I hate beets but they are very healthy for me. How are some ways I can fix them that I might like?

I hope this helps.

Beet Cupcakes With Cream Cheese Frosting

For the Cake

5 ounces raw beet, peeled and shredded (wear gloves and apron while shredding)

1 cup vegetable oil

1 1/4 cup sugar

3 medium eggs, separated

3 tablespoons 1 percent milk

1 cup roasted hazelnuts, chopped

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

For the Frosting

2 teaspoon beets, shredded

3/4 cup unsalted butter, softened

1 1/3 cup powdered sugar, sifted

2 cups lowfat cream cheese

1 teaspoon vanilla extract

1 teaspoon ruby red grapefruit zest

Directions

1.Preheat the oven 350°F. Place the hazelnuts on a cookie sheet and bake for 8-10 minutes. Be sure to check the hazelnuts frequently to ensure they do not burn. Once roasted place nuts on a kitchen towel. Cover the nuts with half of the kitchen towel and gently roll back and forth to remove the skins. Line a muffin tin with cupcake liners

2.Beat oil and sugar in large bowl, then beat in egg yolks and milk.

3.Fold in beets and hazelnuts. Sift flour and baking powder together and stir into the batter. Add spices.

4.Using a clean bowl and beater beat the egg whites until they are stiff and fold them into the batter in three stages.

5.Fill cupcake liners and bake for 18-22 minutes or until an inserted knife or skewer comes out clean.

6.For the frosting, cream butter, and powdered sugar using a hand mixer. Blend in the cream cheese, vanilla, and grapefruit zest until smooth.

7.Place the 2 teaspoons of shredded beets in a cup with 2 teaspoons of boiling water. Let sit for a couple of minutes. The red liquid can be added to the frosting to make pink frosting without the aid of food coloring.

8.Frost the cupcakes once cooled completely and enjoy.

Makes 18 cupcakes.

In the future, buy fresh beets and cook them yourself. More work, but the taste is SO much better.

I'm a big fan of using beets to make a sauce for pasta. Put some of the plain beets into a blender with lots of fresh garlic. Puree. Add salt and pepper to taste. I think this is delicious over pasta.

I also think that pickled beets can also be tasty with plain yogurt.

beet bean and apple salad

* 1 (8.25 ounce) can sliced beets, drained and diced

* 1 (15 ounce) can cut green beans, drained

* 1 large Granny Smith apple - peeled, cored and diced

* 1 teaspoon olive oil

* 2 tablespoons apple cider vinegar

DIRECTIONS

1. Combine the beets, green beans and apple in a serving bowl. Stir in olive oil and vinegar. Chill for 1 hour before serving. Serve cold.

roasted beets'n sweets

GREDIENTS

* 6 medium beets, peeled and cut into chunks

* 2 1/2 tablespoons olive oil, divided

* 1 teaspoon garlic powder

* 1 teaspoon kosher salt

* 1 teaspoon ground black pepper

* 1 teaspoon sugar

* 3 medium sweet potatoes, cut into chunks

* 1 large sweet onion, chopped

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.

3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.

4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

you can make candied beets just like candied carrotts or cook them like sweet potatoes with brown sugar cinnamon bake with marshmallows on top. you can freeze them just make sure the container is full and now room for frost bite use the pickled beets for pickled beets and eggs just put beets boiled eggs half beet juice and half vinegar in a jar and put in fridge wait about a week to start eating.

You really should try Pixie's recipe for the pork chop casserole. If you don't like cream of mushroom soup then just mix up some gravy mix and pour it over. I have been cooking these for 35 years and I really think that's why my husband married me. He absolutely loves them. It's simple, add a green vegetable or salad and you have a great, no worry and little mess supper.

I love Harvard Beets, thicken the juice and add sugar and vinegar

i eat the normal (non pickled) beets in a sandwich with peanut butter. or in a sandwich with pepper cottage cheese and beets, slice them really thin.

Here are some great recipes:

Sautéed Beet Greens With Garlic and Olive Oil

Yields: 2 - 4 servings

This simple classic (which can be made with any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.

1 pound beet greens (2 large or 3 small bunches)

Salt

1 to 2 tablespoons extra virgin olive oil, to taste

2 garlic cloves, minced

1/4 teaspoon dried red pepper flakes (optional)

Freshly ground pepper

Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Note: Some people enjoy a few drops of lemon juice with their cooked greens, so you might want to pass a plate of lemon wedges.

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.

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Mediterranean Beet and Yogurt Salad

Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.

4 medium size beets, roasted

11/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar

1 teaspoon sugar

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

1 to 2 garlic cloves (to taste)

1/2 cup thick Greek style yogurt or drained yogurt

2 tablespoons minced dill

Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.

Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

Advance preparation:

The beets can be prepared and marinated 4 or 5 days ahead.

Variation: You may substitute chopped or slivered fresh mint for the dill.

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Beet and Endive Salad With Walnuts

This salad is a French classic, to which I add a small amount of goat cheese or feta. (In France, they might use blue cheese or go without any cheese), a tart contrast to the sweet beets.

To make the dressing:

1 tablespoon sherry vinegar

1 teaspoon balsamic vinegar

Sea salt, kosher salt, or fleur de sel

1/2 to 1 teaspoon Dijon mustard (to taste)

1 very small garlic clove, finely minced or put through a press

3 tablespoons extra virgin olive oil

1 tablespoon walnut oil

Freshly ground pepper

To make the salad:

4 small or medium beets, roasted, peeled, and cut in wedges or half-moons

4 Belgian endives, rinsed and sliced

2 tablespoons broken walnuts, preferably from fresh shelled walnuts

2 ounces fresh, mild goat cheese or feta, crumbled

2 teaspoons minced fresh tarragon

1 teaspoon minced chives

Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.

Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Advance preparation: The roasted beets will keep for five days in the refrigerator. You can make the dressing several hours ahead.

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Risotto With Beet Greens and Roasted Beets

This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky daughter to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.

3/4 pound beets (1 bunch small), roasted

1 bunch beet greens, stemmed and washed

6 to 7 cups chicken or vegetable stock, as needed

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

1 1/2 cups Arborio or Carnarolli rice

2 garlic cloves, minced or pressed

1/2 cup red, rose, or dry white wine

Salt

Freshly ground pepper

1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)

2 tablespoons finely chopped flat-le

I love them on Salad. I think that is the only way i've ever eaten them though :o)