What’s There Not to Love About Beets?

I simply love beets. Aside from their nutritional advantage (high in folic acid, phytonutrients, potassium, & are “cardiovascular health” friendly root vegetables), I relish them for their earthy sweetness. Though I can eat them by themselves, I enjoy them especially when roasted and paired with goat cheese.

In addition to the red variety, I try to keep an eye out for the golden heirloom beets. The vibrancy of color interplay especially on a salad is quite striking.

Here are few of my personal favorite beet recipes, ranging from salad, main course, to brunch.

Article Published in Serious Eats.

 

Beet, Goat Cheese, & Walnuts Salad

 

• 6 medium combination of golden & red beets
• 1 cup extra-virgin olive oil
• Salt and freshly ground pepper, to taste
• 1/4 cup red wine vinegar
•  Mixed baby greens
• 1 cup walnuts, lightly toasted
• 12 oz. goat cheese (chèvre)

Directions:

1. Preheat an oven to 400°F. Toss beets with oil, salt, & pepper. Wrap the beets in aluminum foil and bake for 1.5 hrs till tender. Cool and peel skin.
2. In a small bowl, whisk together the vinegar, salt and pepper until blended. Whisk in the 1 cup olive oil.
3. Combine the beets with 1/4 cup of the vinaigrette, season with salt and pepper.
4. In a large bowl, toss the mixed baby greens with salt, pepper and enough of the vinaigrette to coat lightly. Divide the greens among 8 salad plates. Sprinkle the walnuts and beets evenly over the salads, and drizzle with additional vinaigrette as desired.
5. Crumble the goat cheese over the salads and serve immediately.

 

Beets Sambar (South Indian Staple Lentil)

 

 

Ingredients:

• Big bunch of Red Beets (peeled and chopped into cubes)
• 1 Cup Toovar Dal
• Curry Leaves
• 2-3 Tbs Sambar Powder (I make my own, feel free to substitute with store-bought)
• 2 big Onions, sliced
• 4-6 – Dry Red Chili
• Pinch of Hing (Asefotida)
• 1 Tbsp Mustard Seeds
• Water
• Tamarind Paste or Freshly Squeezed Lemon Juice to taste
• Salt to taste

Directions:

1. Rinse Toovar Dal and boil with beets in a pressure cooker for 10 minutes (2 whistles). Cool.
2. Heat ghee in a heavy-set pan. When hot add hing, curry leaves and Mustard seeds. Add dry red chili and onions. Saute for a few moments.
3. Add sambar powder and stir. Add the dal and beets to this mixture. Bring to boil and simmer for 15 minutes.
4. I prefer lemon juice which I add after the sambar is cooked. If you prefer tamarind paste, add it after step 3 and simmer for additional 10 minutes.
5. Serve hot with boiled rice or eat as a soup.

Note: All spices and lentils can be purchased at your local Indian Grocery store.

 

Goat Cheese, Roasted Beet, and Walnut Tart

 

Recipe adapted from Leite’s Culinaria and The Primlani Kitchen.

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