Beet Roundup

From pancakes to muffins, smoothies to salads — steamed roasted and raw — beets and beet greens been the subject of lots of posts this year. I didn’t start 2013 with the intention exploring this deeply pigmented root from every possible angle. In fact, on a few occasions, I made a small determination to rein in my new-found fervor, and then I’d end up asking myself, “why stop now.”

The bottom line, I’ve barely just begun. Next on the docket: beet chips, assorted borscht recipes, pickled beets, and a beet cake. In the meantime, here’s a brief recap of the fun that we’ve had with beets for the first 8 months of 2013.

Beet Pancakes with Fresh Blueberry Syrup

Beet Apple Walnut Muffins

Beet Green and Kale Frittata

Yogurt, Blueberry and Beet Green Smoothie

Beet Green and Strawberry Smoothie

Hummus with Roasted Beets

Beet Carrot and Apple Slaw

Beet Pecan and Feta Salad

Beet and Garbanzo Bean Salad

Spinach and Beet Salad

Beet and Blueberry Salad

Moroccan Beet and Carrot Salad

Borscht Lite

Root Vegetable Hash

Roasted Roots

Quinoa with Roasted Beets

Beet Greens and Portobellos over Pasta

Beet Green Quiche in a Brown Rice Crust


2 thoughts on “Beet Roundup”

  1. Oh, you talk a good game on beets, but I’ve noticed you shy away from the ultimate beet challenge: making “Harvard beets,” that were the only beets we ever knew, palatable!

    1. I had never heard of Harvard Beets, but just did a little Google search and discovered lots of recipes out there. The idea of a sugar, vinegar, cornstarch, salt and butter sauce for beets does not sound that appealing, but it sounds like you’ve issued a throw down, so I’ll give it a try. In the meantime, I’m looking forward to a little research on when, how and why a recipe for “Harvard Beets” took hold. Sounds like a fancy ’60s dish.

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