Comments on: 11 Great Ways to Cook Beets

By: Yosefa

Yosefa — Sun, 01 Apr 2012 16:16:42 +0000

You can grate them and eat them raw on salad or in a slaw.

By: IsaT.

IsaT. — Wed, 01 Feb 2012 15:02:01 +0000

Stir Fry, but you have to be careful. The first stir fry I made had the beet greens and 4-5 walnut sized beets. The entire stir fry tasted like beets. I’ve since found that about half a medium sized beet can be added to a stir fry without overpowering the dish.

Grated or thinly sliced raw beets are also something I add to my coleslaw from time to time. I took one to a pot luck and people asked about the pink colour.

By: Superfood: Beets

Superfood: Beets — Tue, 04 Oct 2011 15:39:07 +0000

[...] for most, beets’ sweetness shouldn’t pose a problem. There are many simple, delicious ways to prepare beets, including boiling, baking, steaming them in the microwave, or eating them raw. Beet greens and [...]

By: Kev

Kev — Sun, 03 Apr 2011 06:08:55 +0000

Interesting new ways to work with beets. Everytime I get hungry for beets I always think of pickled beets and eggs. I love those. Also I like having them in a salad. Love the post thanks…

By: Rivki Locker (Ordinary Blogger)

Rivki Locker (Ordinary Blogger) — Tue, 08 Mar 2011 23:35:46 +0000

I love beets. My favorite way to prepare them is to scrub them, slice them thin, and toss them with oil, garlic and fresh thyme. Then I roast them at 425 for about 1/2 hour, flipping them halfway through. They come out crisp and lovely.

By: karyn

karyn — Tue, 08 Mar 2011 10:03:25 +0000

i add one or two peeled beeets when i make orange soup.the color of the soup becomes a beautiful deeper orange than my regular orange soup–extra vitamins and fiber too

By: Yosefa

Yosefa — Tue, 08 Mar 2011 08:36:10 +0000

I like slightly pickling undercooked beets and adding them to potato salad.

I would avoid them in stock. I added some beets to soup and my husband freaked from the color, and it really changed the flavor. Save it for your most open minded eaters.

By: Mrs Belogski

Mrs Belogski — Tue, 08 Mar 2011 00:26:35 +0000

I have wrapped them in silver foil and roasted, then serve with roasted sweet potatoes and onions (also wrapped and roasted separately) – the colours are great together. Also less mess and red hands!

By: tdr

tdr — Mon, 07 Mar 2011 17:40:55 +0000

I love roasted beets. I peel them and cube them and toss them with oil. Great mixed with roasted sweet potatoes especially on Rosh Hashanah.

By: miriami

miriami — Mon, 07 Mar 2011 17:01:41 +0000

I found a great nondairy version of the cake I had yesterday–with olive oil and soy milk. The cake I had didn’t need the frosting so I’ll try it without frosting, too:
http://mortadifame.blogspot.com/2009/05/beet-ginger-cake-with-citrus-cream.html