I love roasting beets. It allows me to spend time with my girls, play some Words with Friends, and still feel very accomplished. If I’m feeling it, I can even get a load of laundry done while they cook.
I personally can never get enough of their mix of sweet and earthy. Sure, some people say they taste like dirt, but I’m convinced they just haven’t had the right dish. There’s a reason I named my blog of 10 years Cheap Beets: They are affordable and are available all year round. One can enjoy a refreshing beet dip with fresh crudite from the garden in the summertime, or dig into a hearty chocolate beet cake with a hint of orange in the wintertime.
My favorite method to prepare beets is to give them a rinse, cut off the greens (save those for a nice saute later on), put them in a casserole dish (you need something with high sides), fill it with water until the beets are two-thirds covered, cover and seal completely with tin foil, then roast and steam for a good long while in a 400-degree oven.
This can take anywhere from an hour to two hours, depending on their size. The beets I picked up from the CSA these past two weeks were fork tender in about two hours.
When they are cool enough to touch, run them under cool water, and the skin will come right off. Use a paper towel if stained hands is a concern for you. Watch out with the water in the casserole dish — it’ll be really hot, so be sure to keep the dish level and make sure to use oven mitts.
I love hand-grating roasted beets and turning them into salads. The hands-on time in the kitchen is under five minutes. Sometimes I make a beet tzatziki by tossing them with Greek yogurt, minced garlic, a pinch of kosher salt, and lots of fresh dill.
When I posted a photo of these shredded beets to social media, my childhood best friend’s mom offered her own recipe: add fresh chopped garlic and crushed walnuts. She’s from Lithuania, and if a Baltic person gives advice about beets, listen!
But with apologies to Brigita, I ended up going with a tahini dressing and pretending I’m at Holyoke Hummus Co. Not only is the food tasty there, but hands down, it is the most kid-friendly restaurant in the entire area. Someday we’ll be back to play games and hang out in their play area.
When we did the taste test, my husband wanted more tahini, while I wanted a touch less. I say do what’s right for your taste buds. Make sure to give your tahini a few minutes on the counter to warm up after sitting in the fridge. The oil will probably have separated so it will need some good stirring. Having leftover dressing is not a bad thing. I actually use this same dressing in the fall for a butternut squash, chickpea and red onion salad which is a great vegan side at Thanksgiving.
Grated beet salad with tahini dressing
1 large beet, grated
Tahini Dressing
1 medium clove of garlic, minced
2 to 3 Tablespoons tahini
2 Tablespoons extra virgin olive oil
Hefty pinch kosher salt
Juice of half a lemon
3 Tablespoons cold water
Directions
Whisk all dressing ingredients together in a small bowl.
In a separate bowl, place the grated beet. Pour about one third of the dressing onto the beet and give it a stir. Taste to see if it needs more dressing.
Serve as a salad or with triangles of pita. You really can’t go wrong with how you serve this salad.
Molly Parr lives in Florence with her husband and two young daughters. She's been writing her food blog, Cheap Beets, since 2010. She was furloughed from Smith for the summer and is using the time to work on her first cookbook. Send questions or comments to molly.parr@gmail.com.
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There is a season: Sweet salad built from beets - GazetteNET
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