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Beets

[ Adapted from Vegetarian Cooking for Everyone by Deborah Madison (New York: Broadway Books, 1997). ]

Beets can be eaten raw, roasted, steamed, grilled, boiled, and baked. They are, of course, the featured vegetable in borscht, and they star in all kinds of salads. The tasty greens can be used in all the ways spinach and chard are. Fresh beets keep well for weeks in the refrigerator in a paper or perforated plastic bag. The greens can also be stored in a plastic bag, but only for a few days at most. Cooked beets keep for a week in the refrigerator.

Regardless of how you cook them, be sure to leave the tail, skin, and at least an inch of the stems attached to keep the valuable juices locked inside. Beets are easier to peel after they're cooked, so just scrub them and cook them with their skins on.

Beets with Lemon, Cilantro, and Mint

1 1/2 pounds beets, cooked and peeled
Finely grated zest of 1 lemon plus 2 tablespoons of juice
2 tablespoons finely diced red onion
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
2 tablespoon chopped mint
Salt and freshly milled pepper
6 table sppons extra virgin olive oil
4 handfulls salad greens, such as spinach, frisee, and/or red-leaf lettuce

Cut the beets into quarters or sixths. Whisk together the lemon zest, lemon juice, onion, herbs, 1/4 teaspoon salt, pepper to taste, and the oil in a small bowl. Toss the beets with enough dressing to coat slightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and serve.

Five-Minute Beets

4 medium beets, about 1 pound
1 tablespoon butter
Salt and freshly milled pepper
Lemon juice or vinegar (balsamic or red wine) to taste
2 tablespoons chopped parsley, tarragon, dill or other herb

Grate beets into coarse shreds. Melt the butter in a skillet, add the beets, and toss them with 1/2 teaspon salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid and rasise the heat to boil off any excess water. Taste for salt, season with a little lemon juice or binger and toss with the herb. If you don't mind the shocking color, you can stir in a tablespoon of yogurt or sour cream, always a good-stasting addition to beets.

Recipes