Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
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9 Comments
Stacy
December 15, 2014
Roasted beet hummus is a favorite in the household. Try out my recipe on my page! Plus you can't beat the vibrant color it makes! :) Also beet + strawberry smoothie, beet + berry, and/or beet, berry + acai smoothie bowls are also a great way to use some extras ;)
Jan P.
December 13, 2014
I frequently make Orange-Beet Brownies. They're delicious ad once cool, no one would ever guess they contain beets. http://beetsandbluecheese.com/2014/11/16/orange-beet-brownies/
Alexandra S.
December 13, 2014
Wos, so interesting! I mean, it sounds so odd at first, but after reading about the Genius chocolate-beet cake (https://food52.com/recipes/19271-nigel-slater-s-extremely-moist-chocolate-beet-cake) and knowing that I love orange and chocolate so much together, a chocolate-beet brownie starts to make sense :) I will definitely check out your recipe. Thanks!
cucina D.
December 12, 2014
I own all of his cookbooks, the combination of mediterranian ingredients, stunning spices and fresh ingredients speaks to my foodie soul! I adore beets and in italy my famiglia has been roasting and eating them sliced and dressed simply with olive oil, salt and red wine vinegar and tons of chopped parsley for a delicious balance of sweet & tart.
Alexandra S.
December 13, 2014
Oh yum, that sounds so light and fresh and delicious. And I couldn't agree more about the content of the Ottolenghi cookbooks. I don't know how he does it, but every recipe feels so unusual but inviting and bright at the same time.
Carly D.
December 12, 2014
I'm all about the beet greens! Quickly sauteed with garlic and a drizzle of balsamic.
Alexandra S.
December 13, 2014
Oh yes, me, too. Beet greens are one of my favorites greens. Given the quantity of beets I have on hand right now, I'm sort of relieved they didn't arrive with tops attached, but normally, I gobble them up.
AlohaHoya
December 12, 2014
I love Moroccan beets: cook, slice, drizzle with a good olive oil, lemon juice, pinch of salt and fresh cilantro over the top. Serve room temp.
Alexandra S.
December 13, 2014
Yum! Sounds so good. My favorite restaurant in the "city" closest is Moroccan, and I love all of those flavors, especially this time of year. Will try lemon (maybe preserved lemon?) and cilantro soon.
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