How to make beets actually taste good
Recipes in this Video
Originating from the Mediterranean region, beet salad is a vibrant dish that showcases the earthy sweetness of beets, often paired with creamy cheese and crunchy nuts. In Mauritius, fresh salads are a staple, reflecting the island's diverse culinary influences. Today, beet salad is enjoyed worldwide, with variations that include different greens and dressings.
Ingredients
- ●beets
- ●arugula
- ●goat cheese
- ●walnuts
- ●olive oil
- ●balsamic vinegar
- ●honey
- ●salt
- ●black pepper
- ●fresh herbs
Instructions
- 1Preheat the oven to 400°F.
- 2Wrap beets in aluminum foil and roast until tender, about 45-60 minutes.
- 3Remove beets from the oven and let cool before peeling.
- 4Slice the peeled beets into wedges.
- 5In a large bowl, combine arugula and sliced beets.
- 6Crumble goat cheese over the salad.
- 7Toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes.
- 8Sprinkle toasted walnuts on top of the salad.
- 9In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.
- 10Drizzle the dressing over the salad and toss gently.
- 11Garnish with fresh herbs before serving.
Beet juice has roots in various cultures, often celebrated for its vibrant color and health benefits. Traditionally, it has been used in Eastern European cuisines, particularly in borscht. Today, beet juice is popular in health circles for its detoxifying properties and is often included in smoothies and wellness drinks, showcasing its versatility in modern diets.
Ingredients
- ●beets
- ●water
- ●lemon juice
- ●ginger
- ●apple
- ●carrot
- ●cucumber
- ●mint leaves
Instructions
- 1Wash and peel the beets.
- 2Cut the beets into small pieces for easier juicing.
- 3Juice the beets using a juicer or blender.
- 4Add water to the beet juice to dilute as desired.
- 5Juice the lemon and add it to the beet juice.
- 6Peel and chop the ginger, then add it to the mix.
- 7Juice the apple and add it to the beet mixture.
- 8Peel and chop the carrot, then juice it and combine.
- 9Juice the cucumber and mix it in for added freshness.
- 10Stir the mixture well to combine all flavors.
- 11Taste and adjust sweetness with more apple or lemon juice if needed.
- 12Serve chilled over ice with mint leaves for garnish.
Ingredient Alternatives
beets
Healthier: carrots
Cheaper: red cabbage
Carrots provide sweetness and color similar to beets.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice offers a similar acidity and flavor profile.
ginger
Healthier: turmeric
Cheaper: ground ginger
Ground ginger can provide a similar flavor.
apple
Healthier: pear
Cheaper: banana
Pears add sweetness while being more affordable.
Techniques
Equipment
Also Known As
Beet lasagna is a creative twist on traditional lasagna, incorporating beets for added flavor and nutrition, often enjoyed in vegetarian cuisine.
Ingredients
- ●3 large beets, peeled and thinly sliced
- ●9 lasagna noodles
- ●2 cups ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1 cup grated Parmesan cheese
- ●2 cups marinara sauce
- ●1/2 cup fresh basil, chopped
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large pot, bring water to a boil and cook the lasagna noodles according to package instructions. Drain and set aside.
- 3In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, basil, salt, pepper, garlic powder, and onion powder. Mix well.
- 4Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- 5Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sliced beets, and a third of the remaining marinara sauce.
- 6Repeat the layers: 3 noodles, remaining ricotta mixture, remaining beets, and another third of the marinara sauce.
- 7Top with the final 3 noodles, the remaining marinara sauce, and the remaining mozzarella and Parmesan cheese.
- 8Cover the dish with aluminum foil and bake for 30 minutes.
- 9Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 10Let the lasagna cool for 10 minutes before slicing and serving.
Equipment
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