Beets have a very distinct flavor that certainly doesn't appeal to all, but dislike of this sweet root vegetable is likely because it overpowered a dish as the showcased ingredient (as with borscht), instead of working as part of a dish, complimenting other flavors as well as its own. As with all vegetables, fresh and in season is a distinctly different species than the canned variety, and unfortunately many of us are first exposed to the latter of the two. Roasting beets in a hot oven brings out their natural sugars which caramelize and concentrate and ironically mellow their pungent flavor. If you aren't totally convinced, try golden beets, which I find to be a bit more mild in flavor than their darker red cousins. (And not quite as messy either.)
These two recipes exemplify how beets can compliment a dish instead of overpower it.
Crostini with Golden Beets and Walnut Parsley Pesto
Wheatberry Salad with Roasted Beets, Grapefruit and Walnuts
Crostini with Golden Beets and Walnut Parsley Pesto
The different flavors in this two-bite appetizer compliment each other exceptionally well. The sweet roasted beets are balanced perfectly with the bit of bitterness from the fresh parsley and raw garlic in the pesto. I use fresh local walnuts that make all of the difference in this simple dish.
Serves 4
Ingredients
- 5-6 small golden beets
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Crostini
- 1/2 of a french baguette
Pesto
- 1/2 cup walnut halves, lightly toasted
- 3/4 cup loosely packed fresh leaf parsley (about half of a bunch)
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- pinch of fresh ground pepper
- 2-3 tablespoons extra virgin olive oil
Preheat the oven to 375 degrees F. To make the crostini, slice the baguette at an angle about 1/3 inch thick. Arrange the bread slices on a large baking sheet and bake for 10-15 minutes, or until light golden brown and crisp. Set aside to cool.
Meanwhile, fill a medium size saucepan with water and bring to a boil. Place the beets in the boiling water and cook for 7-8 minutes, or until fork tender. Drain the beets and let sit for 25 minutes; then peel the skins off of the beets. Cut into 1/4 inch slices and place on a sheet pan. Toss with the olive oil and season with the salt and fresh ground pepper. Roast the beets in an oven preheated to 400 degrees F until caramelized, about 35 minutes. Set aside and let cool.
To make the pesto, finely chop the parsley and walnuts, or place in a food processor and pulse until minced. Add the minced garlic, lemon juice, salt, pepper and olive oil. Taste for more salt and pepper and lemon juice, depending on the strength of the lemon.
To assemble the crostini place the toasted breads on a large serving plate. Top each a few slices of the warm beets and a tablespoon of the pesto.
Wheatberry Salad with Roasted Beets, Grapefruit and Walnuts
This hearty salad makes a wonderful side dish or lunch entrée served with mixed greens and avocado slices.
The beets changed the colors of the wheatberries in a matter of minutes.Serves 6-8
Ingredients
- 1 cup soft wheatberries, rinsed
- salt
- 8 small beets
- 2 teaspoons olive oil
- fresh ground pepper
- 2 medium grapefruit
- 2 tablespoons extra virgin olive oil
- 1 teaspoon agave
- 1 tablespoon red onion, finely diced
- 1/2 cup walnuts halves, lightly toasted, roughly chopped
- 1/3 cup (loosely-packed) fresh flat leaf parsley, roughly chopped
To cook the wheatberries, combine 3 cups of water, the wheatberries and 1 teaspoon of salt in a medium size saucepan. Bring to a boil with a lid over medium heat. Cook, uncovered, over low heat for 50 minutes, or almost all of the liquid is absorbed and the grains are tender. (They should be cooked all the way through and be a bit chewy.)
Meanwhile, fill a medium size saucepan with water and bring to a boil. Place the beets in the boiling water and cook for 7-8 minutes, or until fork tender. Drain the beets and let sit for 25 minutes; then peel the skins off of the beets. Cut into 1/2 inch pieces and place on a sheet pan. Toss with the 2 teaspoons of olive oil and season with salt and fresh ground pepper. Roast the beets in an oven preheated to 400 degrees F until caramelized, about 35 minutes. Set aside and let cool.
Use a sharp knife to cut the top and bottom off of the grapefruit. Place on a cutting board and cut downward to remove the skin. Use a sharp paring knife to cut out the grapefruit segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Place 1/4 cup of the grapefruit juice in a small bowl. Add the agave, a 1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper. While whisking, add the extra virgin olive oil. Set the dressing aside.
When the wheatberries are tender, drain any excess liquid and place in a large serving bowl. Add the dressing and red onion and gently toss together. Let cool 10 minutes; then add the roasted beets, grapefruit segments, walnuts and parsley. Gently toss everything together. Taste for more salt and pepper. Serve at room temperature.
Ingredients
- 1 cup soft wheatberries, rinsed
- salt
- 8 small beets
- 2 teaspoons olive oil
- fresh ground pepper
- 2 medium grapefruit
- 2 tablespoons extra virgin olive oil
- 1 teaspoon agave
- 1 tablespoon red onion, finely diced
- 1/2 cup walnuts halves, lightly toasted, roughly chopped
- 1/3 cup (loosely-packed) fresh flat leaf parsley, roughly chopped
To cook the wheatberries, combine 3 cups of water, the wheatberries and 1 teaspoon of salt in a medium size saucepan. Bring to a boil with a lid over medium heat. Cook, uncovered, over low heat for 50 minutes, or almost all of the liquid is absorbed and the grains are tender. (They should be cooked all the way through and be a bit chewy.)
Meanwhile, fill a medium size saucepan with water and bring to a boil. Place the beets in the boiling water and cook for 7-8 minutes, or until fork tender. Drain the beets and let sit for 25 minutes; then peel the skins off of the beets. Cut into 1/2 inch pieces and place on a sheet pan. Toss with the 2 teaspoons of olive oil and season with salt and fresh ground pepper. Roast the beets in an oven preheated to 400 degrees F until caramelized, about 35 minutes. Set aside and let cool.
Use a sharp knife to cut the top and bottom off of the grapefruit. Place on a cutting board and cut downward to remove the skin. Use a sharp paring knife to cut out the grapefruit segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Place 1/4 cup of the grapefruit juice in a small bowl. Add the agave, a 1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper. While whisking, add the extra virgin olive oil. Set the dressing aside.
When the wheatberries are tender, drain any excess liquid and place in a large serving bowl. Add the dressing and red onion and gently toss together. Let cool 10 minutes; then add the roasted beets, grapefruit segments, walnuts and parsley. Gently toss everything together. Taste for more salt and pepper. Serve at room temperature.
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