Thanksgiving is a time for family, gratitude, and of course, a feast! While turkey and stuffing often steal the spotlight, don’t overlook the potential of vibrant, earthy beets to add a touch of unexpected sophistication and delightful flavor to your holiday spread. Beets, with their jewel-toned hues and subtly sweet taste, can be transformed into a variety of dishes that will impress your guests and complement the traditional Thanksgiving fare. This article will guide you through several delectable beet recipes, providing detailed steps and instructions to ensure a successful and memorable culinary experience.
**Why Beets Belong on Your Thanksgiving Table**
Before diving into the recipes, let’s appreciate why beets deserve a place among the Thanksgiving classics. Beyond their stunning color, beets offer a wealth of nutritional benefits. They are packed with vitamins, minerals, and antioxidants, contributing to overall well-being. Furthermore, their earthy sweetness provides a delightful counterpoint to the richer, savory dishes typically served at Thanksgiving. Beets are also incredibly versatile, lending themselves to roasting, pickling, salads, and even desserts.
**Recipe 1: Roasted Beet and Goat Cheese Salad with Candied Walnuts and Balsamic Glaze**
This salad is a symphony of flavors and textures, combining the earthy sweetness of roasted beets with the tangy creaminess of goat cheese, the crunchy sweetness of candied walnuts, and the rich, complex flavor of balsamic glaze. It’s an elegant and visually appealing dish that will elevate your Thanksgiving table.
**Ingredients:**
* 1.5 pounds beets, various colors (red, golden, Chioggia), scrubbed and trimmed
* 2 tablespoons olive oil
* Salt and freshly ground black pepper to taste
* 5 ounces mixed greens or baby spinach
* 4 ounces goat cheese, crumbled
* 1/2 cup candied walnuts (store-bought or homemade – recipe follows)
* 1/4 cup balsamic glaze (store-bought or homemade – recipe follows)
**Candied Walnuts Ingredients:**
* 1 cup walnut halves
* 1/4 cup granulated sugar
* 1 tablespoon water
* 1/4 teaspoon ground cinnamon (optional)
**Balsamic Glaze Ingredients:**
* 1 cup balsamic vinegar
* 2 tablespoons brown sugar (optional)
**Instructions:**
**1. Roast the Beets:**
* Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil. This helps to steam them and prevents them from drying out.
* Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until a fork easily pierces through the center. Cooking time will vary depending on the size of the beets.
* Once cooked, remove the beets from the oven and let them cool slightly. Once cool enough to handle, unwrap them and rub off the skins with a paper towel or your hands. The skins should slip off easily. If they don’t, the beets may need a few more minutes in the oven.
* Cut the beets into wedges or slices.
**2. Prepare Candied Walnuts (if making homemade):**
* In a medium skillet, combine walnut halves, sugar, water, and cinnamon (if using). Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to bubble.
* Continue to cook, stirring frequently, until the walnuts are coated in a golden-brown caramel and the liquid has evaporated. This will take about 5-7 minutes. Be careful not to burn the sugar.
* Remove the walnuts from the skillet and spread them out on a sheet of parchment paper to cool completely. Once cool, break them apart if they have clumped together.
**3. Prepare Balsamic Glaze (if making homemade):**
* In a small saucepan, combine balsamic vinegar and brown sugar (if using). Bring to a simmer over medium heat.
* Reduce the heat to low and simmer for 20-30 minutes, or until the glaze has thickened and coats the back of a spoon. Be careful not to burn the glaze. It will thicken further as it cools.
* Remove from heat and let cool completely.
**4. Assemble the Salad:**
* In a large bowl, combine mixed greens or baby spinach with the roasted beets.
* Gently toss to combine.
* Divide the salad among individual plates or arrange on a platter.
* Sprinkle with crumbled goat cheese and candied walnuts.
* Drizzle with balsamic glaze.
* Serve immediately.
**Tips and Variations:**
* To save time, you can buy pre-cooked beets. Look for them in the refrigerated section of your grocery store.
* If you don’t like goat cheese, you can substitute feta cheese or ricotta salata.
