A bonanza of beets...

[abyssinia]

Good morning (or whatever time of day it is where you live) Omnomnom-ers

In the past year I've learned to enjoy beets, and in a moment of weakness at the farmer's market yesterday I picked up, for $8, a really giant bag of not-quite-perfect beets. The only problem is, now I'm not sure what to do with them.

I was wondering if anyone had any borscht recipes they swear by, or any other beet recipes in general.

My default beet recipe is:

1) Slice beets into thin pieces

2) Toss them in a little oil, then season somehow (Italian seasoning, parmesan and breadcrumbs, garlic powder, whatever)

3) Lay them on a cookie sheet and put them in the oven at 400 F for 20-30 minutes.

And while it is very yummy, I don't think I can eat the entire bag this way.

Comments

[minxy]

My favorite special beet recipe is to bake them in a salt crust, which cuts the sweetness, and eat them with a creme fraiche (or sour cream) and horseradish sauce. To keep it from getting heavy, there is thyme and orange zest in the salt and the sauce, adding great bright flavors. This is a different way of eating beets, and I usually break it out when I stop appreciating the deliciousness of my other recipes (at the peak of harvest, usually!)

The amazing upside of beets is that they store amazingly well in the freezer after you cook them, did you know? Bake and then freeze, it will be the most spectacular taste mid-winter. Last year, my CSA had a bonanza of beets; I was so tired of them by the end of the summer and so loved them in the winter months.

[redsnake05]

I like beets boiled and eaten cold in a salad with rocket and herbs, walnuts, parmesan and a strong vinegarette. I also like them grated into soup, often with carrot and onion. It's not borscht, but it satisfies my soup cravings.