Yes, i think beets are appropriate, since it's a good time of year for root veggies, and since the color is right.

I would assemble on site other wise whatever you do will probably be one big pile of pink.

One of my favorites is crostini with goat cheese, arugula and beet puree.

I have actually made it for Thanksgiving. I make the marinated beets ahead of time and then assemble just before serving, in a huge bowl. I usually top with goat feta and sunflower seeds, or chopped walnuts. Plus I add celery to the salad for extra crunch. But anyhoo, if you assemble it in a big bowl just before serving, salad--DRESSED, beets, cheese, topping (good too with croutons) and then serve up CAREFULLY, it shouldn't be too pink. I got a huge glass bowl with a plastic top that is a godsend, if you don't have one, I strongly suggest investing in one now, you will not regret it. I'd put all the independent parts in a big tote and assemble at the dinner location. You could even do it out in the garage, lol, if the space was limited. Just don't trip on your way to the table!! :)

To make it more interesting; red beets and golden beets.

dcarch

Oh, I forgot to say what kind of lettuce. I usually spring for a gourmet mix for the holidays, including arugula, radicchio, and frisee, and even little beet greens, spinach, boston bibb, whatever you like. I have even done it on plain romaine hearts. That salad is a favorite of mine! I'm having it for dinner tonight, in fact!

LPink said what I was going to say. Finding an out of the way space to assemble and all on site is hard. Thanksgiving is about harvest, so why wouldn't beets be appropriate? The only thing I can think of is potential for stains. If there will be a formal tablecloth, and fancy chairs on a lovely carpet, especially with little kids and old folks... Maybe you'd be better off saving the beets for Christmas at your house. It sounds like a nice thing to eat, but perhaps too much of a risk to impose on your hostess.

How about a Brussels sprout and cannellini bean salad? Or a chopped salad with nuts and seeds to give protein sources to the veg people. For that matter, why not a grilled tempeh salad with all kinds of Fall vegetables? Something that would make a nice side for the group but also a nice main for the turkey-free kids.

I'm an omnivore but have strong feelings that vegans should be given something besides rabbit food and sugar/starch at parties.

Edit: I forgot the beans.

This post was edited by plllog on Fri, Nov 14, 14 at 20:24

Well, Pllog does have a point, my holidays are all grown ups these days. Amazing what kids can do. I remember one year my friend's kid almost set the roll basket lined with a paper napkin on fire passing it too close to the table candlesticks. Everyone there was pretty patient, it was a crazy, rollicking good time, but her husband was heard to say at one point, "Remind me again why we thought this was a good idea?" I would be the one dropping the beets in my lap though!

I haven't made it in awhile, but I love this version of beet salad.

Here is a link that might be useful: Red cabbage and beet

While we're talking about beet salad, very simple and good are raw carrots and beets, separately grated and dressed with olive oil, lemon juice and salt (go easy on the salt). Diners can help themselves from each salad to their own taste. The original recipe is for the carrots and is from Marcella Hazan's 'Classic Italian Cooking'; someone else suggested to me preparing the beets in the same way.

Catherinet, would you, (or someone else here)
please be so kind as to post your Beet Salad recipe?

Reading these posts, I was thinking shredded raw beets.
But I see the recipe AnnieD linked to uses canned beets.
And Lpink uses marinated beets,
so obviously they are cooked.

Has anyone ever used raw beets in a salad?

Thanks,
Rusty

My salad uses boiled beets, but I don't cook them that much, at least not as much as the canned ones are cooked. But I have used canned beets for a marinated salad if I really needed one, and also either store bought or home canned beet pickles. I LOVE beets! I have always wanted to try a raw beet salad but raw beets have a bit of a too "earthy" taste for me, but maybe they would be good marinated. Beets are kind of expensive so whenever I get some I tend to eat them my favorite ways I know I like them. If someone made me raw marinated beet salad I might be very happy!

This recipe comes from the "Moosewood Restaurant Daily Special" cookbook, which is a soup and salad and sandwich collection.

Syrian Beet Salad

Serves 4
a medium sized saucepan filled with 2 quarts of water
3 large beets, peeled and cut into 1/2 inch cubes
1 Tbs chopped scallions or chives
2 Tbs chopped fresh cilantro
1 clove garlic, minced
approx 1 Tbs seeded and chopped mildly spicy pepper(if you like it spicy, don't be afraid to choose a hotter pepper)
1 tsp ground cumin
2 Tbs fresh lemon juice
2 Tbs olive oil
salt to taste
Bring water to boil, then gently add the peeled and chopped beets. Lower the heat, cover pot, and let simmer, approz 10 minutes (or until beets can be easily pierced with a knife).
While beets are cooking, prepare the remaining ingredients, and combine in a bowl.
When beets are ready, drain thoroughly and add to the bowl, tossing to coat. Cover and refrigerate at least 1/2 hour prior to serving.

Lpink's notes: I leave out the hot pepper because I rarely have one around at the same time I have beets around. I top my salad with goat feta and sunflower seeds. I serve with lettuce and celery, usually also lightly dressed with some type of citrusy dressing. Sometimes when I am lazy I just chop up the beets, scallions and parsley and marinate in raspberry vinagrette or some such thing. I usually use parsley because cilantro tends to go bad on me so I don't often have it on hand. If I don't have cilantro and use parsley instead for the recipe, I add a dash of corriander to the marinade.

Thanks everyone!

I just use sliced canned beets and then julienne them.

16 oz can drained and sliced beets
Dressing:
1/4 c olive oil
2 T raspberry or red wine vinegar
1T Dijon mustard
1T honey (or sugar for vegans)
1/8 t salt, pepper and ground nutmeg

I like to make this ahead of time and let the beets marinate well ahead of serving time. Save a little to drizzle on the greens, which you serve the beets on. Also.....if you use olive oil and then it marinate in the fridge for any length of time, the olive oil congeals and you need to let it sit at room temp for awhile.......or you could just use other vegetable oil to melt.

I usually make more than 1 recipe of this........it goes fast!

Definitely cooked beats. I like to steam them. Truly disgusting mess julienning them, and food service gloves are a boon. :)

Julienned beets and basil liberally sprinkled with white wine vinegar. A little bit of soft (not dry) feta on top, instead of salt. That's it. :)

Thank you for posting recipes! !
I LOVE beets!
(Actually, I love almost all vegetables!)
Beet salad is definitely going on the menu this next week,
And probably the weeks after that, too.

Rusty

Beets are well received in this family.
I buy canned diced beets, drain, cook sugar and vinegar with a little pickling spice and add to the drained beets. Serve cold.

They compliment a heavy starchy dinner adding something light and a bit tarty. They keep well in the frig.

Diced beets are hard to find, usually the HyVee stores carry them here in the Midwest.

If you have a deviled egg dish, you could try using endive for the cups and nestle them into the egg shaped dips in the dish. I would guess you might want to use diced beets instead so they sit in the endive better.
Or you could do up the beets into the lettuce like wraps and pin them shut with a toothpick that has a frilly end on it.