3 Things to Make With…Beets

1 Comment | Written on November 27, 2012 at 10:00 am, by

beet recipesThe number one reason to add beets to your holiday menus this year? Well, just look at them. That deep, luxuriant red couldn’t be more perfect for the season. But beets are more than just Christmas pretty. Low in both calories and fat, they’re a nice counterbalance to all that rich holiday fare most of us are prone to overindulge in this time of year.

 

All that wouldn’t be worth a lump of coal in a stocking if beets weren’t also downright delicious. Earthy yet sweet, they compliment a range of savory dinners (we particularly like them alongside a good roast beef or pork tenderloin). They benefit from simple preparation, and while they’re no more difficult to prepare than potatoes, they tend to do better with a fraction of the butter (or, better yet, olive oil instead).

 

 

 

1. Basic Roasted Beets

(pictured, above)

Basic, indeed — at least when it comes to prep. Just toss peeled and cut beets with olive oil and salt, then throw them in the oven. While there are all sorts of variations you can try, we think simply roasting them brings out some of their best flavor.

 

 

 

2. Quick Pickled Beets

beet recipes

These easy picked beets are great to have on hand to go alongside lunch sandwiches. While you may be tempted to keep them to yourself, the use of cinnamon and cloves in the pickling mix also makes them a perfect and elegant addition to a spread of holiday appetizers.

 

 

 

3. Brown-Sugar-Glazed Beets

beet recipes

Steamed beets are cooked in a bubbly mix of brown sugar, orange juice and a little bit of butter — a sweetly satisfying side dish if ever there was one.

 

 

 

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One Response to “3 Things to Make With…Beets”

  • Noemi Faniel says:

    The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.*

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