Having Your Way with Beets

I can't believe how much I love beets. I make them often, but not too often, about twice a month (with leftovers, that amounts to 5 or 6 days a month we have beets). I want to wait until I am yearning for them. The nutritional value is very high, so it is worth perfecting one or two recipes and serving them often.

You can usually buy fresh beets (with green tops attached) but the ones without tops are just as good. I always grow a few rows in my garden just for the treat of eating the small new ones.

General rules for cooking beets are as follows:
- beets are messy and the juice stains, so wear an apron and develop a system for handling them with minimum potential for getting the juices on everything
- do not peel or trim tails and stems before boiling or roasting. If the stems and leaves are still attached, cut the stem down to 1 inch only. This prevents the juices and nutrients running out
- to cook, boil in water until done. It can take close to an hour for large ones. They are done when they can be easily shaken off a small sharp paring knife stabbed into them. Do not overcook as the flavour and sweetness will be greatly diminished
- roasted beets are far better and retain flavour and nutrients much better. To roast the beets, toss with extra virgin olive oil, and roast on a baking sheet in a preheated 400 degrees F. oven just until done
- cool the cooked beets before trimming the root and stem and peeling (if necessary) with a small paring knife. The peel can often be removed by just rubbing it off. If you want hot beets, put on rubber gloves and rub the peel off. You don't have to peel the small new beets, but the older ones may need it

I usually make Beet Salad with Oranges, because it can be served hot, warm or cold and makes great leftovers. If I have the oven on for other things, I roast the beets --- it is worth the trouble.

I am looking for a pickled beet recipe to round out the set of recipes below. Anyone?

1. Beets with Butter

Put unsalted butter, sea salt and freshly ground pepper into a large bowl.
Cut the cooked beets into quarters and slice with a small knife into the bowl.
Stir well and serve.

2. Beet Salad With Oranges

Cooked beets, peeled and trimmed, cut into 1/4's or 1/8's and then sliced
1 large juicy navel orange, peeled, cut into 1/8 wedges and then sliced
1/2 red onion, cut whole onion in half lengthwise, then finely slice
Extra virgin olive oil
Sea salt
Freshly ground pepper

Put the oil, salt and pepper into a large bowl.
Take about a third of the orange pieces and squeeze the juice out of them into the bowl.
Cut the beets and oranges into the bowl.
Toss everything together and serve hot, warm or cold.

3. Beet Salad with Arugula, Goat Cheese and Walnuts

Arugula
Cooked beets, peeled and trimmed, cut into 1/4's or 1/8's and then sliced
Crumbled goat cheese
Walnut pieces, toasted

Put dressing ingredients into a large bowl. Use either:
- maple syrup, Dijon mustard, lemon juice, olive oil, salt and pepper
- walnut oil, raspberry vinegar, salt and pepper
Add arugula and toss.
Put the argula on a platter.
Toss sliced beets in dressing a separate bowl and layer on to arugula.
Add crumbled goat cheese.
Add toasted walnuts.
To toast any nuts, heat an omelet pan to medium heat, add the nuts, and stir or shake until the nuts turn golden and release their nutty smell.