~*~Fresh Beet Recipes~*~ | Taste of Home Community
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~*~Fresh Beet Recipes~*~

Last post May 22, 2008 6:27 AM by Cittie . 41 replies.

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  • ~*~Fresh Beet Recipes~*~

    Cuban Beet Salad

    Recipe #241557 | 1¼ hours | 20 min prep | SERVES 4  

    RECIPE BY: SassyStew

    This is a beautiful side dish. Very simple - it let's the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.

    Posted on: Jul 19, 2007


  • 4 medium beets
  • 1/2 small red onion, thinly sliced
  • 1/2  lemon, juice of
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley, minced


    1. 1
      Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference - roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.
    2. 2
      Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.
    3. 3
      Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.
    4. 4
      Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.
    5. 5
      Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.
  • Re: ~*~Fresh Beet Recipes~*~

    Baked Beets With Balsamic Vinegar

    Recipe #251586 | 1¾ hours | 5 min prep | SERVES 4  

    RECIPE BY: mary winecoff

    The beets become very sweet when baked in this way. They take a long time but can be baked with sweet potatoes or baked potatoes.

    Posted on: Sep 7, 2007



  • 4 medium beets, tops trimmed and scrubbed
  • 1/4 cup balsamic vinegar
  • salt
  • fresh ground pepper


    1. 1
      Heat oven to 400°F
    2. 2
      Place each beet on a square of aluminum foil and wrap tightly.
    3. 3
      Place on baking sheet.
    4. 4
      Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
    5. 5
      Poke holes in foil to let steam escape and carefully unwrap.
    6. 6
      When the beets are cool enough to handle, slip off the skins.
    7. 7
      Slice the beets and place them in a bowl.
    8. 8
      Add the vinegar and salt and pepper to taste.
    9. 9
      Toss to combine, adding a little more vinegar if needed.
    10. 10
      Let stand at least 15 minutes before serving.
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  • Re: ~*~Fresh Beet Recipes~*~

    And the Winner is Beets

    Recipe #54392 | 1¼ hours | 15 min prep | 8 cups (Change Servings)

    RECIPE BY: CountryLady

    My entire family loves pickled beets so last summer I prepared 4 different batches & ran a contest. The slight heat from the chilies made this recipe the unanimous winner - in fact, my daughter hides her jars from the kids. It will be the only recipe that I use from now on!

    Posted on: Feb 18, 2003



  • 6 1/2 lbs small even-sized beets
  • 2 1/2 cups granulated sugar
  • 2 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1 cup reserved cooking broth
  • 1 teaspoon salt
  • 4 teaspoons whole mixed pickling spices
  • 1 1/2 teaspoons crushed whole dried chilies


    1. 1
      Scrub beets, leaving root end& about 1/2 inch of the stem. Rinse in clean water several times to make sure that all garden dirt has been removed.
    2. 2
      In a large pot of boiling, salted water, cook beets just until tender (about 20 minutes).
    3. 3
      Drain, reserving 1 cup of the cooking liquid.
    4. 4
      Refresh beets under cold water, slip off skins& snip off any root end remains.
    5. 5
      Slice beets& set aside.
    6. 6
      Meanwhile, in a very large stainless steel or enamel pot, stir together sugar, vinegar, water, reserved cooking liquid& salt.
    7. 7
      Tie pickling spice& chilies in a double thickness of cheesecloth& add to pan.
    8. 8
      Heat almost to boiling, stirring often until sugar is dissolved.
    9. 9
      Add beets, return to boil& boil for 5 minutes, stirring often to distribute the spice flavour.
    10. 10
      Remove spice bag.
    11. 11
      Pack beets into sterilized canning jars to within 3/4 inch of rim.
    12. 12
      Pour in boiling pickling liquid, leaving 1/2 inch of headspace.
    13. 13
      Insert a chop stick or long narrow plastic spatula along the sides of the jars to release any air bubbles; add more liquid, if necessary, to re-establish the head space.
    14. 14
      Seal with prepared lids& transfer to a boiling water bath.
    15. 15
      Pour in enough hot water to come 2 inches above the jars.
    16. 16
      Cover, bring to a boil& boil for 30 minutes.
    17. 17
      Transfer to a rack to cool.
    18. 18
      Check seals, wipe jars, label& store in a cool, dry place
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  • Re: ~*~Fresh Beet Recipes~*~

