The Best of Beet Season by Maria Russo in Recipes, September 16th, 2011
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Though you may have only had them sprinkled atop Greek salads, beets — both golden and purple — are best featured as a dish’s main ingredient, allowing their natural sweetness, unique firm-yet-flexible texture and vibrant color to shine through. As the weather dips toward lower temperatures, beet season moves into high gear. Check out our simple recipes below for classic and creative takes on this underappreciated yet fruitful vegetable.
For a healthful salad that is quick and easy to prepare, try Food Network Magazine’s Roasted Beet Salad (pictured above). Simply roasted, dotted with savory capers and drizzled with Worcestershire and hot sauces, these fiber-rich veggies are ideal as a light lunch or simple side.
Food 2’s recipe for mashed beets using Golden Sugar Beets is a low-carb alternative to classic starchy spuds. Boil, rinse and smash with a tad of butter, cinnamon and cayenne for a feel-good dish that even the kids will enjoy.
Put a sweet spin on these traditionally savory veggies by making Food.com’s Beet Carrot Cake. Baked with crunchy walnuts, crushed pineapple and, of course, shredded beets and carrots, this light but sweet-tooth-satisfying cake is best served alongside Michael Symon’s Spicy Beet Ice Cream from Cooking Channel. Chef Symon adds pureed beets and a dash of cayenne to give this vanilla-based ice cream a subtle spiced kick.