Early Wonder Tall Top beets are versatile in the kitchen and can be enjoyed in several ways, both with the roots and the leaves, which are delicious to cook with. Here are some preparation ideas to get the most out of these delicious vegetables:
- Roasted beets (leaves or roots)
Ingredients :
Early Wonder Tall Top Beets, peeled and cubed
Olive oil
Salt and pepper
Fresh herbs (thyme, rosemary) for garnish (optional)
Instructions :
Preheat your oven to 200°C.
Place the beetroot cubes on a baking sheet and drizzle with olive oil.
Season with salt and pepper to taste.
Spread the beet cubes evenly and roast them in the oven for about 25-30 minutes, or until tender and lightly caramelized.
Remove from the oven and garnish with fresh herbs if desired before serving. - Beetroot Salad
Ingredients :
Early Wonder Tall Top Beets, cooked and diced
Crumbled goat cheese
Nuts (such as walnuts or hazelnuts), lightly roasted
Mixed lettuce or arugula
Balsamic vinaigrette
Instructions :
Cook the beets by boiling or roasting them as described above. Let them cool before dicing.
In a large bowl, mix the diced beets with the crumbled goat cheese and toasted walnuts.
Arrange the mixed lettuce or arugula on a serving plate.
Add the beetroot, cheese and walnut mixture over the lettuce.
Season with balsamic vinaigrette just before serving. - Beetroot chips
Ingredients :
Early Wonder Tall Top Beets, peeled and thinly sliced (using a mandolin if possible)
Olive oil
Salt and pepper
Instructions :
Preheat your oven to 150°C.
Place the beetroot slices on a baking sheet lined with parchment paper.
Drizzle lightly with olive oil and season with salt and pepper.
Bake for about 30-40 minutes, turning the slices halfway through, until crisp and golden.
Allow to cool slightly before serving as a healthy snack or as a topping for your dishes. - Beetroot soup
Ingredients :
Early Wonder Tall Top Beets, peeled and cubed
Chopped onion
Vegetable or chicken broth
Crème fraîche (optional)
Salt, pepper and herbs (such as dill) for seasoning
Instructions :
In a large saucepan, sauté the onion in a little olive oil until translucent.
Add the beetroot cubes and sauté for a few minutes.
Pour the vegetable or chicken broth into the pan, covering the beets.
Bring to a boil, reduce heat and simmer until beets are tender.
Use an immersion blender to puree the soup until smooth. Season with salt, pepper, and herbs to taste.
If desired, add crème fraîche for a creamier texture before serving.
Here's a delicious raw beet salad recipe that showcases the natural flavor and crunchy texture of Early Wonder Tall Top beets:
- Raw Beetroot Salad
Ingredients :
Early Wonder Tall Top Beets, peeled and grated or julienned
1 orange, peeled and cut into segments
Nuts (such as walnuts or almonds), lightly toasted and chopped
Crumbled feta (optional)
Chopped fresh parsley (or other fresh herbs like cilantro)
Vinaigrette (mix 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, salt and pepper)
Instructions :
Preparation of ingredients:
Peel and grate the beets or cut them into julienne strips using a mandolin.
Peel the orange and cut it into segments. Remove any white membrane for a more tender texture.
If using walnuts, lightly toast them in a dry pan until golden brown. Chop them coarsely.
Salad assembly:
In a large bowl, mix the grated beets with the orange segments.
Add the chopped toasted walnuts and chopped fresh parsley.
If using feta cheese, crumble it over the salad.
Preparation of the vinaigrette:
In a small bowl, mix the olive oil, balsamic vinegar, honey, salt, and pepper until the dressing is well emulsified.
Finishing :
Pour the dressing over the beet salad and toss gently to coat all the ingredients.
Adjust the seasoning to your taste.
- Serve raw beet salad immediately as a refreshing starter or as a side dish for a main meal.
This raw beet salad is not only delicious but also packed with essential nutrients. The grated beets provide a crisp texture and natural sweetness, complemented by the freshness of the orange segments and the richness of the toasted walnuts. The light dressing of olive oil and balsamic vinegar adds a touch of tangy flavor that pairs perfectly with the other ingredients. Enjoy!