    Delicious Roasted Beets and Caramelized Onions With Feta

    Recipe #162146 | 55 min | 35 min prep | SERVES 4  


    This is an amazing recipe for fresh beets, if you don't have any fresh beets you can substitute two 15-ounce cans drained small whole beets, halved or if they are large then quarter them. For the fresh beets, you can boil them, or I like to roast them in the oven in foil in a 400 degree oven for about 30 minutes, or until fork-tender. Of coarse fresh roasted beets are better! This recipe can be doubled. This is just as delicious cold as it is served hot! Prep time does not include roasting the beets and cooking the onions.

    Posted on: Mar 29, 2006



  • 2 tablespoons cider vinegar
  • 2 teaspoons coarse Dijon mustard
  • 1 teaspoon salt(or to taste)
  • black pepper(lots of black pepper!)
  • 3 tablespoons olive oil
  • 1 lb yellow sweet onions(quartered lenghwise then cut into about 1-inch pieces)
  • 1 teaspoon sugar
  • 15 whole fresh small beets, peeled(roasted or boiled, or use as many beets as you wish)
  • 4 ounces crumbled feta cheese(or to taste)
  • toasted walnuts (optional)


    1. 1
      Quarter the beets if they are large, if they are small then just cut in half.
    2. 2
      In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
    3. 3
      In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
    4. 4
      In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
    5. 5
      Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
    6. 6
      Sprinkle with toasted walnuts if desired.
    7. 7
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  • Re: ~*~Fresh Beet Recipes~*~

    That Good Beet Salad

    Recipe #71493 | 3¼ hours | 15 min prep | SERVES 12 (Change Servings) RECIPE BY: NoSpringChicken

    This may just convert those who think they don't like beets. My late Mom grew beets in her garden and this was one of her favorite recipes. It is easy to cut in half....as I do. Cook time is for chilling.

    Posted on: Sep 15, 2003

  • 1 quart cooked beets, drained(save juice)
  • 2(3ounce)packages lemon gelatin
  • 3 cups beet juice(boiling liquid plus water)
  • 1/3 cup cider vinegar
  • 1/4 teaspoon salt
  • 3-4 tablespoons grated horseradish
  • 1 cup finely chopped celery
  • 1 teaspoon grated onions
  • shredded lettuce
  • mayonnaise


    1. 1
      Coarsely mash beets; set aside.
    2. 2
      Dissolve gelatin in boiling liquid.
    3. 3
      Stir in all other ingredients, including beets.
    4. 4
      Pour into a 9x13x1 inch dish; chill until firmly set.
    5. 5
      Cut into about 3x3 inch servings; place on a bed of shredded lettuce and top with a dollop of mayonnaise.
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  • Re: ~*~Fresh Beet Recipes~*~

    Thanks Cittie, DH loves beets! Anita
  • Re: ~*~Fresh Beet Recipes~*~

    Includes Recipe Below


    Beets are so bashful they keep their heads in the ground. You don't hear much about them. People rarely serve them. As a matter of fact, in the world of vegetables, beets are seldom even mentioned. However, we revere them so much that we've taken them from their home in the ground to place them "On the Highest Perch" for special recognition.

    We feature beets this issue because they would never boast of their many health benefits without a little coaxing. Beets, also known as beetroot, are high in potassium, folacin, and fiber, yet low in calories. Their edible leaves offer protein, calcium, fiber, beta carotene, vitamins A and C, and some B vitamins. They're known in the arena of natural healing for their ability to purify the blood and the liver.

    Beets make lasting friends almost instantly. Once you've tasted fresh beets in the peak of their season from June through October, you'll delight in their sweetness and versatility. We should mention that they have the highest sugar content of all in the vegetable kingdom.

    Beets They can be eaten raw, boiled, steamed, roasted, and sauteed. If you visit farmer's markets on a regular basis, you might be able to take home some of the specialty varieties that are harvested early in the season, such as baby beets and golden beets. While beets are at their best in season, they are available throughout the year because they store well. Avoid the exceptionally large ones, though, or you'll be chewing on woody cores with little sweetness.

