I'd really like to learn how to cook them.



Hope you don't mind my piggybacking onto your post!

I do different things with them, depending on size.

Personally, I always love them best roasted, but if they are small (golf ball or smaller) you can also scrub them well, steam them, and then let them cool in the refrigerator. Cut the tops & root off, rub any remaining "skin" away with a paper towel or blunt knife, then slice and marinade to eat cold, or dice for salads.

The big ones I brush with walnut oil, wrap in foil, and bake, then let them cool just enough to rub the skins off, slice them thick, and saute' the big thick slices on a griddle with a little butter and seasonings, then just cut and eat 'em like steak.

yum...

hungrily,
Bright

I do cauliflower steaks but never thought of beets, which I love.

With root veggies of many types, vegetable stock, herbs, onions, garlic, celery, golden raisins, and nuts. A dash of cayenne, chipotle, or smoked paprika is nice, too.

Experiment!

Got a slow cooker? Saute' the onions, celery & garlic slowly, with a little veggie stock to keep them moist, while you pare and slice your root veggies. Add a little more veggie stock and the herbs, raisins, and nuts, simmer a little longer while you layer the sliced root veggies in the crockpot, with the "hardest" on the bottom.

Pour the saute'd veggies, raisins, nuts, stock, & seasonings over the layered veggies, there should be enough liquid to cover them and then a bit more- don't know how much to tell you because I'm at high altitude so we always use more liquid, it evaporates faster.

Let the slow cooker do the rest, adjust the seasonings during the last hour or so, and add your dash of cayenne, chipotle, or paprika right before you serve.

If you like it thicker, you can scoop a couple of cups of the softened, cooked veggies into a small bowl and blend with a stick blender, and add them back in to the pot.

helpfully,
Bright

There are good suggestions on the internet...like with red onion & sour cream and dill.

I love them roasted or marinated. I don't have a recipe cause I usually throw it together but here's a website/recipe that comes close to the ones I use in a salad.

http://www.starlightgardensct.com/recipe/easy-marinated-beets

You can just cube them, toss with oil and seasonings, and roast - just like potatoes.

As far as I know, there's no danger when you cook them, but juicing can be risky if you overdo it.

Google has info.

roasted, then cubed in salads with geta and walnuts is also good. The beet greens are edible - use them like you would Swiss chard (which is a different cultivar of the same plant as beets) or spinach.

I prefer yellow or golden beets when I can find them: the kitchen ends up less pink (the dye isn't permanent, and will fade quickly, but raw beets will bleed).

I've been meaning to make it. The only thing I remember was, I said it was good while not liking it. I was that kind of kid...it was a soup served cold.

But I would like to know if it is good. I'm going to write beets on my grocery list because of you.