Each Wednesday we enjoy a Potluck of inspiration at Hot Pink Apron.com.
We bring the conversation starter, you bring the comments stuffed with personal touch.
Those delicious gems of sweet earthiness are back in season and I, for one, cannot get enough. Beets are an excellent source of folic acid, beneficial in lowering blood pressure, they taste great, and they just happen to turn everything our beloved hue of pink. What’s not to love?!
Beets are excellent boiled, roasted, or shredded raw into a salad. My favourite preparation? Roasted and sprinkled with goat cheese, chopped parsley, olive oil and just a dash of sea salt. Heaven.
So, this week’s potluck question is:
How are you cranking out the beets this season?
Kirsty: Either juiced or cut into quarters with EVOO and salt and pepper. I once put them in brownies to make kids eat their veg…. We have beets pretty much every week and everyone in this house loves them.
Dana: One of the very first Hot Pink Apron posts was of this Chocolate Beet Cake. I really enjoyed the rich chocolate cake but it was a bit too earthy for the rest of my gang. The pink frosting, however, was a SMASH HIT.
Amanda: I…I don’t like beetroot. It tastes like mud to me. Oh but I do love it baked into cake. So sugary, so gooey.
Reagan: I’m actually making beets right now! Like Kirsty, cut into sticks, EVOO, salt, pepper and roasted in the oven like fries. I just discovered how to make my very own DELICIOUS garlic aioli and I plan to eat them all dipped in it.
Jodi: Beet rosti. It’s my favourite and sooo easy and yummy. Grated beets, rosemary, a bit of flour and butter. I swear I’ve eaten a frying pan-sized round of this.
Kristina: In a roasting pan with carrots, parsnips, garlic, onion a smidge of rosemary and thyme, olive oil. Or just the beets. They are like candy, they become so sweet.
Oh and float a little beet juice in a Caesar, I’ll tell you what…
A few things to remember when preparing your beets:
- Be sure to rinse your beets well to rid them of any residual dirt – they do grow in it after all.
- Roasting is the best cooking method to bring out the natural sweetness and maintain the high levels of nutrients.
- Choose medium-sized beets for best flavour and texture – trim tops and bottoms of 4 to 6 beets, wrap in foil and bake at 400°F for approximately 45 minutes. Let cool and simply peel away the remaining skin.
- To speed up the baking time of roasted beets, cut lengthwise and wrap beets individually in foil.
- Wear gloves when handling beets. If you still happen to stain your skin with beet juice, scrub with the inside flesh of a raw potato. I don’t know why this works but it does.