    Helpful Hint: A little kitchen savvy for beets goes a long way. Beets are famous for blushing or, more commonly, bleeding. To reduce bleeding and preserve more of the flavor as well as the nutrients, cut beet tops off, leaving at least 1" of stems intact. Wash them thoroughly, and boil them whole and unpeeled, leaving the root on as well. Cooking time will vary with size, with the larger beets requiring up to one hour to soften. Cool them enough to handle, cut off the root and the stem ends, and rub off the skins. You can then slice, chop, dice, or grate the beets for your recipe.

    Roasting: To roast the beets, its best to peel them and cut off the root and the stem ends. Slice them, toss them in a tablespoon or two of canola oil, and spread them out on a roasting pan. Roast at 400 for about 25 - 30 minutes. To add a little pizzazz, sprinkle with salt and some dried thyme, dill, marjoram, or oregano when tossing them in the oil prior to roasting.

    Steaming: One of the easiest ways to cook beets is oven steaming. Wash the beets thoroughly and cut off the greens, leaving a 1" stem attached. Put them whole into a deep baking dish. Cover with water. Cover the baking dish with aluminum foil with the dull side out. Bake at 350 for 1 hour or until fork tender. When cool enough to handle, cut off the root and stem ends and simply rub off the skins. The beets are now ready to eat. If your cooking time is limited, steam the whole beets on top of the stove in a steamer basket. Keep the burner on high and check the water level in the bottom of the steamer--you don't want to run out of water and burn those blushing babies!

    Boiling: By now you are probably aware that cooking the beets whole is the best way to retain more of their exceptional flavor and nutritive value. Put the beets into a deep saucepan and cover them with water. Cover the pot and bring to a boil over high heat. Turn heat down to medium, and cook 20 - 60 minutes until fork tender. Cooking time will depend on the size of the beets.

    Raw: Preparing raw beets requires some advance ritual. First, put on an apron and roll up your sleeves. Next, tell yourself that for that entire day you will be the proud owner of a pair of red hands that look like participants in a Vaseline Intensive Care commercial. Then, get to work on the beets. For salads, cut off the root and stem ends, peel and coarsely grate the beets. Place them on the top of an individual salad as a garnish or serve them in a separate bowl to be passed at the table. If you toss the beets into the salad, the entire salad will blush. Sometimes this may be a desired effect when you want to give your veggies a rosy glow.

    Sautéing: For this method, you will have to endure the red hand initiation after cutting into the raw beets. First, wash the beets thoroughly, slice off the stem and root ends, and peel the beets. Using a firm chef's knife, cut the beets into 1/4" slices, stack the slices two or three high, and dice. Sauté in a large skillet or wok with a tablespoon of extra virgin olive oil and a little water. Stir frequently and add more water as needed to cook beets through. Salt, pepper, and some herbs of your choice can be added during the sautéing. To help the beets retain their color, add a small amount of lemon juice or vinegar to the skillet at the start of sautéing.

    The Greens: When purchasing fresh beets, remember that the greens and the stems are not only edible, but tasty and good for you, too. Prepare the greens as close to the purchase time as possible to retain all those health benefits. Wash them thoroughly, and coarsely chop. Pack them into a smaller saucepan than you might think you need--one bunch of beet greens cooks down to practically nothing! Add enough water to cover the bottom of the saucepan by 1/2". Squeeze in the juice of one half lemon and add a little salt. Cook uncovered over high heat, which allows some of the oxalic acid in the greens to escape, a desirable process, since oxalic acid inhibits the absorption of calcium contained in the greens.

  • Re: ~*~Fresh Beet Recipes~*~

    Borscht is an old-world favorite. It can be served hot or cold. Since we've officially entered the winter season with its crisp temperatures, we prefer the borscht nice and hot. However, this is an equally refreshing cold soup for summer.

