Chioggia Beets are beautiful and whimsical; they look like peppermint lollipops once they are sliced open

As promised in today’s Seasonal Pantry, here are links to beet recipes from the archives, along with a favorite recipe that appeared in the column before it was available on line (i.e., pre-2004). If you have a favorite way to enjoy beets, please share it here in the comments section.

Beet Caviar

Minced Beets with Cheese & Croutons • Serves 6 to 8

  • 3 large (about 1  3/4 pounds total weight) red beets
  • 1 small red onion
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons light-bodied red wine, preferably pinot noir
  • 1 tablespoon best-quality red wine vinegar, such as B. R. Cohn or DaVero
  • Kosher salt
  • Black pepper in a mill
  • 2 tablespoons extra virgin olive oil
  • 2 hard-cooked eggs
  • 8 ounces taleggio or teleme, at room temperature
  • 1 baguette, sliced diagonally and toasted
  1. Steam the beets over boiling water until they are tender when pierced with a bamboo skewer; there should be just a bit of resistance so that the beets are not mushy. Begin testing after the beets have been steaming for 25 minutes, and push the bamboo skewer into the beet through its cut stem end.
  2. Meanwhile, peel the onion and cut it into very small (about 1/8-inch cubes) dice and put it into a medium bowl.  Add the parsley, wine and vinegar, season generously with salt and pepper, and set aside.
  3. When the beets are tender, remove them from the strainer and let cool until easy to handle.  Use your fingers to peel the beets. Use a very sharp knife to cut the beets into 1/8-inch dice; toss the diced beets with the onion mixture.   Stir in the olive oil, taste, and correct the seasoning.
  4. Using and egg slicer, cut the eggs into small dice by putting through the slicer three times, turning each time.  Put the diced egg into a small bowl, season with salt and pepper, and toss gently with a fork.
  5. To serve, put the beets into medium-sized shallow serving bowl and spoon the eggs on top of the beets. Spread a little cheese over each crouton, arrange the croutons on a platter and serve alongside the beets. Guests spoon a bit of the beet mixture on top of the cheese.

 

Chioggia Beet Risotto with Sauteed Beet Greens

Golden Beet Soup with Burrata

Not all beets are round: Although at first glance, this may look like a fat carrot it is a cylindrical golden beet.

 

Beet Soup with Chickpeas & Farro

Roasted Beet Salad with Roasted Shallot & Blue Cheese Souffle

Winter Sunset Soup with Beets, Carrots, Potatoes, Ham Hocks & Burrata

Roasted Beets with Grilled Radicchio, Walnuts, Tapenade & Teleme Toasts