Well, in honor of Waste Not Wednesday I gotta share some some tasty ways to use up the rest of the beet plant. Here are a few of mine, some links to others and I hope you'll share yours too.
The beets: roast them and eat them on a salad, sandwich, make beet soup even beet pesto.
The greens: sauté them up like any other green; blanch them and add them to sandwiches; chopped them up and add them to soups, stir fries, risottos, and pasta dishes; stem them and set roasted meats or fish on top of them.
The stems: see the uses above for the greens and do the same with the stems; chop 'em and use them like celery in tuna or egg salad (pink egg salad!); and my latest yumminess is as follows:
Roasted Beet Stems
- wash dry the stems of 2 bunches of beets ( you can do more or less if you like)
- cut to about 3 inch lengths
- place stems in a bag or bowl
- add about 1 tablespoon oil, salt to taste (I used kosher), plus about a table spoon of nutritional yeast
- toss to coat
- spread out on a cookie sheet
- roast on 375 for about 30 minutes (the longer you cook them the crispier they get, so go with your instincts or preferences.)
The skins: Ok, I draw the line at eating the skins, but my dog Ellie love them! She happily eats broccoli, carrots, sweet potatoes, just about anything we do, with gusto.
Here are a few other tasty things I found around the inner tubes. There are tons of beet salad recipes out there, but these two recipes for beet crostini and bruschetta look yummy! And here's a swank way to impress your friends: Roasted beet Napoleon with cotija cheese and greens.
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| Look at how pretty this is! Found this image over at Ceja Vineyards |
Do you have any thing to share regarding beets? Do tell!
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