Monday, June 19, 2017

How Do You Prepare Your Beets?

Golden Beets


Beets were available at this week's farmers' market.






12 comments:

  1. Either rubbed with olive oil, sea salt and freshly ground black pepper and roasted in the oven; or covered with a generous amount of orange marmalade and baked in the oven.

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  2. I slice them in 1/4 inch thick rounds,add salt pepper, just a little unsalted butter and roast them in a sealed but loose foil pouch. 350 for about 20 minutes. Flip pouch over about mid-way through. Open carefully as there will be juice.

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  3. PA "Dutch" tradition calls for eating Red Beet Eggs at any picnic-like affair beginning with Easter. In other words, the beets are cooked until tender, cut into chunks then placed in a water/vinegar/sugar/clove/salt/pepper pickling brine along with peeled hard boiled eggs. But my standard and favorite preparation is roasting as Anon@4:03 described. Recently I tried beet "pasta" strands which is a fancy way of cutting the beet to resemble pasta and cooking in salted water and served with butter - it's all about a change in texture.

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  4. Recently at a nearby restaurant I had something called a "Local Beet Salad." Its description was "beet medley, jicama slaw, honey whipped goat cheese, balsamic." It was made with both red and yellow beets, served cold, and molded into a pretty shape and served with surrounding greens. It was to die for. Ever since I have been on the hunt for yellow beets which seem to have a more subtle flavor than red ones, but I can't find them anywhere. I would grow them myself if I had a veggie patch, but I do not.

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    1. That salad makes my mouth water! Beets are wonderful in salads and pair beautifully with goat cheese. One of my favorites is called Tre Colori - Arugula, beets, goat cheese in a stacked mold with raspberry vinaigrette. So pretty, so simple and delicious! I would like to try to make beet chips one of these days. I'll bet they would be good made with yellow beets.

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  5. I don't, although many people love them. When I was a boy, I got in trouble for weeding the beets out of the vegetable patch when I was supposed to be weeding the weeds.

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    1. a little off topic, but your story reminded me of when I bought my lake house in rural Mississippi. The house had been vacant for about 2 years and the raised planting beds were really overgrown. After weeding, cutting, burning, etc. to start over, I was mortified to learn that the scrub plants that looked like fern trees were actually asparagus that had gotten out of hand. Luckily I only killed 90% so I had a few to enjoy the next spring...

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  6. I steam them, serve with oranges feta & mint. Or make juice in the Omega J8500 juicer, with some other goodies. They are supposed to be very good for improving oxygen distribution to blood. When I work out I like to make sure to have a beet or two the day before.

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  7. I have a great recipe that has been passed down in my family for generations. You will need 1 pound of beets, a pint of ice cream (any kind will do), and chocolate syrup. Scoop the ice cream into a bowl and cover with the syrup. Discard the beets. Enjoy!

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  8. Beet greens a favorite at our house. A bit of crumbled bacon and white Balsamic vinegar after a light/quick saute in olive oil. Pickled beets and eggs also a favorite! PA

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  9. I never saw a more beautiful vegetable market in my life, so envious of your ability to shop there!

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