Suddenly had this craving for fresh beets-got them, but don't know how to prepare them-any simple recipes?

Answer 1

Cut up and combine with carrots, turnips, onions, shallots, small red potatos, olive oil, salt and some fresh rosemary - roast in the oven for an hour and a half at 350 - DELISH! Roasted root veggies are my favorite!

Simple and really, really good!

Answer 2

I got a Russian recipe for you. We Russians go nuts for beets!

This recipe is for Russian borscht. It's simple because it's soup, and there's no specific measurement for any ingredient; it's all up to you how much of each ingredient you want to throw in. It's a little sour from the beets and cabbage, and very flavorful. It's perfect for cold weather and it's absolutely delicious! Every time my friends have a party they beg me to make it.

You need a big pot for this (that's the difficult part - hopefully you have one).

Throw two quarts of water in there, but you can add more later if it starts getting too thick with veggies.

Once it starts boiling, throw enough salt to your liking. You can also throw a couple of cloves or bay leaves if you have 'em around. Sometimes I throw cumin in there, sometimes a cube of vegetable stock. Throw in 2 or 3 chopped potatoes (1 inch cubes or whatever you want).

After 5 or so minutes, throw in 2 peeled and chopped carrots and 1 peeled, chopped parsnip (it looks like a white carrot and your supermarket should have it). You can throw a couple of chopped celery stalks too. Personally, sometimes I don't because it's kind of annoying to buy celery in those HUGE bunches. But celery is definitely a staple of home-made stock.

Wait another five minutes. You can turn down the heat to medium at this time. Here's the fun part! Peel and shred 3 or 4 beets (don't use the small side of the shredder!). You can chop the beets into thin slices, but I think shredding works best.
Throw in a chopped onion.

Wait another five minutes and then throw in half of a head of cabbage, chopped of course. Red or green works fine. It seems like there's a lot, but it will cook down. At this time you can throw in a couple of diced tomatoes, or even canned tomatoes to give the soup some zing.

Lid that thing and check up on it intermittently. I would give it another 15 or so minutes. Check each veggie for taste and firmness. It's up to you!

I think it's a must to serve this soup with a dollop of sour cream and some fresh chopped dill. Give it a try, I think you'll love it!

Answer 3

I haven't made them in quite a while but as I recall-
cut the tops off and wash the beets-usually a simple rinse will do.
put in saucepan
cover with water
bring water to boil
cook over medium heat until a fork enters and exits the beet easily
Peel and eat.

You also might want to check out www.allrecipes.com
for ideas.

Answer 4

1. Romance 2. Trust 3. Sharing 4. Joy 5. Compatibility 6. Tenderness 7. Respect 8. Patience 9. Humor

Answer 5

Salad of Roasted Beets and Arugula with Blue Cheese Dressing

3 bunches baby beets, washed, trimmed, and halved
1/3 cup extra-virgin olive oil
1 handful fresh thyme sprigs
Kosher salt and freshly ground black pepper
5 bunches arugula, washed, dried, and hand-torn
Celery leaves from 1 bunch celery, about 1/2 cup
1 cup walnut halves and pieces, toasted
1/2 pound blue cheese, crumbled
1 cup sour cream
2 tablespoons chopped fresh chives
1 lemon, juiced

Preheat the oven to 400 degrees F.
Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and remove skins. Put beets in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.
To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

Answer 6

i love oven roasted beets

mix your beets with olive oil, then wrap in foil
bake 45-60 minutes at 400 degrees
let them cool for about 15 minutes before you try to handle them

i like to add rice vinegar and salt to them after slicing

so simple and tasty

Answer 7

I dunno wash em and eat em?
I have never heard of a craving for fresh beets. Are you pregnant or something?
I worked at Wendys years ago some of the goofy stuff I have seen pregnant women order is hilarious (a bun with just loads of pickles on it was not uncommon). Or fries with mustard all over it. Or a tub of cheese sauce with pickles. Or 8 frosties.

Answer 8

I wash them, cut off the tops and tails, put them on a piece of foil, splash a little olive oil and salt over them, wrap and bake for about an hour at 350F. Peel as you eat

Answer 9

personally I can't stand them raw or plain cooked. However, in vinegar, yes. They are very good then.

Answer 10

try searching on the foodnetwork.com
they have tons of different recipes