Best Creamy Beets Recipes

BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT

Steps:

• Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
• Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
• Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.

GRILLED FLANK STEAK WITH SAUTEED BEET GREENS AND CREAMY HORSERADISH BEETS

Steps:

• For beets:
• Preheat oven to 375°F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes.
• Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• For flank steak:
• Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; sauté until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes.
• Thinly slice steak crosswise. Divide steak among 6 plates; surround with sautéed beet greens. Mound horseradish beets alongside.

RAW BEETS WITH CREAMY DILL

Steps:

• Peel and grate 1 pound beets.
• Make a dressing with 1 minced shallot, 2 teaspoons Dijon mustard, 1/4 cup sour cream, lemon juice to taste and chopped dill.
• Garnish: Dill.

WARM SPINACH SALAD WITH OVEN ROASTED BEETS AND CREAMY BLUE CHEESE DRESSING

Steps:

• To prepare the dressing, place the vinegar, garlic, shallot, mustard, and blue cheese in the bowl of a food processor and process until smooth. With the motor running slowly add the olive oil and run until creamy and smooth. Season with salt and black pepper. Set aside until ready to use. To prepare the salad, place the spinach in a large bowl. Place the beets in with the spinach. Place the dressing in a saute pan and quickly bring to a boil. Toss with the dressing and garnish with tasted pecans and blue cheese. Serve

BEETS AND KALE WITH CREAMY TOFU DRESSING

Steps:

• Heat oven to 400 degrees. Wrap beets tightly in parchment-lined foil and roast until tender, about 1 hour. Let cool, then remove skins and slice into rounds. Set aside.
• In a food processor, puree tofu, lemon juice, anchovies, and garlic until smooth. With motor running, slowly add oil until combined. Season with salt.
• Arrange beets on a platter and top with kale. Season with salt and pepper. Drizzle with 2 tablspoons dressing and top with Parmesan.

CREAMY BEETS

Steps:

• 1. Peel beets. Shred using the coarse side of a box grater, or the shredding disk of a food processor.
• 2. Put beets in a sauce pan. Add water to just reach the top of the beets. Simmer until beets are tender and liquid is almost all gone (should take 20 - 25 minutes). Add salt, pepper, vinegar and sugar. Cook 2-3 minutes to dissolve sugar. Add sour cream. Allow mixture to warm-up, but do not boil as sour cream will break.
• 3. Taste and adjust seasonings. May serve hot, at room temperature, or slightly chilled. Keeps for 2-3 days in the refrigerator