{"id":5124,"date":"2011-06-27T23:45:22","date_gmt":"2011-06-28T05:45:22","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=5124"},"modified":"2019-04-29T23:00:18","modified_gmt":"2019-04-30T03:00:18","slug":"10-ways-tuesday-beets","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/10-ways-tuesday-beets\/","title":{"rendered":"10 Ways Tuesday: Beets"},"content":{"rendered":"

\"Beet<\/a><\/h4>\n

I’ve come up with 10 ways to cook with beets during summer:<\/h4>\n

 <\/p>\n

1.\u00a0 Smoked<\/h5>\n

The recipe for Smoked Beets in Jamie at Home: Cook Your Way to the Good Life<\/a>, utilizes a charcoal grill and rosemary for intense flavor. The beets are served alongside grilled steak with a cottage cheese dressing. Smoky beets would also be tasty on an antipasti platter with some grilled bread and smoked meats. Use a tangy, creamy cheese and some honey to provide a foil for the smoky flavors.<\/p>\n

2.\u00a0 Hummus<\/h5>\n

In Hugh Fearnley-Whittingstall’s family cookbook, River Cottage Every Day<\/a>, he shares a recipe for Beet and Walnut Hummus that includes tahini, garlic, and lemon but no chickpeas. A recipe from the Produce Bible<\/a> for Beet Hummus makes use of chickpeas, beets, tahini, garlic, lemon juice, and cumin.<\/p>\n

3.\u00a0 Roasted<\/h5>\n

I’m obsessed with the London River Cafe cookbooks for their fantastic design as well as their focus on showcasing the flavors of beautiful ingredients. In Italian Easy<\/a> you’ll find a recipe for beets roasted with garlic and thyme then served with arugula, grated horseradish, and red wine vinaigrette. Treat roasted beets with some care, don’t just shove them in some foil.<\/p>\n

4.\u00a0 Soup<\/h5>\n

Hugh Fearnley-Whittingstall suggests balancing the sweet earthiness of beets with salty feta, acidic roast tomato, and rich beef stock. His recipe for Beet Soup in the River Cottage Cookbook<\/a> is a pur\u00e9e that can be served hot or cold. This is the type of soup that leaves you wondering what the secret ingredient was- full of intriguing flavors! Hugh has another recipe for Beet and Cumin Soup with Spiced Yogurt in River Cottage Every Day<\/a>.<\/p>\n

5.\u00a0 Fresh Pasta<\/h5>\n

An old article I clipped from Martha Stewart Living Magazine gives detailed instructions for making fresh pasta flavored with vegetable purees for color and flavor. Martha’s Fresh Beet Pasta<\/a> is a striking garnet red. I”m thinking beet ravioli with an herbed goat cheese filling. You could even do a pasta dough using beet greens that would be similar to spinach pasta.<\/p>\n

6.\u00a0 Raw in Salad<\/h5>\n

You’ve probably had roasted or pickled beets in a salad, but have you ever tried raw beets? Patricia Wells includes a recipe for Grated Beet Salad in her book, Vegetable Harvest<\/a>. Raw red and gold beets grated against a box grater are dressed in a mustard vinaigrette. You can also shave chioggia (candy cane) beets with a mandolin for a salad of fennel and peppery greens. Experiment with different cuts to add interest and variety to your salads.<\/p>\n

7.\u00a0 Spicy Chutney<\/h5>\n

The Beet Chutney from Chez Panisse Vegetables<\/a> is seasoned with fresh ginger, serrano peppers, peanut oil, lime, cilantro, and cayenne. This will certainly wake up a bored palate.\u00a0 Alice Waters suggests serving it with Indian-style braised meat\/poultry, saffron rice, and a cooling cucumber raita.<\/p>\n

8.\u00a0 Don’t Forget the Greens<\/h5>\n

Beet greens can be saut\u00e9ed like spinach and added to pastas or stir fry. Nigella Lawson includes an Asian inspired Beet Greens and Buckwheat (soba) Noodles in her book, How to Eat<\/a>. Last night I made an Italian inspired pasta with beet greens, cannellini beans, garlic, Parmesan, lemon, and fresh herbs from the garden. Tender young beet greens can be added to salads.<\/p>\n

9.\u00a0 Pickle Your Own<\/h5>\n

The seasonal cookbook, Cooking in the Moment<\/a>, shares a zesty pickled beet recipe that uses ginger, garlic, and dried de Arbol (red) chiles. Why not come up with your own house pickling spice for beets? If you’ve got a garden like me, there are plenty of beets to pickle.<\/p>\n

10.\u00a0 Chips<\/h5>\n

The recipe for beet chips found in the book, Power Foods<\/a>. by Whole Living (Martha Stewart Omnimedia) makes an impressively colored, crispy, earthy beet chip. All you have to do is slice beets thinly on a mandoline and bake until crisp. Season simply with olive oil, salt and pepper or try something more adventurous like cumin or your favorite curry seasoning.<\/p>\n

What’s your favorite way to cook with beets in summer? Click here<\/span><\/a> to comment.<\/h5>\n","protected":false},"excerpt":{"rendered":"

I’ve come up with 10 ways to cook with beets during summer:   1.\u00a0 Smoked The recipe for Smoked Beets in Jamie at Home: Cook Your Way to the Good Life, utilizes a charcoal grill and rosemary for intense flavor. The beets are served alongside grilled steak with a cottage cheese dressing. Smoky beets would […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[95,173,92],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/5124"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5124"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/5124\/revisions"}],"predecessor-version":[{"id":19423,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/5124\/revisions\/19423"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5124"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}