Yes, we know beets have a reputation of being somewhat polarizing, but we happen to love them for their sweet, ruby -- or sometimes golden -- flesh, not to mention their versatility. So we'd like to know your favorite way to make the most of these succulent root veggies; think roasted or boiled, in a salad or perhaps...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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Amanda scrubs a beet with her nifty hand-held scrubber.
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Beets waiting at the bus stop.
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Swiss chard taking a bath.
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Merrill gives it a good swish to release any grit clinging to the leaves.
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Merrill always cooks wearing this loving expression.
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Merrill chops leaves. Amanda slices beets. And a ghost minces the shallot.
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Shallot happily bubbling in butter.
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Now you stay on your side and we'll stay on ours!
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The yellow beets inevitably get stained pink from the red beets.
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When the beets are caramelized and cooked through, you start adding the greens. You may need to do this in batches if the greens are bountiful.
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You cook the greens for a few minutes, turning them often so they wilt evenly.
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Then you add a little white wine and cover the pan. And if you don't have a proper lid, a baking sheet does the trick!
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Oil and water may not mix, but they sure make a pretty pair! Juniper berries join the party.
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While we make borscht, Kristen's busy making 180 crostini for a party we're hosting that evening.
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Cool beet, huh?
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Cutting the beets in half or quarters means faster, more even cooking.
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Amanda lovingly lowers her perfectly cut carrot rounds into the pot.
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After 15 minutes, the soup looks like this!
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Checking for beet stains.
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The fun part! You remove the just-tender beets from the soup and grate them (after letting them cool a bit).
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Then, they go back into the soup.
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Amanda cuts impossibly thin slices of garlic to garnish the finished borscht.
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And in goes a full 1/4 bunch of dill, finely chopped.
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