      4 large beets with tops
      1 medium onion, thinly sliced, slices quartered
      1 t. salt
      2 cloves garlic, minced
      Juice of 1 lemon, rinds reserved
      3 quarts (3 liters) water
      1 lb.(453 gr) unpeeled potatoes, cut into bite-size pieces
      1 T. light vinegar (rice, apple cider)
      Salt to taste
      Date sugar, dehydrated maple sugar or maple syrup to taste, starting with 1 or 2 t.
      Lemon juice to taste
    1. Cut off beet greens. Wash, chop, and set aside. Peel beets, coarsely shred in food processor or with hand grater, and put them into a stock pot.
    2. Add onion, salt, garlic, lemon, and water to stock pot including reserved lemon rinds. Cover and bring to a boil over high heat. Turn heat down to medium, and simmer gently for about 20 - 25 minutes.
    3. Add potatoes and vinegar to stock pot along with reserved beet greens. Cook 8 - 10 minutes on medium-high heat or until potatoes are soft.
    4. Adjust seasonings with salt, date sugar, and lemon juice. Borscht should have a sweet and sour flavor. Since everyone's palate is just a little different, it may take a some playing with the salt, date sugar, and lemon juice to reach that perfect balance of flavor. Your palate will be your guide. Serves 6 - 8.

  • Re: ~*~Fresh Beet Recipes~*~

    My favorite way to prepare them, is to roast them. It just really brings out their sweetness – it is like making vegetable candy. I could eat em by the bowl full. But me, I love the entire beet, I love the sweet purple root and I also adore the bitter greens. Nothing goes to waste – just the root if it is still attached.


    I got gorgeous beets at the Farmer’s Market. In fact this dish is the dish I made the night we went to the Farmer’s Market. I just could not wait to dig in! I paired the roasted beets with goat cheese and pine nuts and served it on a bed of baby greens and wilted beet greens. It doesn’t get fresher than this guys. We just loved this salad. We ate along side crusty country bread also purchased at the Farmer’s Market dipped in reserve Greek olive oil from Kalamata. It was heaven.


    8 fresh beets
    2 TBS olive oil
    1 tsp dried rosemary
    1 tsp dried thyme
    salt & pepper to taste

    nice bunch of fresh beet greens from the 8 fresh beets
    1 cup baby greens tossed in good olive oil and balsamic vinegar
    goat cheese
    2 TBS pine nuts, toasted


    Preheat oven to 425 F. Wash and trim beets, leaving their skins on. Wash and reserve beet greens.

    Line a cookie sheet with tin foil. Place beets on cookie sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, salt & pepper. Shake cookie sheet so that beets get coated with oil and spices. Place in the preheated oven and roast for 45 minutes or until beets are fork tender.

    Take beets out of the oven and peel skins off. Note: If you care about your nails, which some people do, wear gloves, or you will have red dye under your nails for days afterwards. Do not run under water as it will wash away a lot of flavor. Cut into quarters. Drizzle with good extra virgin olive oil and balsamic vinegar, salt & pepper. Toss and set aside.

    In a skillet warm 1 tsp olive oil. Add beet greens and cook until wilted.

    To plate put baby greens down, top with wilted beet greens, spoon on top roasted beets with dressing, goat cheese and pine nuts. Serve. Bliss Out.

  • Re: ~*~Fresh Beet Recipes~*~

     Lemon Garlic Roasted Beets

    1 lb beets, peeled and sliced ¼ inch thick
    4 cloves garlic, thinly sliced
    2 tbsp lemon juice
    ¼ tsp lemon zest
    ½ tsp extra virgin olive oil
    ¼ tsp sugar
    1 pinch each salt and white pepper

    Preheat oven to 375 degrees. In an 8" square glass baking dish, toss all ingredients
    together. Rub a piece of parchment paper with olive oil and set oiled side down on the
    beets. Cover tightly with tin foil and roast for 40 min. shaking pan occasionally

