Do Not Fear a Beet Without Goat Cheese

Screen Shot 2013-10-23 at 9.31.46 AMGive a cook a beet, and he’ll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. Ever since its ascendance, the beet-and-goat-cheese salad has been as ubiquitous a combination as tomato and mozzarella. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer.

There are some roasted-beet recipes here — sans goat cheese — but the rest treat the root in less familiar ways. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else.

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Posted in Recipes


  1. Robert Eastman said...

    I love beets and appreciate the recipes. I do have one for you that is excellent: Beet Carpacio. Slice beets with a mandolin or a very sharp knife. A selection of differnt type of beets such as golden, Chioggia (candy cane) and regular red beetsmakes a beautiful presentation.

    Spread the cut beets out on a sheet pan lined with wax paper, and sprinkle liberally with salt and pepper. Allow the beets to “marinate” for an hour or two. Arrange the beets on a plate and drizzle with your best Olive Oil and a squeeze of lemon juice or sherry vinegar. Sprinkle with some chives or finely chopped onion or shallot.

  2. Sandy said...

    I got turned on to beets after a visit to the North Hollywood Farmers market last year. One of the vendors was showing off his beets by thinly slicing them and then dressing the plate with salt, lots of fresh lemon juice and paprika. Blew our minds. So simple and absolutely delicious.

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