Fall and beets go together like backyard bonfires and falling leaves. Beets pair well with fall favorites, like pears and pomegranates, among many others. For more fall/beet pairings, read on.
Beets and Apples
Nothing says fall harvest time like freshly picked, crisp tart apples. Pair them with earthy beets and you have a seasonal match made in heaven. Serve this semi-savory/semi-sweet relish with roasted meat (it’s especially good with pork tenderloin), or as a side for vegetarian feasts.
3-4 medium beets (about 1 lb.)
1/3 C. cider vinegar
2 Tbsp. sugar
1/2 tsp. kosher salt
freshly ground black pepper
2 Granny Smith, Sweet Tango, or Winesap apples, or a combination (about 1 lb.)
2 Tbsp. bottled horseradish
pinch freshly grated nutmeg
1 tsp. fresh rosemary, finely chopped
Preheat oven to 425° F. Wrap rinsed beets in foil, close tightly, and place on baking sheet in oven. Roast for 75-90 minutes until soft. Cool in foil, then remove skins.
As beets are roasting, in a large bowl combine vinegar, sugar, salt and pepper, and stir to dissolve crystals. Chop apples, skins intact, into 1/3-inch dice. Add to vinegar mixture. Toss with horseradish, and add a pinch of nutmeg and the rosemary.
Dice cooled beets into 1/4-inch cubes. Add to apple mixture. Mix thoroughly and refrigerate several hours before serving cold. Serves up to 8 (makes about 4 C.)
Roasted Beets with Savory Walnut Sauce
6-8 medium beets, rinsed
1 large russet potato, peeled and cut into 1-inch dice
1/2 C. walnuts, toasted
1/2 C. toasted bread crumbs
3 Tbsp. water
3 Tbsp. lime juice
6 garlic cloves, peeled
1/3 C. extra virgin olive oil
1 Tbsp. balsamic vinegar
Boil beets in a large pot for 30-40 minutes, until a thin knife pierces the largest beet easily. Drain and cool. Slip off skins and trim ends, if needed. Cut beets into 1/4-inch slices.
In a small pot, boil water and cook potato until soft, about 10-15 minutes. Drain, return to pan, and mash with hand masher. Sprinkle with salt and pepper, to taste.
Toast walnuts in a small skillet over medium heat, shaking often. Do not scorch nuts. Remove from heat and add to blender or food processor. Add 2 Tbsp. lime juice, garlic cloves, 2 Tbsp. water, and breadcrumbs. Process until creamy. Transfer mixture to serving bowl, and add in mashed potatoes, 1 Tbsp. lime juice, and 1/3 C. olive oil. Blend well. Thin with additional water if desired.
Drizzle balsamic vinegar over beets before serving. Serve beets with walnut dressing on the side. Serves 4.