  • Re: ~*~Fresh Beet Recipes~*~

      Roasted Beet and Sugar Snap Pea Salad

    3 medium beets, trimmed
    ½ pound sugar snap peas, trimmed
    1 tbsp plus 1 tsp Dijon mustard
    1 tbsp plus 1 tsp cider vinegar
    ¼ cup olive oil
    3 tbsp fresh chopped dill or 1 tbsp dillweed
    1 ½ tsp sugar
    2 2/3 ounces fresh mixed greens
    Preheat oven to 375 degrees. Wrap beets in aluminum foil. Bake until tender, for about 1
    hour 15 minutes. Cool. Peel beets and cut into wedges. Cook sugar snap peas in a large
    saucepan of boiling salted water until tender-crisp, about 1 minute. Drain. Rinse with cold
    water; drain well. Pat dry. Mix mustard and vinegar in a small bowl. Gradually mix in oil,
    then dill, then sugar. (can be prepared 4 hours ahead. Cover sugar snap peas and chill.
    Cover dressing and beets separately and let stand at room temperature). Line platter with
    greens. Mix beets, sugar snap peas and dressing in a medium bowl. Season with salt and
    pepper. Spoon atop greens. Serves 4.

  • Re: ~*~Fresh Beet Recipes~*~

    Beet Salad

    4 small beets, cooked and diced
    1 head butter lettuce
    2 tbsp chopped walnuts

    2 tbsp lemon juice
    2 garlic cloves, finely chopped
    1 tbsp Dijon mustard
    Pinch of sugar
    1/2 cup vegetable oil
    1/2 cup sour cream
    Salt and pepper to taste

    For the dressing, combine the lemon juice, garlic, mustard, and sugar in a bowl and
    season with salt and pepper to taste. Gradually whisk in the oil and then the sour cream.
    Separate and wash the lettuce leaves. Toss them with about 1/3 of the dressing to coat.
    Then divide the leaves onto plates. Top with the diced beets and the walnuts, drizzle over
    some more of the dressing and serve.

  • Re: ~*~Fresh Beet Recipes~*~

    Fresh Fall Beet Salad

    Last Update: 9/19/2007 9:50 am
    4 medium size beets

    6 cups mixed greens

    2 cups large red kidney beans

    2 tbsp goat cheese

    1 tbsp herbs de province herb blend

    1 tbsp rice vinegar

    2 tbsp extra virgin olive oil

    1/2 tsp sugar

    Salt and freshly cracked pepper

    Boil beets in water until tender. Allow to cool and then peel the skins off the beets. Slice and set aside until ready to use.

    In a small bowl, whisk together herbs de province, rice vinegar, and olive oil.

    Divide the sliced beets between 4 plates.

    Toss salad with newly whisked together vinaigrette.

    Top salads with kidney beans, goat cheese salt and freshly cracked pepper.

    Serve with artisan bread and enjoy!

  • Re: ~*~Fresh Beet Recipes~*~

    Pugliese Beet Salad with Fresh Mint


    2 lb Beets; unpeeled 1/4 c Extra-virgin olive oil
    (weigh after removing roots 2 ts Coarse salt
    1 tb Red wine vinegar; plus 1 ts Freshly-ground black pepper
    1 ts Red wine vinegar 1/4 c Shredded fresh mint
    1 ts Lemon juice

    Instructions for Pugliese Beet Salad with Fresh Mint

    Bring a large pot of salted water to a boil, and cook beets until fork tender, about 30 minutes for small beets. Remove from water and set aside until cool enough to handle. Slip off skins and cut beets into 1/4-inch slices. Whisk vinegar, lemon juice, olive oil, coarse salt, and pepper together in a large bowl. Add beets and toss thoroughly. Gently fold mint into beets. Adjust seasoning and serve at room temperature. This recipe yields 6 to 8 side dishes.
  • Re: ~*~Fresh Beet Recipes~*~

    Beet Casserole

    I love beets! This recipe sweetens them up with a bit of sugar and adds just a touch of spices, so the natural flavors really shine through. Beet casserole is the perfect colorful side dish for your vegetarian or vegan Passover or Seder meal.


    • 4 cups sliced fresh beets
    • 1 tbsp sugar
    • 3/4 tsp salt
    • 1/4 tsp paprika
    • 1 tbsp margarine
    • 1 tbsp lemon juice
    • sliver of fresh ginger
    • 1/3 cup water
    • 1 tbsp grated onion


    Pre-heat the oven to 400 degrees.

    Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar, salt and paprika. Dot the beets with the margarine, then add the lemon juice, ginger, water and onion.


    Cover and bake for 30 minutes or until tender. Remove from the oven once during baking and stir well