7 Recipes That Make the Best of Beets
Start peeling, slicing, and grating your new fave non-starchy vegetable!
Beet Basics
In Season: Fresh, flavorful beets are easy to find, especially from late spring through fall.
What to Look For: Look for beets that are firm and not too big, with taut, smooth skins and greens that look fresh enough to eat (and do so). If you can, snap up tender baby beets.
How to Store: Cut the greens from the roots, leaving an inch of stem attached, and place the different parts in separate plastic bags and refrigerate. Beet roots will last at least a month, but you should use the greens within three or four days.
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Tomato-Beet Salad
This salad is particularly good with poached chicken, grilled steak, or burgers.
Ingredients:
1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
¼ cup crumbled feta
¼ cup fresh cilantro leaves
¼ cup extra-virgin olive oil
Salt and pepper
How-To:
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
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Beet, Cheddar, and Apple Tarts
Thinly sliced beets add beautiful color to these small tarts, just the right size for appetizers. Use store-bought puff pastry for the rounds.
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Mixed Beets Slaw and Arugula Salad Recipe
Beets are high in immune-boosting vitamin C, fiber, and essential minerals. When shredded and combined with avocado, arugula, and sunflower seeds, you have the healthy makings of a big batch salad that you can enjoy over many days to come.
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Pasta with Beet Greens, Blue Cheese, and Hazelnuts
Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too. Don’t throw out those beet greens! They’re great with the robust flavors in this dish.
Ingredients:
Coarse salt and ground pepper
¾ pound linguine
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
Greens from 2 bunches beets (about ½ pound), rinsed, tough stems removed, and coarsely chopped
1/3 cup toasted hazelnuts, chopped
2 ounces blue cheese, such as Gorgonzola, crumbled
How-To:
1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve ½ cup pasta water; drain pasta.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add greens and cook, stirring, until tender, 2 minutes. Add pasta and hazelnuts; toss to combine. Add cheese and toss, adding enough pasta water to create a creamy sauce, 1 minute. Drizzle with oil and serve.
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Beets and Yogurt with Pickled Rose Petals
Serve with Poppy-Seed Lavash, or substitute with store-bought lavash, lightly brushed with extra-virgin olive oil, sprinkled with poppy seeds, and warmed in the oven.
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Beet Chips
To create thin, evenly sliced beets, use a mandolin slicer – plastic models are available at housewares stores.
Ingredients:
2 medium beets
1 teaspoon extra-virgin olive oil
How-To:
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.
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Tuscan Kale Salad with Raw Apples and Beets
This creamy kale salad has a refreshing mix of crispy apples and walnuts that add layers of additional flavor and healthy nutrients.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
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