Weeknight Cooking

1 Bunch of Beets, 5 Dinners

October  7, 2013

Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. 

Today: Luise Vindahl and David Frenkiel from Green Kitchen Stories take beets from a side to the main event of your dinners this week.

Beetroots on Food52

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The long, dark, and cold winters in Scandinavia force vegetable lovers like us to dig deep down into the ground to find anything that actually manages to grow. One vegetable group that we have always been able to rely on? Root vegetables -- our favorite being oh-so-colorful beets. We roast them as chips, shred them in soups, cook them in stews, juice them in smoothies, and eat them raw in salads. Heck, we even use them in desserts! They're one of the most versatile vegetables that we know.

Beet Bourguignon on Food52

Beet Bourguignon 
Here is our very own twist on a classic recipe. Most Beef Bourguignon recipes call for beef and bacon, so it's not the most appropriate dish for vegetarians. But we reckoned that there must be a way to transform that rich, wine-oozing hot pot into something more to our taste. After a few experiments it turned out that we were only one letter away. We turned beef into beet! We also added large chunks of mushrooms to give the stew the right texture and flavor.

 More: Looking for another vegetarian take on Beef Bourguignon? Try Deb Perelman's Genius version.

Upside-Down Raw Beet Salad on Food52

Upside-Down Raw Beet Salad  
In this recipe you simply shred raw beets and mix them with lettuce, avocado, lime, herbs, and a few other vegetables. Then you stuff everything into a container, turn it upside down and top it with fresh goat cheese. The result is a gorgeous beet tower; make it a meal with great bread on the side.

Beetroot Soup on Food52Beet Soup 
This warming soup tastes wonderful during the cold months. It has nice hints of mustard seeds and cumin, and the beet shreds give it a great texture. It's darn good, especially with a fleck of horseradish yogurt on top.

Raw Beetrosh on Food52Raw Beetroosh 
We thought it would be a fun challenge to turn beets into a spread. And as it turns out, it works well. We used avocado and cashews to make it creamy, and mustard, capers, lemon, and thyme to give it some extra punch. You can use it on crackers, in a wrap, on bread, or as a side dish to any meal. We like to serve it with roasted sweet potatoes, sunchokes, and thinly sliced raw carrot, radish, and rucola.

Beetroot and Feta Burgers on Food52Beet and Feta Burgers  
We've tried our fair share of veggie burgers. There are a gazillion meat substitute products out there, but we prefer a straight-up delicious veggie burger. The flavor and texture of the beetroot is essential and affects everything in the burger. We have added feta cheese for extra flavor, but you could sub it for tofu as well. 

Beet and Feta Burger?s 

Serves 6 to 8, depending on the burger size

For the Burgers:

3 cups grated raw beets (about 4 to 5 beets)?
1 1/2 cups rolled oats 
1 small onion?
7 ounces sheep’s feta cheese or firm tofu?
2 cloves garlic?
2 tablespoons olive oil?
2 organic eggs ?
1 handful fresh basil?
Salt and pepper to taste

For the Toppings:?

Lettuce or cabbage?
Mango ?

See the full recipe (and save and print it) here.

Photos by Luise Vindahl

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  • Brenda Starr
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David & Luise are the couple behind the critically acclaimed and award winning food blog Green Kitchen Stories. Healthy, seasonal and delicious vegetarian recipes paired with colorful and beautiful photos have become a trademark of their style. They recently won the Saveur Food Blog of the Year Award and their app "Green Kitchen" was selected as App of the Year Runner-Up in App Store Best of 2012. David is Swedish and Luise is Danish, and they currently live in Stockholm with their 3-year old daughter Elsa.


Brenda S. October 9, 2013
Hubby has been making me beet smoothies for the last couple of weeks. Very interested to hear how those beet burgers turn out.
shellsten October 7, 2013
The Beet Bourguignon is a must try the coming month.

shellsten | http://piecefully.wordpress.com/
The D. October 7, 2013
Aw! I wanted to add your pics to pinterest but you havent added the pinterest hover pin plug in to your pictures. These look delish and I have a bunch of beets in my fridge needing to be used ASAP!
Judy October 8, 2013
You can add the "Pin It" button to your browser so you can pin any picture you find, even those without the hover pin plug in. Go to the Help Center on Pinterest. Look under Pinterest Basics. Scroll down to "Pins" and under that you will see "Add the Pin It Button"--click on the link and follow the directions from there. The Pin It button will appear on the top left side of your Browser in the toolbar. If you see a picture you want to pin, click on the button, and any pictures on that page will appear. You can hover scroll over them, and the Pin It logo will appear in their centers, Click it, and your picture is pinned.
Kenzi W. October 7, 2013
Trying those burgers this week. Thanks for the great ideas!