September 12, 2017

Perfect Pairings—Fall Favorites with Beets

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


Cooking Directions


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


Cooking Directions


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.


Berkeley Life Beetroot Powder