We Got The Beets: two winter recipes for the reddest root

Photo by Heather Mull

Table Magazine’s veteran recipe writer Rhonda Schuldt is on the beat. And the beet. Try these simple and savory dishes just perfect for a winter meal.

Roasted Beets

Roasted beets are delicious on their own, but they really shine as the main ingredient for a wide variety of dishes. Cook up a bunch to have on hand for alternate uses such as in our Beet Hummus recipe.

To roast beets, preheat oven to 400 degrees. Remove leaves, leaving 1-2 inches of the stems and the taproot attached.  Scrub the beets and pat dry.   Place beets on a large sheet of aluminum foil; fold the sides and ends to enclose.  Bake for approximately 45 minutes (for medium-size beets), until they can be pierced with a paring knife.

Remove from oven and let cool until you can handle. Trim off the stalk and root ends. The peel will easily rub off under cool running water, or use a dry paper towel.

Roasted Beet Hummus

This gorgeous, unexpected dish for holiday (or any day) entertaining is courtesy of Martin Thomas, executive chef at Oxford Health Club. We admire Chef Martin’s commitment to local, fresh, seasonal ingredients and his ever-changing menu .  

24 ounces beetroot, roasted

6 tablespoons tahini*

4 tablespoons fresh lemon juice

2 ounces water

1 teaspoon kosher or sea salt

Fresh ground black pepper

Dice roasted beets and place in a food processor along with the remaining ingredients. Puree until smooth, thinning with additional water if needed. Adjust seasonings with additional salt, pepper, and lemon juice.  Refrigerate until needed.

Serve with thinly sliced baguette or pita chips.

*Tahini is ground sesame seed paste found in Greek or Middle Eastern  markets.

Makes: Approximately 3 cups.

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