~more recently updated recipes~
2005 Original: With cooked beets in the fridge, a great vegetable dish is only a few minutes away. I cooked a big pot of beets yesterday: just 5 minutes of attention, an hour on the stove, a half hour to cool in a colander, a transfer to a ziplock bag. Peesa-cake. Then today, I made this salad. Quick 'n' easy, for sure.
2008 Update: I simplified this recipe so that it could be served immediately, rather than waiting 3 hours. And it was earthy-rich, just delicious, especially topped with a little sour cream sauce.
2012 Update: Once you have cooked beets, it's so easy to make a quick salad. And that's what I did. And then I gobbled them up with some Massaged Kale Salad. And then a few days later, when there was a small cupful left in the fridge, I learned that after this slow soak in a little bit of balsamic vinegar, the beets deepen and darken and turn to something akin to pickled beets, all without any of the fuss and muss of canning.
RECIPE for HONEY-PEPPER BEETS
Time to table: 10 minutes
1 tablespoon honey, warmed in the microwave for a few seconds to pour more easily if needed
1 tablespoon good vinegar
Sprinkle red pepper flakes
1 - 2 tablespoons finely chopped onion
1 pound cooked beets, peeled and diced or cut into batons
Mix all the ingredients. That's it!
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MORE FAVORITE BEET RECIPES
~ My Favorite Way to Roast Beets ~
(photo tutorial with tips & tricks)
~ How to Make a Roasted Beet Salad ~
~ Beet Pesto ~
~ Swedish Beets ~
~ more beet recipes~
from A Veggie Venture
~ Borscht Beets with Sour Cream ~
~ Those Pink Potatoes ~
~ Karelian Borscht (Russian Beet Borscht Soup) ~
~ more beet recipes ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005