Other than Kale, Beets are my Favorite! We enjoy them roasted in the oven. This brings out the sugar in them and they are so delicious.
scrub and cut beets into quarters and place them on a cooke sheet. Drizzle them with olive oil and a little salt and pepper. Place in a 400 degree oven for about 20-30 minutes, until tender and a little caramelized. Drizzle with balsamic vinegar when they come out , they are good warm or cold.
Also, Add a little sour cream to them and a bit of horseradish, if you like that kind of thing! This is super kid friendly since the hot pink sour cream gets all over your face when you eat the beets! Have fun!
The greens are edible as well, just wilt them in a pan with garlic and onions like you would any other green, they are healty and delicious.
5 comments:
Orange Beets:
Roast or boil your beets until tender.
In a small saucepan mix:
1 TBS cornstarch
1 TBS brown sugar
1 tsp. grated orange peel
3/4 tsp. salt
3/4 cup orange juice
1 TBS vinegar
Cook stirring constantly until boiling and it becomes thick. Stir in the cooked beets and heat them through.
Sweet and Sour Beets
6 medium sized beets, scrubed, dried, lightly coated with canola oil and roasted until tender
a palmful of zante currants (tiny raisin variety)
couple splashes of unseasoned rice wine vinegar
chiffonade of fresh mint
When the beets are just cool enough to handle, peel and cut into 1/2-ish inch dice. Toss with currants and vinegar and allow to cool to room temperature, stirring often. Add the mint and refrigerate to allow the flavors to marry. Keeps well for several days.
Posted at Lisa's request, a savory beet dish. Easy! From Madhur Jaffrey's World Vegetarian, C. 1999, ISBN 0-609-80923-7, available at Columbus' libraries.
Grated Beets with Shallots
This is one of the quickest ways of cooking beets. The grating can be done in a food processor and the cooking takes only about 10 minutes. I generally make this quite spicy but you could easily leave out the green chile altogether. (I seeded mine, D) With the beet picking up the taste of the fried shallots, this is really an exquisite dish. (Yes it was, D)
3 T. olive oil
1/2 t. whole brown or yellow mustard seeds
2 large shallots, peeled and cut into fine slivers (cheapest at Indian groceries, D)
1 fresh hot green chile, cut crosswise on a sharp diagonal into thin slices
1 pound beets, peeled and coarsely grated
1 t. salt
1 T. fresh lemon juice
Put the oil in a wide pan or a large frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the shallots and green chile. Stir and fry for 30 seconds. The shallots should turn a little brown. Now put in the beets and stir for a minute. Put in the salt and 1/2 cup of water. Bring to a boil. Cover, turn the heat to low, and cook gently for 10 minutes. Uncover, turn the heat up to medium, and add the lemon juice. Stir to mix and turn off the heat.
Serves 4
This is a recipe for the brave cook who wants to try something different with their beets. I made it two years ago when I first became a CSA member. I took it in to work and got extremely mixed reactions. Some people loved it and asked for the recipe while others were disgusted by it. Personally, I thought it was good, but would be better substituting half of the beets with carrots or zucchini. When hot this bread has pretty red flecks, but they oxidize after it cools.
Here goes:
Beet Quick Bread
2 c peeled, grated raw beets (2 or 3)
2 T canola oil
3 whole eggs or 6 whites
3/4 c buttermilk
1/2 c maple syrup
3 c flour
2 1/2 t baking powder
1/2 t baking soda
1/2 c sugar
1/2 t cinnamon
1/2 t nutmeg
1/2 t ginger
Combine beets, oil, eggs, buttermilk and maple syrup. In a separate bowl, combine flour, baking powder, baking soda, sugar and spices. Make a well in the dry ingredients and stir in the beet mixture until just blended. Bake in a greased 9x5 inch loaf pan or 8x8 inch baking dish or about 60 minutes, or until a toothpick inserted in center comes out clean.
Beets and Dill Saute are quick, simple and delicious.
Peel and grate raw beets. Melt some butter in a heavy skillet over medium heat. Add the grated beets and toss to coat. Cook over medium to low heat, allowing the sugars to caramelize in the beets, but NOT burn. When cooked through toss with fresh chopped dill and serve. Yummmmm!
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