1

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Recipe for Beets?

Answered on September 12, 2014
Created May 10, 2011 at 7:06 PM

The recipe I have for roasting beets has far more sugar than I realized. I need a new recipe. Preferably fast, easy, and picky-eater friendly. Bonus points for incorporating the greens.

Any way to shred/slice them and then sautee?

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on May 12, 2011
at 01:06 PM

It's Borscht (with a "T"), and I'd look for recipes with the names of Eastern European women on them, like this one from Helga: http://allrecipes.com/Recipe/helgas-russian-borscht/Detail.aspx This one is really a meat stew with beets... other borscht's are more like consumme (i.e. nothing but broth and beets). I'd start with recipes that are based on beets, bone broth, and meat/fat.

C23ec4b85f3cbeb9ddf6bf78317d56e3

(300)

on May 12, 2011
at 08:29 AM

so glad you asked this question... have been looking for good (paleo)beet recipes for a week now. They have been surprisingly hard to find!

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on May 11, 2011
at 09:35 PM

@Kamal - it mainly just adds a brightness that complements the earthiness of the beets while mimicking their sweetness, while the walnuts mimic the earthiness but add a bitter note. So good.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:47 PM

I made it when I was in culinary school. It was AMAZING. I should try it without the sugars, perhaps. http://www.foodnetwork.com/recipes/wolfgang-puck/roasted-beet-napoleon-recipe3/index.html

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:32 PM

My husband's going to wonder why we're eating so many beets... I've got to try all these recipes!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:18 PM

Mmmmmm... I love hazelnuts!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:17 PM

This will be awesome in the wintertime and the house is cold. As it is, my AC has been kicking on from time to time...

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:16 PM

I've never eaten Borsch, so I don't know a good recipe. Hit me!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:15 PM

That sounds so good! Thanks for the link!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:10 PM

That sounds great! Added you to my Google Reader, too.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:06 PM

I'm noticing a goat cheese trend. You guys are giving me great excuses to buy some!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:05 PM

How big do you cut them to roast evenly? Roasting veggies is not my most experienced area...

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:04 PM

I have all those things! *Dances* Reading all these recipes makes me realize I should buy these more often.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:02 PM

This sounds fabulous! Going to have to put fennel on my shopping list.

Ffc7e0ecad8e8831b528c5d4921377cc

(942)

on May 11, 2011
at 04:19 AM

Yes. That's the only beet dish my housemate lets me make. Hehe. But I love it.

A68f24168bc0de414a038037e287b581

(4896)

on May 11, 2011
at 12:05 AM

what was your recipe? Did it have added sugar?

Medium avatar

(5136)

on May 10, 2011
at 09:06 PM

don't cover your beets with foil in the oven, or they'll steam, not roast, and while they might come out pretty, the flavor is definitely better that way IMO. I put mine in the oven whole and peel after they come out. Usually with the help of a little ice water.

Medium avatar

(5136)

on May 10, 2011
at 09:03 PM

blood oranges and beets are a match made in heaven. you could also do this over a spinach salad or mixed greens with some slivered almonds and a homemade balsamic vinagraitte... maybe with some tarragonin there. yum.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 10, 2011
at 08:50 PM

Fancy stuff. What does it taste like? (meaning...does the orange dominate the beet)

1ec4e7ca085b7f8d5821529653e1e35a

(5506)

on May 10, 2011
at 08:24 PM

my recipe is not fast, but it is super easy and you can mix everything up later. So it's fast after the prepwork :)

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on May 10, 2011
at 08:20 PM

And if you don't have any endive, the beet+orange+walnut combo is still excellent on its own.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 10, 2011
at 08:20 PM

This one sounds great!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 10, 2011
at 08:19 PM

I was going to buy golden next time. Thanks so much!

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on May 10, 2011
at 08:19 PM

You only need, like, a couple tablespoons, FWIW.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 10, 2011
at 08:19 PM

Sounds great! Thanks!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 10, 2011
at 08:18 PM

I like that greens recipe. I have everything I need, so I'll make that. Fermented doesn't go over well in my house, however. Thanks!

Medium avatar

(5639)

on May 10, 2011
at 08:15 PM

That sounds amazing, but I think I would substitute lemon juice and lemon zest, or maybe Meyer lemon juice and zest. I worry about the sugar in OJ.

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15 Answers

4
1471beca8e3adff4ae2f89d10e5f7acb

on May 10, 2011
at 08:03 PM

Roast them in a little coconut oil, and when they're done toss them in fresh orange juice (blood oranges work wonderfully), a little orange zest, and salt and serve them on a bed of belgian endive with a sprinkling of walnuts.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 10, 2011
at 08:19 PM

Sounds great! Thanks!

