Humm. . . never ate beets. Anyone have a good recipe?
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Surprise! Underplanting Magic
Humm. . . never ate beets. Anyone have a good recipe?
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Humm. . . never ate beets. Anyone have a good recipe?
13 comments:
I love sweet pickled beets. I can them every year, and they never last through the winter.
Borscht! Cut into strips and lightly boil until soft. Can add carrots, cabbage, califlower, and I've even seen it done with corn to give it sweetness. Some cultures even use pork. Great hot or cold but I prefer mine hot with sour cream
I also love sweet picked beets (recipe in the Joy of Cooking) but that's better for huge old beets... Smaller beets I just roast on a sheet pan covered in foil, then rub the skins off under water, cut into wedges, and cook in a skillet with honey and balsamic vinegar. Pretty much the best thing ever. The greens are good when sautéed in oil and garlic.
yep - borscht - i bet you could improvise to your liking with what you have on hand
I love this so refreshing
http://simplyrecipes.com/recipes/beet_hummus/
It's great juiced and added to other juices. They are really nutritious! They can also stain thing very badly, so be careful. They are pretty good cut up in salads, too.
I love just roasting beats. You can peel them before roasting if you want, but if you roast them whole, the peels pretty much slide right off when they're done. Slice 'em up and serve them warm or cold with a vinaigrette. maybe kombucha vinegar!
Just plainly cook them and eat them cold afterwards. Very taste addition to a salad.
We made beets last night in the pressure cooker - they were huge, and we didn't peel or cut them, just tossed them in with 2 cups of water for 18 mins on high pressure. When done we peeled them and let them cool. We will cut them up and have a little beet salad today. Also simple and fantastic cool sprinkled with vinegar, salt & pepper.
Borscht is good, but I also love to eat beets raw. Just grate them with a cheese grater and put them on a salad, or in a rice bowl with other vegetables. So sweet and beautiful! Another crazy thing we did last year was to grill beets. We cut them into thick coins, brushed them with olive oil, and then straight onto the grill. They took a while to cook, but were surprisingly good.
We cut them up matchstick size and mix with equal part apple cut up matchstick size. Then add about a third as much carrots matchsticks. Lightly dress with olive oil and cinnemon to taste. Great side dish. Raw and delish! Good on a picnic. Love your blog by the way.
Three easies:
1. Beet soup: Roughly chop one medium beet, a medium tater, and a couple carrots. Simmer with vegetable/chicken broth (or water), salt and pepper, until cooked. Blend. Serve with sour cream and hot pepper flakes.
2. Beet salad: Shred a beet and toss with apple cider vinegar or lemon juice and a tiny bit of olive oil. Season with salt, pepper, and fresh parsley.
3. Soured beets: I think you guys do kraut or kimchi. You can do pretty much the same with beets. I cut them into small hunks and let them ferment, only for a few days. The result can be pretty slimy which turns some people off, but I've found if you keep the hunks bit enough, the soured beets are the star rather than the slime. Good on hummus wraps.
Urban Turnip knows how to do it, roasted beats are amazing
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