the seasoning, adding more vinegar if needed. Reheat the soup and serve with your choice of toppings, such as crumbled goat cheese and dill, smoked salmon and horseradish or yogurt with toasted cumin seeds.

Beet Hummus

For a vibrant twist on classic hummus, blend 1 medium roasted beet (peeled) with 1 can of drained chickpeas, 2 tbsp tahini, 1 clove garlic, 2 tbsp lemon juice, and 2 tbsp olive oil. Add salt and pepper to taste, and blend until smooth. If needed, add a little water, chickpea cooking liquid, or olive oil to adjust the consistency. Serve with pita, veggies, or as a spread.

Bon appétit.

Forough & Le Bon Nosh Team