Originally Posted by
BamaVol
BTW, one of the most interesting beetroot dishes I have been served was at a small restaurant in north Devon. They shredded and sauteed them. There's enough sugar in the beetroot to caramelize. It was amazing. I can't remember if it was offered as a side or an appetizer. It wasn't on the menu, but my co-worker remembered it from last visit, asked and it was still available.
I'm quite partial to roasted beets--same deal with the caramelization. Slice thin, toss with olive oil, sea salt, and thyme; roast for about 25 min at 450 °F (be sure to use parchment paper, as they will leave quite a residue, even on 'nonstick' baking sheets). Also, I used to toss the greens, but got a Mario Batali cookbook for Xmas from the inlaws that has a recipe for a simple but tasty beet green soup, so now I use everything.