Beets are everywhere lately, from breakfast to salads to desserts. They are great for adding a pop of color to any dish, and are often added to recipes to bring out that deep red hue. Though red beets are the most well-known, there are also white, orange, and golden beets, with a slightly different taste.
Some may be intimidated by fancy beet recipes, but they can also be used in very simple (and yummy!) ways, such as pre-boiled bags and pickled beets.
And, good news- the entire plant is edible from tip to leaves. Use the greens like any other — sauté the beet greens, add them to a salad, or make beet green chips like you would make kale chips.
+ Tips for enjoying:
- Growing : Begin planting beet seeds one month before your last spring frost date, followed by a 2nd planting 2-3 weeks later.
- Picking: You want them to be very firm with a dark maroon color (for red beets). Smaller beets tend to be sweeter and more tender.
- Storing: Beets last in the fridge for 2-3 weeks.
Beet and Beet Green Fritters (tip to tail!)
Ingredients: 1 bunch beets (about 1 lb), peeled and grated; Greens from 1 bunch beets, washed; 2 eggs; 1/2 cup chopped mixed herbs like fennel, dill, mint, parsley; 2 tsp ground cumin; 1 tsp ground caraway; 1 cup bread crumbs; 2 oz crumbled feta; All-purpose flour as needed and for dredging; 1/4 cup canola oil; 1/4 cup virgin olive oil; Greek yogurt or aioli for serving; salt; pepper
Method: Salt the beets generously and leave them to drain for 1 hour. Squeeze out as much liquid as you can, and transfer to a bowl. Wash the beet greens and steam for 2 mins above 1 inch of boiling water. In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, feta, and salt and pepper to taste. Mix well. Cover with plastic wrap and refrigerate for 1 hour or longer. Combine the oils in a large frying pan and hear until rippling. Take up handfuls (about 1 to 2 tbsps) of beet mixture and make patties. Fry until golden-brown. Serve with greek yogurt or aioli.
Adapted from the NY Times
Featured Beet Recipes from Foodstand Posts!
Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!
Homemade Beet Hummus
Ingredients: 1 medium beet, cut into quarters and steamed; 1 can of chickpeas (15oz), drained and rinsed; 3 cloves garlic; 2 tbsp sunflower seeds; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp cumin; 1/2 tsp salt
Method: Steam the beet until easily pierced with a fork. In a food processor, add beet, rinsed chickpeas, garlic, sunflower seeds, olive oil, lemon juice, cumin, and salt. Pulse until smooth and well combined. Add more olive oil, or some water one tablespoon at a time to the correct consistency, if needed. Serve and enjoy!
Beet+ Chickpea Flour Brownies (Gluten-Free)
Ingredients: 1 cup beet puree (about 2 cooked beets); 1 cup chickpea flour; 1/3 cup brown sugar; 6 tbsp of agave syrup; 1 tbsp of coconut oil, melted; 150gr of dark chocolate, melted; 1/4 cup plus 2 tbsp of cocoa powder; 2 tsp vanilla essence; 3 eggs; 1/3 cup of pistachios, chopped (for the topping)
Method: Preheat oven to 350 degrees. Line a small baking dish (22cm / 9 inches) with parchment paper. Place cooked beets in a food processor and pulse until you get a puree. Chop the dark chocolate. Place chocolate and coconut oil in a small bowl and melt it in the microwave. Place the beet puree in a bowl. Add the eggs and sugar and whisk until combined. Add the chickpea flour, agave, cocoa powder, vanilla essence, and mix. Add the melted chocolate. Mix until combined. Pour brownie batter in the baking dish, sprinkle the chopped pistachios. Bake for 20 mins.
Adapted from: Cravings in Amsterdam