Beautiful Beets: Cook Once, Eat Twice

No Comments | Written on June 5, 2012 at 5:00 pm, by Colombe Jacobsen-Derstine

Borscht can be perfect on warm summer nights. And there’s no reason not to roast twice as many beets as you’ll need for the chilled soup, saving half the batch for a salad the next day—the classic combo of beets, goat cheese, and walnuts.

First a tip: It’s always better to buy beets with the green leaves attached, which means they’ll be fresher. And the fresher the beets, the shorter the cooking time. Don’t toss the nutritious greens either, because they’re great sautéed or added to salads, just like other leafy green.

Beets can be messy, though, because they inevitably stain your hands when you’re peeling and chopping them. If that turns you off, look instead for golden beets. To mix things up a bit, I use both here—red beets for the borscht, golden ones for the salad.

Day One (Dinner): This take on Borscht calls for steamed beets, but by roasting them instead (as the salad recipe calls for), you’ll get an added depth of flavor. I find it easier, too. Just set a timer to keep track of the cooking time. Instead of sour cream, lighten up the recipe by substituting Greek yogurt.

Day Two (Dinner): Beets, walnuts and goat cheese are always a winning combination, here with a tarragon twist, to add licorice notes to the salad, and a lemon vinaigrette. To save time, buy pre-crumbled goat cheese. Use a screw-top jar for the vinaigrette, which will makes it easier to store any leftover dressing.