What to do with cooked beets

Recently we got a Blue Hill Stone Barns grocery box for a foodie friend's birthday, and decided to get one for ourselves. Lots of fun stuff: duck potato chips 9not duckfat- duck potatoes are an aquatic tuber), sake lees vinaigreete, amakaze bread, salami, much more. The produce included mache (love it), baby carrots, cabbage, and beets. Everything is gone except the beets, which Betsy recently roasted. Beautiful chiogga beets (some redder, some more yellow)- fantastic on salads. But there were like 15-20, and we use one or two a day on salads tops. Before they go bad, any ideas on ways to use a lot? Beet/chevre salads are fine, or we could puree in broth to make a faux borscht (a slight shame as these are so coloful/beautiful). But wondering if anyone has any other ideas?

[Jenise]

Well, there's beet risotto. And beets as a warm side dish with horseradish in butter--the horseradish really pulls the earthy flavors, we love them this way. Especially good with pork, we think.

And pickled beets would be a perfect way to carry over those you can't get around to. I've done it so many times now I don't need a recipe: roast beets to about 60% cooked, peel under running water, cut into wide crescents, fill super clean quart jars with these, add a garlic clove or two and 1-2 whole star anise, then pour over a 50/50 blend of white vinegar and water seasoned with both salt and sugar. Let cool, refrigerate, they'll last a few months. Delightful.

Won't use a lot, but try Pennsylvania Dutch red beet pickled eggs. Tasty and I have a recipe.

[Jenise]

Haven't done it, but I really like the sound of this recipe for smashed/charred whole small beets.

https://www.bonappetit.com/recipe/hange ... rred-beets

Here you go:

https://www.hgtv.com/design/make-and-ce ... et-goes-on

PS - advise you to use the mordant - will last a lot longer.

Beet Hummus. Love this stuff, along with sweet potato hummus and spicy carrot hummus. They are my go to for take along to backyard gatherings. I also like to make a quick pickled beet as a side dish for fall dishes (Middle eastern flavors): about 2-3 medium roasted beets, cubed, orange zest, cinnamon, cumin, crushed garlic, juice from about half orange, a bit of honey, red wine vinegar (or pomegranate vinegar if on hand), drizzle of olive oil, salt, pepper and a few crushed red pepper flakes (optional). Let macerate for at least an hour before serving. Tastes even better the next day.

Lot of great ideas, was leaning toward beet risotto, then saw the hummus. Yum!

Glad you are inspired by the hummus recipe. It’s really delicious. A note: if you use the linked recipe, I felt the 1Tbsp of cumin was a typo. I used 1 tsp and thought it was perfect for the qty of beets and the other ingredients. But, for my palate, I find cumin very assertive and I find it off putting when I come across a dish when it’s the dominant season. Let me know what you think if you make it.

Thanks for these ideas, I have beets ready to pull up. Jo Ann that hummus is high on the list to try!

So somehow I missed that Jo Ann's hummus was a link, just added a few beets to my regular hummus recipe (which is actually close to linked recipe). Very good. Color different as these were Chiaggo's that range from pink to orange to gold.
Still had plenty left, so did Jenise's pickle recipe for a pint (thought about Jo Ann's, but used up all our oranges for Momofuko duck). Will see how those are after a couple days pickling. Funnily, I grew up hating beets because all we had were pickled, but my tastes have changed.

[Jenise]

Funnily, I grew up hating beets because all we had were pickled, but my tastes have changed.

DITTO. Canned beets, usually in strips on top of the lunch-meat ham and cheap cheese of the then-ubiquitous Chef Salad. Your own fresh pickled beets are so much better.

Not a fan of pickled beets, but I figure that any beet that makes it into borscht can die happy!