* For a vegetarian option, omit the goat cheese or use a vegan cheese alternative.
* Add other vegetables to the salad, such as roasted butternut squash, apples, or pears.
* Use different types of nuts, such as pecans or almonds, for the candied nuts.
* Instead of balsamic glaze, you can use a vinaigrette dressing.
**Recipe 2: Beet and Apple Soup with Ginger and Coconut Milk**
This vibrant and flavorful soup is a comforting and healthy addition to your Thanksgiving menu. The combination of beets, apples, ginger, and coconut milk creates a warm and subtly sweet flavor that is both refreshing and satisfying.
**Ingredients:**
* 1.5 pounds beets, peeled and chopped
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, peeled and grated
* 2 medium apples, peeled, cored, and chopped
* 4 cups vegetable broth
* 1 (13.5 ounce) can full-fat coconut milk
* 1 tablespoon lemon juice
* Salt and freshly ground black pepper to taste
* Optional garnishes: fresh cilantro, toasted pumpkin seeds, a swirl of coconut milk
**Instructions:**
**1. Sauté the Aromatics:**
* In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5-7 minutes.
* Add garlic and ginger and cook for another minute, until fragrant.
**2. Add Beets and Apples:**
* Add chopped beets and apples to the pot. Cook for 5-7 minutes, stirring occasionally, until the beets start to soften slightly.
**3. Add Broth and Simmer:**
* Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the beets are tender.
**4. Blend the Soup:**
* Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids.
**5. Stir in Coconut Milk and Lemon Juice:**
* Return the soup to the pot. Stir in coconut milk and lemon juice. Heat through gently, but do not boil.
**6. Season and Serve:**
* Season with salt and freshly ground black pepper to taste.
* Serve hot, garnished with fresh cilantro, toasted pumpkin seeds, or a swirl of coconut milk (optional).
**Tips and Variations:**
* For a spicier soup, add a pinch of red pepper flakes or a small chili pepper to the pot while sautéing the aromatics.
* If you don’t have coconut milk, you can substitute heavy cream or half-and-half.
* Add other vegetables to the soup, such as carrots, celery, or parsnips.
* For a heartier soup, add cooked quinoa or lentils.
* Adjust the amount of lemon juice to taste, depending on the sweetness of the beets and apples.
**Recipe 3: Pickled Beets with Star Anise and Orange Zest**
Pickled beets are a classic side dish that adds a tangy and sweet element to any meal. This recipe elevates the traditional pickled beet with the addition of star anise and orange zest, creating a complex and aromatic flavor profile that is perfect for Thanksgiving.
**Ingredients:**
* 1.5 pounds beets, scrubbed and trimmed
* 1 cup apple cider vinegar
* 1 cup water
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 3-4 star anise pods
* Zest of 1 orange
* 1/2 teaspoon black peppercorns
**Instructions:**
**1. Cook the Beets:**
* Place the beets in a large pot and cover with water. Bring to a boil and cook until tender, about 30-45 minutes, depending on the size of the beets. You should be able to easily pierce them with a fork.
* Drain the beets and let them cool slightly. Once cool enough to handle, rub off the skins with a paper towel or your hands. The skins should slip off easily.
* Cut the beets into slices or wedges.
**2. Prepare the Pickling Brine:**
* In a saucepan, combine apple cider vinegar, water, sugar, salt, star anise, orange zest, and peppercorns. Bring to a boil, stirring until the sugar and salt dissolve.
* Reduce heat and simmer for 5 minutes to allow the flavors to infuse.
**3. Pack the Beets and Pour the Brine:**
* Pack the sliced or wedged beets into sterilized jars, leaving about 1/2 inch of headspace.
* Pour the hot pickling brine over the beets, making sure to cover them completely, leaving about 1/2 inch of headspace.
**4. Process the Jars (Optional but Recommended for Long-Term Storage):**
* If you plan to store the pickled beets for more than a few weeks, it’s recommended to process them in a boiling water bath. This will ensure that the jars are properly sealed and prevent spoilage. Consult a reliable canning resource for detailed instructions on how to process jars in a boiling water bath.
