We've been thinking of all things beet lately, and I don't see any sign of us stopping. I don't think a vegetable could be any more gorgeous.
On Saturday we fried up latkes to use as a base for eggs benedict.
We topped each with smoked salmon:
Then a soft-poached egg, and beet hollandaise:
Finally fresh dill:
To make the beet hollandaise, we juiced a raw beet, and used the juice in place of the lemon juice that would typically be in hollandaise.
It was incredible.
This weekend we also made bagels.
And a beautifully whipped, beet-horseradish cream cheese:
To make the beet cream cheese, we blended puréed, cooked beet, with a block of cream cheese, and horseradish to taste.
We topped the bagels with smoked salmon and dill (we clearly can't get enough smoked salmon either).
Today we made beet hummus, subbing in puréed beets for chickpeas in a basic hummus recipe.
The wheels are already turning with other ways we can make beets stand out front and center.
Do you like beets?
Have you ever used them in a dish in an unexpected way?
