Simplify Beet Roasting with this NY Times tip

In Recipes on July 13, 2009 at 3:27 PM

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:

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:

What are some of your favorite ways to use beets?

  1. 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.

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