**5. Cool and Store:**
* Let the jars cool completely at room temperature. As they cool, you should hear a popping sound as the lids seal.
* Store the pickled beets in the refrigerator for at least 24 hours before serving to allow the flavors to develop. They will keep in the refrigerator for several weeks.
**Tips and Variations:**
* For a sweeter pickle, add more sugar to the brine.
* For a spicier pickle, add a pinch of red pepper flakes or a small chili pepper to the brine.
* Add other spices to the brine, such as cloves, cinnamon, or allspice.
* Use different types of vinegar, such as white vinegar or red wine vinegar.
* Add other vegetables to the pickle, such as onions, carrots, or cucumbers.
**Recipe 4: Beet and Chocolate Cake with Cream Cheese Frosting**
Yes, you read that right! Beets and chocolate are a surprisingly delicious combination. The beets add moisture and a subtle earthy sweetness to the cake, while the chocolate masks any potential beet-like flavor. This cake is a showstopper that will impress your Thanksgiving guests.
**Ingredients:**
* 1.5 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1 cup cooked and pureed beets (about 2 medium beets)
**Cream Cheese Frosting Ingredients:**
* 8 ounces cream cheese, softened
* 1/2 cup (1 stick) unsalted butter, softened
* 3 cups powdered sugar
* 1 teaspoon vanilla extract
**Instructions:**
**1. Prepare the Beets (if using fresh):**
* If using fresh beets, scrub and trim them. Wrap them in foil and roast at 400°F (200°C) for 45-60 minutes, or until tender. Let cool, peel, and puree in a food processor or blender until smooth.
**2. Preheat and Prepare Pan:**
* Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
**3. Combine Dry Ingredients:**
* In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
**4. Combine Wet Ingredients:**
* In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract.
**5. Alternate Wet and Dry Ingredients:**
* Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix.
**6. Stir in Beet Puree:**
* Stir in the beet puree until evenly distributed.
**7. Bake the Cake:**
* Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
**8. Cool the Cake:**
* Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
**9. Prepare the Cream Cheese Frosting:**
* In a large bowl, beat cream cheese and butter until smooth and creamy.
* Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.
**10. Frost the Cake:**
* Once the cake is completely cool, frost it with the cream cheese frosting.
**Tips and Variations:**
* Use beet juice concentrate to intensify the beet flavor and color.
* Add chocolate chips or nuts to the batter.
* Use a chocolate ganache instead of cream cheese frosting.
* Garnish with beet greens or candied beets.
**Recipe 5: Beet Greens Sautéed with Garlic and Lemon**
Don’t throw away the beet greens! They are nutritious and delicious and can be used in a variety of dishes. This simple sautéed beet greens recipe is a quick and easy way to add a healthy and flavorful side dish to your Thanksgiving meal.
**Ingredients:**
* Beet greens from 1 bunch of beets, washed and chopped
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/4 teaspoon red pepper flakes (optional)
* Juice of 1/2 lemon
* Salt and freshly ground black pepper to taste
**Instructions:**
**1. Sauté the Garlic:**
* In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant.
**2. Add the Beet Greens:**
* Add the chopped beet greens to the skillet. Stir and cook until the greens are wilted and tender, about 5-7 minutes.
**3. Season and Serve:**
* Stir in lemon juice and season with salt and freshly ground black pepper to taste.
* Serve immediately.
**Tips and Variations:**
* Add other vegetables to the sauté, such as onions, mushrooms, or spinach.
* Use different types of greens, such as kale or Swiss chard.
* Add a sprinkle of Parmesan cheese or toasted pine nuts.
* Drizzle with balsamic vinegar or a vinaigrette dressing.
**Conclusion: Embrace the Beet!**
This Thanksgiving, dare to be different and incorporate the humble beet into your culinary creations. These recipes offer a range of options, from elegant salads to comforting soups and even decadent desserts. With their vibrant color, earthy sweetness, and impressive nutritional profile, beets are sure to become a new favorite on your Thanksgiving table. So, embrace the beet and elevate your holiday feast to a new level of deliciousness!