What should i do with all these beets?

Question

What should i do with all these beets?

Answer 1

Fresh beets?  Oh, I envy you.  I LOVE beets!  :)  Try this recipe:

Roasted Beets

Ing:

  *1/2 pounds baby beets or 6 medium

  *8 ounces pearl onions

  *2 tbsp olive oil

  *6 cloves garlic, minced

  *1 tbsp fresh thyme or basil, snipped (or 1 tsp dried)

  *1/2 tsp salt

  *1/4 tsp black pepper

  *1 tbsp fresh chives, snipped (or 1 tsp dried)

Dir:

  1.  Scrub beets; trim off stem and root ends.  If desired, peel the baby beets.  (If using medium beets, peel and cut into 1-in pieces.)  Set beets aside.

  2.  In a medium saucepan cook unpeeled pearl onions in boiling water for 3 minutes; drain.  Rinse with cold water, carefully remove skins.

  3.  Place beets and onions in a 13x9x2-in baking pan.  In a small bowl combine olive oil, garlic, thyme, salt and pepper.  Drizzle over veggies in pan; toss lightly to coat.

  4.  Cover pan with foil and roast in a 375-deg F oven for 30 minutes; uncover and continue roasting for 20-30 minutes more; until veggies are tender.  Sprinkle with chives before serving.

Answer 2

If you have a juicer then add a few beets and your favorite fruits and maybe a few carrots to make some yummy juice. And its good for you.

Answer 3

Beetroot Relish.

1 kg raw beetroot, peeled & grated

750ml vinegar (recipe recommends white, but I used cider)

Bring to boil in large pot. Cover and simmer 10 mins.

Then add:

1 kg cooking apples, peeled, cored & grated

500 g onions, diced

6 large garlic cloves, finely diced

1 Tbsp ground ginger

2 tsp paprika (i used smoked, but sweet would work well)

1 1/2 tsp ground cinnamon

500 g brown sugar

Bring mix back to the boil, stirring until sugar disolves.

Simmer, uncovered for 1 1/2 hours, stirring every 10-15 mins.

Bottle into sterilized jars.

Answer 4

Here is how to pickle your beets..

http://www.pickyourown.org/pickledbeets....

Make a Beetnik  Cake..

http://southernfood.about.com/od/chocola...

Make a Roasted Beet Salad with Blue Cheese

http://www.ehow.com/how_6996_make-roaste...

Answer 5

pickle them

YUCK

Answer 6

go here, http://allrecipes.com/Recipes/Everyday-C... and try a few recipes.

Answer 7

Send them to ME!  We LOVE pickled beets.

But...if you want to pickle them yourself then boil them until soft.  Run them under cold water while slipping the peels off of them, cut them up into little chunks and put them in sterilized jars that have a few whole cloves in the bottom of them.  Then boil together equal parts of sugar and vinegar and pour it in the jars to cover the beets.  Put the lids on them and allow them to cool.  

As they cool, you'll hear the lids popping, that means they're sealed and you can put them in the cupboard until ready to eat, they stay good for years.  If you have some that don't pop, stick the whole thing in a pot of boiling water for a few minutes (beets and all) and allow to cool again.  If they STILL don't pop, put them in the fridge and eat those first.  You can eat them within a few days but they get better with time.

Answer 8

You can steam them, put them on salad, bake them, stuff them *hollow out  and add a nice nutty rice inside with lots of herbs*, eat them raw, pickle them or candy them (like a sweet potato)

Answer 9

I love them cooked,sliced with just a little bit of olive oil on them or plain.

Also my dad used to put it in a juicer for me every morning. It's really good for your blood,probably the best thing

Answer 10

try one of these recipies if  you would like =)

BAKED BEET & ENDIVE SALAD

2 bunches of beets with 1/2 inch of tops

2 tsp. green peppercorn mustard

1/4 c. balsamic vinegar

1/2 tsp. salt

1 tsp. freshly ground pepper

1/4 c. plus 2 tbsp. safflower oil

1/4 c. light olive oil

4 heads Belgium endive, separated into individual leaves

2 tbsp. chopped chives

1. Preheat oven to 425 degrees. Line a large roasting pan with foil. Place the beets in the pan in a single layer. Cover the pan with foil and bake until the beets are tender, about 1 hour.

2. When beets are done, let them cool slightly. Remove the tops and slip off the skins. Cut the beets into 1/2 inch wedges.

