Beets

[Kevin86]

I have bags of sliced blanched beets in my freezer.
I enjoy them just boiled plain but always open for new ideas and after reading the other beet thread I wondered what you guys had up your sleeves

 

[Whiskadoodle]

I don't make beets very often. I usually just boil/ simmer until done, slip the skins, slice and dot with a little butter and S&P.

When I have grown them in the garden, we made pickles too. They were un-necessarily very expensive at the farmer's market last summer. The last time I made pickles, I used a cheater method and started out with jarred whole beets, sliced them and made pickles.

I would like to use beet stems, that part between the beet top and where the leaf begins and pickle those as a salad ingredient or plate condiment. I don't know if they would remain crisp.

 

[medtran49]

I like to roast them rather than boiling. IMO they have even more flavor that way.

 

[Dawgluver]

I like to pickle my beets. I prefer the pickles to be a bit more on the sour side. They're also good cooked and slathered in butter.

Beet chips might be a thought too.

 

[salt and pepper]

Chips

 

[Cheryl J]

I roast beets too, rather than boiling. Love them sliced or slivered on green salads, especially with ranch dressing.

 

[Aunt Bea]

I like the old classic Harvard beets, be sure to add the whole cloves they make all the difference in this recipe!

The Daily Dish | Harvard Beets