1. Katie

    I got a CSA a few years ago and the first few times beets showed up, they were left to rot in the back of the fridge. Eventually, I got tired of wasting food and forced myself to try them. I scrubbed and peeled them, chopped into large pieces, tossed with olive oil, s&p, and roasted for a half hour or so at 425F. Since you’re on the east coast, I realize you probably aren’t looking to turn on the oven, so I also recommend Harvard beets, one of the first dishes I tried after I was comfortable enough with the roasties to venture out. I got my recipe from Color Me Vegan, but there are probably a bunch of recipes online as well. It’s basically cooked beets (you can steam them to heat the kitchen as little as possible) tossed with an orange-flavored dressing.

  2. If you’re not a huge salad person; I’d just use the greens up in wraps and on sandwiches, or maybe give them away instead of letting them go bad. I”m not a huge beet fan either. I’ve had them one way that I like them, in a cooked but cold curried beet salad that involved soy yogurt.

    • cookingforaveganlover

      Yeah I usually find some way to use them or give them away- not wasting on purpose just a busy week and didn’t plan any meals around them or have anyone to give them to.

Leave a Reply