3. In a small bowl, combine the mustard, vinegar, salt and pepper. Slowly whisk in the safflower and olive oils.

4. In a medium bowl, toss the beets with 3/4 of the vinaigrette. Arrange the endive leaves on a large plate, pour the remaining dressing on top and sprinkle with chopped chives. Add beets.

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ORANGE GLAZED BEETS

1 tablespoon chopped onions

2 tablespoons butter

2 tablespoons cornstarch

1 teaspoon orange zest

1 cup orange juice

1/4 cup apple, or currant jelly (melted)

salt and pepper

1 (15 1/4oz) can of sliced beets, drained

Saute onions in butter until tender. Stir in cornstarch. Stir in orange zest, orange juice, jelly, salt and pepper to taste.

Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add beets. Cook until hot.

Note: Use jelly that creates a nice, shiny glaze.

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APPLE-BEETS SALAD

3 apples (Granny Smith or others)

3 beets (about as many as apples)

1 tbsp. sugar

Juice of 1 lemon

Peel apples and beets and cut the cores out. Grate apples and beets. Add sugar and lemon juice and stir well.

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BEET AND WALNUT SALAD

1 c. vinegar, prefer dark, apple cider kind

1 tbsp. cornstarch

1/2 c. sugar

3/4 c. broken walnuts (3 1/2 oz.), about 1/2 size of finger

2 cans diced beets (32 oz. total), drained

In small dish, dissolve the cornstarch with 1/4 cup of vinegar. In a 1 1/2 to 2 quart saucepan, lightly boil the rest of the vinegar along with the sugar, stirring constantly for 5 to 10 minutes. Then simmer covered 30 minutes. Then add cornstarch mixture and cook until slightly thickened. When cooled some, add beets and walnuts, mix well, cover and put in refrigerator, at least a couple of hours, the longer the better. It keeps a week and thickens as it sets.

When ready to serve, give it a good stir and if still too juicy drain or pull some of the liquid off with a turkey baster.

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COLD BEET SOUP

3 bouillon beef cubes

4 c. boiling water

1 (#2) can shoestring beets, with liquid

1 stalk green onion (scallion)

1 sm. cucumber

3 blossoms fresh dill

1/2 pt. sour cream

Dissolve cubes in water. Add beets and cool slightly. Add finely cut onion, peeled and diced cucumber, finely chopped dill and salt to taste. Blend in sour cream; add diced egg. Chill several hours. Serve in chilled soup bowls with hot potatoes boiled in jackets (scrubbed and cooked in their skins.) An ice cube may be added to each soup bowl when serving. Buttermilk may be substitute for sour cream. For variation, a small can of deveined shrimp (well rinsed) may be added before chilling soup.

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BAKED BEET CASSEROLE

4 tbsp. melted butter

4 tbsp. cornstarch

1 c. water

4 tbsp. brown sugar

3 tbsp. horseradish

1/4 tsp. salt

4 c. diced cooked beets

1/3 c. dry bread or cracker crumbs

3 tbsp. soft butter

Blend butter and cornstarch. Add water and cook until thicken. Stir constantly. Add sugar, salt, horseradish and beets. Pour into a greased baking dish. Cover with crumbs. Dot with butter. Bake at 375 degrees for 20 minutes. Serves 6-8.

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BAVARIAN BEET SALAD

1 c. chopped cucumber

1 sm. onion, chopped

1/2 tsp. dill weed

1/2 tsp. salt

1/8 tsp. pepper

16 oz. jar sliced beets, drained

Lettuce

Thousand Island dressing

Combine cucumber, onion and seasonings; toss lightly. Cover and chill. Arrange beets on lettuce-covered platter; top with cucumber mixture. Serve with dressing. Makes 4 to 6 servings.

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BEET - JELLO SALAD

1 lg. pkg. lemon jello

1 1/2 c. boiling water

2 tbsp. lemon juice

1 (#2) can beets, chopped (drain liquid in separate bowl)

1 sm. can crushed pineapple (drain liquid in separate bowl)

1 1/2 c. combined beet and pineapple juices

Combine jello, water, lemon juice. Add beets, pineapple, and juices. Chill until set.

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BEET & PINEAPPLE SALAD

10 cans cut beets

10 med. cans crushed pineapple

5 c. sugar, drain sauce

20 tbsp. cornstarch

5 cans pineapple juice

2 1/2 c. vinegar

Mix all ingredients except beets then add beets into greased pan. Bake (15 minutes) at 350 degrees. For smaller crowds half ingredients.

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hope