21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 10, 2011
at 08:50 PM

Fancy stuff. What does it taste like? (meaning...does the orange dominate the beet)

Medium avatar

(5136)

on May 10, 2011
at 09:06 PM

don't cover your beets with foil in the oven, or they'll steam, not roast, and while they might come out pretty, the flavor is definitely better that way IMO. I put mine in the oven whole and peel after they come out. Usually with the help of a little ice water.

Medium avatar

(5136)

on May 10, 2011
at 09:03 PM

blood oranges and beets are a match made in heaven. you could also do this over a spinach salad or mixed greens with some slivered almonds and a homemade balsamic vinagraitte... maybe with some tarragonin there. yum.

Medium avatar

(5639)

on May 10, 2011
at 08:15 PM

That sounds amazing, but I think I would substitute lemon juice and lemon zest, or maybe Meyer lemon juice and zest. I worry about the sugar in OJ.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on May 10, 2011
at 08:20 PM

And if you don't have any endive, the beet+orange+walnut combo is still excellent on its own.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on May 10, 2011
at 08:19 PM

You only need, like, a couple tablespoons, FWIW.

1471beca8e3adff4ae2f89d10e5f7acb

(6550)

on May 11, 2011
at 09:35 PM

@Kamal - it mainly just adds a brightness that complements the earthiness of the beets while mimicking their sweetness, while the walnuts mimic the earthiness but add a bitter note. So good.

2
F5f742cc9228eb5804114d0f3be4e587

(7660)

on May 10, 2011
at 09:45 PM

Yeah, roasting was easy and didn't involve sugar last time I tried. Love them on greens with goat cheese, orange segments, and hazelnuts.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:18 PM

Mmmmmm... I love hazelnuts!

2
Medium avatar

on May 10, 2011
at 07:41 PM

Have you ever tried golden beets? SO good.

Clean your golden beets with a scrub in the sink, separate from the greens (save them!), and drop them in some salty water to boil for about 30 minutes. Take them out and pop them in the freezer for about 5 minutes (this will cool them and make it easier to peel them. Or you could peel them before you boil them...12 of one a dozen of the other, so they say.

Trim off the ends, then cut them into thick batons. Melt some unsalted Kerrygold in a cast iron pan (a TB per every 5 beets, give or take. You don't want it too wet). Sautee until browned around the ends and edges, toss in some fresh torn up terragon and a 1/8 tsp of white pepper, plate and sprinkle lightly on top with Maldon's sea salt and you're done! SOOO GOOOD.

Now for the greens. Wash 'em good, then toss them in the boiling water (which you saved), to blanch for about 2-3 minutes. Drain the water, add a clove of garlic, minced, a TB or two (or three or four in my case) of bacon grease, or Ghee if you prefer. Lower heat to low/med and cover for 3 minutes. Uncover and raise heat to high for 2 minutes, finish with a squeeze of lemon and a TB of salted butter. Enjoy!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 10, 2011
at 08:19 PM

I was going to buy golden next time. Thanks so much!

1
1ec4e7ca085b7f8d5821529653e1e35a

(5506)

on May 10, 2011
at 08:23 PM

I used this recipe for roasting beets and while the recipe itself was only alright, the method of cooking is foolproof.

recipe: http://www.epicurious.com/recipes/food/views/Roasted-Beets-with-Cumin-and-Mint-238419

basically you turn the oven on to 425, wrap the beets with foil, roast for 1-1.25 hours and then let cool. Once cool, you can peel the skin right off and slice and consume. I eat beets without any dressing or anything, but I like simple food.

Note: bigger beets = roast longer or it will not be as soft and will not peel easily. You'll need to experiment.

1ec4e7ca085b7f8d5821529653e1e35a

(5506)

on May 10, 2011
at 08:24 PM

my recipe is not fast, but it is super easy and you can mix everything up later. So it's fast after the prepwork :)

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:17 PM

This will be awesome in the wintertime and the house is cold. As it is, my AC has been kicking on from time to time...

1
44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2011
at 08:19 PM

You could make some borsch? :)

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:16 PM

I've never eaten Borsch, so I don't know a good recipe. Hit me!

Ffc7e0ecad8e8831b528c5d4921377cc

(942)

on May 11, 2011
at 04:19 AM

Yes. That's the only beet dish my housemate lets me make. Hehe. But I love it.

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on May 12, 2011
at 01:06 PM

It's Borscht (with a "T"), and I'd look for recipes with the names of Eastern European women on them, like this one from Helga: http://allrecipes.com/Recipe/helgas-russian-borscht/Detail.aspx This one is really a meat stew with beets... other borscht's are more like consumme (i.e. nothing but broth and beets). I'd start with recipes that are based on beets, bone broth, and meat/fat.

