Ivete's CSA beet and goat cheese salad with pecans
Roasted beet and goat cheese salads are a tried-and-true way to use beets. This recipe from the New York Times calls for cubing the beets before roasting, which is such a brilliant idea, we wish we’d thought of it! Not only does it make the beets cook faster, it also gets rid of the pesky stains on your hands that happen when handling cooked beets.
Here are some other interesting (not necessarily roasted!) beet recipes you may want to try:
- Double Dark Chocolate Beet Muffins
- Beet Salad with Horseradish and Fried Capers
- Seriously Simple Beet Salad (includes instructions to roast beets in tinfoil)
- Beet-Feta Tart
- Sea Scallops with Beet and Tomato Salsa
- Roasted Beet Salad with Oranges and Blue Cheese
If you’re a fan of pickled stuff, why not try this Pickled Beets recipe?
And did you know you can also eat beet greens? Check out some of these recipes:
- Beet Leaf Pesto
- Risotto with Beet Greens and Roasted Beets (also NYTimes)
- Beet Greens and Garlic Scape Deconstructed Pesto
- Sauteed Beet Greens with Garlic and Olive Oil (yet another NYTimes contribution!)
- Beet Greens with Yogurt
What are some of your favorite ways to use beets?
We made the Double Dark Chocolate Beet Muffins and the color was beautiful. I’d probably put less sugar next time around as these turned out super sweet.