Welcome to the inaugural entry into a new occasional R&R feature — inspiration pages. We’ll use these pages to chronicle ideas and inspiration for using particular ingredients. Some of the blurbs below are links to recipes (both our own and from other sites we enjoy), while others are ideas submitted by customers and friends.
We hope you enjoy — happy cooking!
Roasting beets is crazy easy, as is peeling them once they’re roasted. We think that any time beets are on the menu, it’s worth it to roast extra to have on hand for impromptu needs the rest of the week.
(It is a little messy.)
We’ve mentioned this recipe here before, but we can’t publish a beet inspo page without mentioning it again. It’s one of our go-tos, a mainstay, a stellar potluck dish, and a fabulous way to elevate a meal. The pine nuts and feta make it a little $$ for every day, but it’s gotta happen at least a couple of times a year.
Ashley writes, “I sauté small cubed beets in a little avocado or olive oil until al dente. Then I add diced onions and garlic scapes (minced garlic if I don’t have scapes). I add beet greens or kale, whatever’s on hand and cook until slightly tender. I then add ground coriander, salt and pepper. Sometimes I’ll also add ground beef or ground pork to the mix. I can’t have dairy right now because I’m breastfeeding and my daughter’s having issues with dairy, but I used to spread goat cheese on the bread and then top it with the beet mix. Now I just put a little oil on the bread and toast it a bit.”
from Karen B.
Karen B writes, “Borscht – a family favorite. Roasting the beets, potatoes, carrots, and cabbage first makes it super drool-worthy. Cook the meat in butter, add onions & garlic. Then add about 8 cups broth, tomato paste, salt, pepper, veggies, and simmer for 20ish minutes. Garnish with dill and sour cream.”
A Radish & Rye recipe!
Rösti is a traditional Swiss potato pancake — here, in an adaptation from a Mark Bittman recipe, we make it with beets. Simple and straightforward on its own, it’s great drizzled with olive oil for dinner as a side or a vegetarian main, or for breakfast with yogurt and honey.
from Tara A.
Tara writes, “Just made golden beet syrup for coconut pancakes today. The boys (and me) loved it!”
from Carol B.
Carol writes, “This is a dish I make with straggler vegetables by the end of the week. I melt about 2 tablespoons of coconut oil in the pan. Add 2 or 3 tablespoons of water. Then I scrub the root vegetables with soap and water. Cut off the top parts. Cut in circles and then in small hunks. In this pan, I used vegetables from you consisting of one purple radish, one stripped red beet from you, one rutabaga, one large Jerusalem artichoke, one yukon golden potato. Over these, I blanketed with an organic grilling Chicken seasoning, added Celtic light grey crystal hunks. Cut up 4 leaves of local grown lacinato kale over top and sprinkled seasoning over that. [Put a lid on it, and let cook to stir-fry texture.] Take it off the heat and pour into a serving dish and let rest 5 minutes to finish cooking through. All the herbal combinations will meld with the vegetables and it will taste like a symphony. The purple radish in this dish was dominant and tasted sweet but heavy turnip flavor. I lightened the meal up with 1/2 an avocado sprinkled with dehydrated organic orange rind. And a piece of McGrath’s Original sourdough.”
The idea of beet reubens is new to us, but we can’t stop thinking about them. We haven’t tried it yet, but this recipe is calling our names!
We got the inspo from a Facebook comment by Shayanna K. She writes, “So one of my favorite beet dish as of late is a roasted red beet Reuben… got the idea from a local restaurant and it is delish… roast some cuts of beets, some Swiss cheese, a little thousand island some sauerkraut (or beet Kraut that I have gotten from you guys in the past) toast it one some of the Irish oat bread.. also it’s super good if you add some sliced turkey in for it as well.”
submitted by Celine E.
Celine writes, “This is a salad I enjoy-a bit of a variation on the one you sent. The citrus dressing and salty parmesan tickle the taste buds.”
Abigail writes, “I make a no-mato sauce for my nightshade impaired friend. It’s beets, butternut squash, onions, garlic, sometimes carrots all roasted until softened and then blended together adding fresh basil, salt, and white pepper at this stage. The issue is it’s very sweet and [my friend] misses the zing of the tomato. I’m thinking adding some red wine or another type of vinegar could help with that. Then you can use it anywhere you would use tomato sauce for a treat that won’t cause your bestie to go into anaphylactic shock!”
I think Abigail’s idea of adding an acid to off-set the sweetness and provide some zing is a good one — anyone else have any tips?
Thanks to everyone who sent us ideas and commented on our Beet Challenge Facebook post!
Here are some additional comments…
From Diana S: Cooked under pressure, slip the beet skin off and cut in 1”dice with potato of choice cut same way, toss warm with olive oil, red wine vinegar, fresh minced garlic and parsley, s&p. My favorite that gets better with age.
From Justin K: Tomato pie cafe was serving up a crazy good beet sandwich. Starting with toasted wheat bread, filled with sliced and roasted beets, a peri peri spiced coleslaw, and goat cheese crumbles. The spice to sweet ratio is out of this world.
From Abigail K: The Millworks was serving a red beet cake a year or so ago that my friend really liked