I was trying to think of a soup that would work and I think you hit on one. TY

Very timely as I have a veggie drawer in the fridge full up with beets. We were at the market and the beets were cheap so I said to my husband, "Go get some beets." I wasn't paying much attention and we checked out separately, so when we got home I realized he got twice as many beets as we probably needed for just us. Luckily they keep, but I still don't want them sitting around forever.

Went out for lunch a couple weeks ago and had butternut squash soup and a beet salad, bread on the side. It hit the spot!

Soup with it sounds lovely! I like that idea. Another thing that goes really well with beets is goat cheese (or feta). I recently had a lunch out when we were on a trip that was absolutely delicious. A beet salad very similar to yours that was paired with a smallish grilled cheese sandwich made with a goat cheese and cream cheese spread ( browned in real butter) . The flavors played off each other beautifully! Ok, I’ve just made myself extremely hungry thinking of that again (LOL)!

I was also going to say goat cheese! One of my favorite combos with beets. A couple places make a goat cheese patty and probably pan fry it while others do the goat cheese loose on the beets.

I use capers and feta with beets because I cannot abide goat cheese.

Some goat cheese around the edges or somewhere on the beets dish would be great. There is a restaurant in town that pairs beets with a bit if goat cheese and it’s wonderful.

Funny goat cheese story: The first time I ever tasted goat cheese was when I, as the room mother for my son’s kindergarten class, went with them on a class field trip to a local goat farm. Halfway through our tour the owner showed us how they made goat cheese and asked who’d like to try a piece. Being a major cheese lover, I volunteered. That first (not small) bite was a shocker and it took everything I had not to spit it right out, a la Tom Hanks when he tried caviar in “Big”. The entire class of little impressionable children, not to mention the owner, all standing there watching my expression. My pleasant reaction was worthy of an Oscar because, to me, it tasted like “foul barnyard”! My good friend Roberta, their teacher, knew though, and quickly steered the class out of there before there were any not so restrained reactions. She and I laughed about it for years after! Since then, over time, I’ve acquired a taste for goat cheese . . . in moderation. I do have to say, though, that that gourmet grilled cheese sandwich was fabulous!

Lynn LOL. "Foul barnyard" is a nicer description than one I would offer.

I don't have a delicate palate, so it's always mystified me why I have such an aversion to goat cheese. I think goats are adorable. When I was little my family had dinner at another family's home. Someone in the family had a cow's milk allergy and goat's milk was served in tall glasses to all the kids (no pun intended). Little kids guzzle milk. I think I might have taken a long pull on it before I realized it had a different taste. That was it for me.

The source and handling of the goat's milk can greatly influence the taste. Plus what the goat's eat. I have found the same to be true of venison.

I will admit some goat cheese is milder than others. I wouldn't pitch a fit if it was served in a dish (e.g., salad) and I had no choice. I've tasted high quality local goat cheese and I still don't like it. Venison? No thank you. Back in the 1950s/60s I used to eat lamb. My mother cooked the best roast leg of lamb ever. I don't like it anymore, tastes gamy to me. Maybe that's it, the gaminess of lamb, goat cheese, and venison.

I have this recipe on my list for next week, will let you all know how it goes.

DH loves beets, so I am interested in how this turns out. How to say this next politely?! Remind family (guests?) to remember they just ate beets in case of any (ahem) side effects.

I serve beets with Gorgonzola cheese and walnuts.

I love beets on arugula with walnuts, goat cheese, and the grapefruit cups from Costco.

https://www.costcobusinessdelivery.com/Kirkland-Signature-Red-Grapefruit-Cups%2c-8-oz%2c-12-ct.product.11895282.html 

DH is addicted to them.

Most of the goat cheese I have had in the US is very mild, with a texture close to cream cheese and about as much bite/tang as sour cream. I would think it would suit many palates.

In Europe, whoa, the goat cheese I had was very strong. Closer to a blue; which luckily I also like. I've a feeling that the range of goat cheeses in many places is about as broad as the range of "cow cheese."

ETA, as for the original inquiry ... I think that a butternut squash soup might be sort of repetitive, as both veggies are sweet. I think a piece of grilled fish would be perfect. Beets and cheese and pistachios are rich.

One of my fave local markets makes a puree of beets with some garlic in it too. I love it on a grilled crostini, with some baby arugula and a dollop of goat cheese. Looks pretty too. Of course I also love borscht. And beets are so often on salads, that we forget how good they are warm, with just enough butter to glisten and some salt, Oh yum. Personally, i don't care for the pre cooked peeled ones that are so often used as a shortcut by restaurants ... they can be mushy almost.

gosh, I love beets too-- warm with butter and salt is my favorite. I don't like them nearly as much pickled or cold. Sadly, I am not a goat cheese eater (or sheep cheese or sour cream). I blame my lactose intolerance for making me sour dairy intolerant.

I didn't get the beet recipe when I followed your link-- it was a Neapolitan pasta with swordfish.

Funky, with the NYTimes, the recipe of the day is at that link only for the day. If you google the combo of ingredients, you can usually find it. Or the photo, maybe?

Funky, I didnt realize that the link would change. The recipe is Roasted Beets with Yogurt, Pistachios and Coriander. I did pick up beets and pistachios at the market and have this in the lineup for this week.

What actually attracted me to the recipe was that is was not the typical beets with goat cheese or blue cheese but instead paired the beets with milder greek yogurt. I will report back.

I can't see the recipe unless I create a login. Can you describe it? We like beets but I never know what to do with them.

Sure, I can describe the recipe. It is a very simple recipe, almost a non-recipe. Roast beets with olive oil, ground coriander, salt and pepper. Dress the roasted beets with a bit more olive oil and some balsamic. Serve over a smear of seasoned Greek yogurt, sprinkle with roasted pistachios and toasted coriander seeds.

The simplicity is what attracted me to it. I want to use it in a small plates kind of supper. Based on what's one hand now, I think these will be the plates:

• beet plate
• flatbread
• quartered hard boiled eggs
• crunchy roasted chick peas
• braised kale with golden raisins

I am also making the butternut squash soup because whatever doesnt get eaten will be my lunch all week :)