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Beetroot Brilliance
Creative Ways to Transform Leftover Beets
Beets, vibrant and earthy, are a powerhouse of nutrients available in various forms. These root veggies have a humble appearance. They have versatile uses. They add a burst of color and flavor to many culinary creations. I cook beets in bulk amounts, and then I can use the roasted beets in a multitude of ways. Below you’ll find a variety of ideas of what to do with cooked beetroot/beets.
Seasonality, Cooking, and Storage of Beets
Beetroot shines in cooler months, typically harvested in late summer through winter. When selecting them, seek firm bulbs with fresh, leafy greens. Store unwashed, removing the greens to retain freshness, in the refrigerator for up to two weeks.
My main go-to when thinking about what to do with beets is to roast them first. And then use the roasted beets in various ways throughout the week.
Cooked beets, when stored in an airtight container, last around 3-5 days.
Exploring Leftover Roasted/Cooked Beets
Leftover cooked beets are a culinary gem, offering endless possibilities. For a luxurious meal with beets, consider homemade beet and goat cheese ravioli. Our recipe below is adaptable and features roasted beet and creamy sheep’s milk feta filling, offering an earthy-tangy combination. It is paired with a brown butter sauce with poppy seeds or nuts. You can use homemade or store-bought pasta, ensuring convenience without compromising taste.
I make a bulk batch of this beet ravioli and freeze part of it. Frozen beet ravioli is a quick way to make an elegant, comforting meal at a later date.
Pairing Suggestions for Cooked Beetroot
Beets pair well with creamy goat cheese, tangy citrus fruits, and hearty grains like farro, barley.
They also go well with buckwheat and nuts for added crunch and texture. Walnut or pistachio oil is a splendid way to upgrade beets in salads.
Beets also pair well with a variety of herbs and spices like dill, fennel, chervil, cloves, and cinnamon.
What to Do with Cooked Beetroot/Roasted Beets
The lists below are healthy beet recipes and ideas for using your beets throughout the cooler seasons.
Beet Recipes: Salad Ideas
Beet Recipes: Appetizer Ideas
Wave’s in the Kitchen has a beautiful beet hummus recipe that looks worth trying.
Beet Recipes: Meal Ideas
The Natural Nurturer makes her beet pancakes recipe for a fun Valentine’s treat.
Health Benefits of Beets
Packed with essential nutrients, beets offer fiber, vitamins, and minerals. Their rich color comes from betalains, potent antioxidants known for their potential anti-inflammatory and detoxifying properties. Additionally, they contain (good) nitrates, which may support heart health and exercise performance.
Roasted beets are a vibrant complement to salads. They are likewise a colorful addition to hearty grain bowls or pasta. This versatile ingredient can inspire countless future dishes.
I hope you enjoyed my ideas involving what to do with cooked beetroot/beets.
If you are looking for other ways to use vegetables, browse some of our other vegetable recipes and ideas.
For your first escapade in what to do with cooked beets, I think you should try my recipe below. This beet ravioli recipe is a beautiful and delicious pasta dish that wows both in taste and in appearance.
Ingredients
Beet and Goat Cheese Ravioli Filling
- 3-4 roasted beets peeled and roughly chopped
- pinch fine sea salt
- 2/3 cup sheep's milk feta (can use cow's milk feta or ricotta) approximately 4-5 ounces
- fresh egg pasta sheets you can use store bought or wonton wrappers
Brown Butter Sauce
- 4 tablespoons unsalted butter
- 1/2 tablespoon poppy seeds
- 1/2 cup pistachios or hazelnuts 70 grams (optional)
- grated parmesan or pecorino cheese optional
- chervil or thyme for garnish optional
Instructions
Beet and Goat Cheese Filling
- In a food processor, combine roasted beets and a pinch of salt. Pulse until finely chopped.
- Add sheep's milk feta (or desired alternative feta) to the beets. Process until a paste forms.
Ravioli Assembly
- Lay out the fresh egg pasta or use store-bought pasta sheets/wonton wrappers.
- Place 1 pasta sheet on your work surface. Using a 2-3-inch round cutter, cut sheet into 6 rounds. Transfer the cut pasta to a lightly floured baking sheet and cover it with a towel or plastic wrap. Repeat with remaining dough until you have about 48 rounds.
- Lay 6 pasta rounds out at a time. Place 1-2 teaspoons of the beet and goat cheese paste onto each round. Use another 6 pasta rounds to cover each topped pasta.
- Seal the ravioli by wetting your finger with water and gently pressing around the filling, removing excess air, and ensuring a tight seal between each one.
Brown Butter Sauce
- In a pan over medium heat, melt the unsalted butter. Cook, stirring occasionally, until the butter turns golden brown and develops a nutty aroma.
- Either add poppy seeds, or nuts (or both) to the brown butter for added flavor and texture.
Ravioli Cooking
- Bring a pot of salted water to a simmer.
- Cook the ravioli in batches for 2-3 minutes or until they float to the surface.
- Remove the cooked ravioli with a slotted spoon and transfer to either the saucepan with the sauce or serving plates.
Serving
- Either toss the ravioli in the saucepan with the sauce or spoon the brown butter sauce over the cooked ravioli.
- Optionally, top with grated cheese or garnish with chervil or thyme.
Notes
- Make ahead: The ravioli filling or ravioli can be made a few days ahead.
- Feta: We like this with sheep or goat feta, but feel free to use whatever feta you like. The sheep and goat feta’s will be creamier however.
- Customize sauce: The brown butter sauce can be customized with the addition of poppy seeds, pistachios, or hazelnuts for varied flavors.
- Extra sauce: if you plan to not freeze any extra ravioli, you may wish to double the sauce recipe.
- Freeze: This recipe yields approximately 2 dozen 2-inch ravioli. Any extra ravioli not used can be individually laid flat and frozen for future use. Transfer frozen ravioli to resealable plastic bags.