1
9a5e2da94ad63ea3186dfa494e16a8d1

on May 10, 2011
at 08:08 PM

For the greens, chop them slightly, saute some bacon until it starts to render, add some diced onion and saute until translucent (optional), add the beet greens and saute for a minute or two, then add water or stock, cover, and steam until tender.

If you're looking for offbeat ways to use beets, look up "beet kvass", recommended in Nourishing Traditions. It's a fermented beverage similar to kombucha, but made with beets.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 10, 2011
at 08:18 PM

I like that greens recipe. I have everything I need, so I'll make that. Fermented doesn't go over well in my house, however. Thanks!

1
Ef9f83cb4e1826261a44c173f733789e

on May 10, 2011
at 07:29 PM

Last time I roasted beets I just coated them in olive oil and salt and stuck them in the oven until they were soft. Serve them on a bed of saut??ed greens.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 10, 2011
at 08:20 PM

This one sounds great!

0
967229edcc94a66580110324524feb49

(688)

on May 12, 2011
at 03:49 AM

Like Jake- I just wrap them in foil and pop them in the oven for an hour or so. Once they are done they go in the fridge. I peel then when hungry and eat them plain or with almonds.

Super simple!

0
03281912f1cb9e4e771a8a83af302e3a

(1204)

on May 11, 2011
at 04:05 AM

I roast the beets in a foil packet on the grill. Sear/ caramelize sliced fennel and garlic in a cast iron pan with butter or coconut oil on the grill while it's roasting, and de-glaze the pan with beef stock. You want a good bit of fire taste in the fennel. Let the stock reduce, and slice the beets into bite-sized pieces. stir in the beets to the fennel and let all the flavors (and colors) come together All you should need is salt. Serve hot, or you can prepare it ahead of time and serve it cold with green apple chunks as a side.

I hated beets until I tried it this way, and fire roasted beets is the best way to go in my opinion. It's difficult to not overeat. I serve it as a side to grilled steak and pair it with an old vine zinfandel.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:02 PM

This sounds fabulous! Going to have to put fennel on my shopping list.

0
60199d3a580a4e17969059609e48e678

on May 11, 2011
at 12:47 AM

beet salad is a favorite of mine :)

4 beets\ water for steaming\ 2tbsp dijon mustard\ 2tbsp cider vinegar (raw with mother, Braggs brand is what I prefer)\ 1/4 cup lemon juice\ 2tsp honey\ 1 tbsp chopped dill\ salt and pepper to taste\

slice beets into coins and steam over boiling water for 15 to 20 mins, or until soft. in a small bowl whisk together the dijon, lemon juice, vinegar, honey and dill until smooth. let beets cool and then mix together.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:04 PM

I have all those things! *Dances* Reading all these recipes makes me realize I should buy these more often.

0
A68f24168bc0de414a038037e287b581

on May 11, 2011
at 12:07 AM

I don't have any special recipe, I love them simply roasted with a bit of coconut oil, sometimes salt. they are so sweet and delicious by themselves, that I like to keep them that way. Sometimes I add some garlic, they are also good roasted with sweet potato and brussel sprouts. If I have any flavorful fat from cooking meat, I would sprinkle it over the beets to add nice taste.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:05 PM

How big do you cut them to roast evenly? Roasting veggies is not my most experienced area...

0
Be25bf57492adabddf083c62a8d9d7b0

on May 10, 2011
at 09:56 PM

I just boil them up,in a seperate pot boil the greens,when cooled cut the beets and greens up,put in a bowl add some chopped red onion,(a little garlic too if you like) olive oil and apple cider vinegar,pepper and salt.mix.really good warm or cool. :)

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:32 PM

My husband's going to wonder why we're eating so many beets... I've got to try all these recipes!

0
5437163ddf70d4532f196bfb4333753e

(3614)

on May 10, 2011
at 08:57 PM

All I do is wash they, coat them in coconut or olive oil and roast them in my toaster oven for about 45 minutes. I allow them to cool, peel them, and serve them on a bed of greens with goat cheese, pecans, and a homemade balsamic vinaigrette. Best beet salad ever!!!

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:06 PM

I'm noticing a goat cheese trend. You guys are giving me great excuses to buy some!

0
91c2e2a35e578e2e79ce7d631b753879

on May 10, 2011
at 08:54 PM

I have a pretty darn good recipe for Roasted Beets with Wilted Greens on my blog.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:10 PM

That sounds great! Added you to my Google Reader, too.

0
B52d2de700b7a6492f348b47c843b401

on May 10, 2011
at 08:44 PM

The Clothes Make the Girl has an AWESOME beet recipe that i've made twice, def try it.

Linked here: http://girlmeatspaleo.blogspot.com/2011/04/spring-cleaning.html

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 11, 2011
at 06:15 PM

That sounds so good! Thanks for the link!

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