Copyright images and text 2008, All Rights Reserved |
Recipes - Beets
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Raw Beet Salad
A wonderfully simple and sophisticated way to eat beets!
Beets, any type, scrubbed clean and finely grated
Vinaigrette of balsamic vinegar, fruity olive oil, freshly ground pepper, sea salt, and thinly sliced
scallions
Leafed lettuce
Toss the grated raw beets with the viniagrette and let stand about 15 minutes. Scoop mixture
onto leaves of lightly dressed lettuce leaves.
A wonderfully simple and sophisticated way to eat beets!
Beets, any type, scrubbed clean and finely grated
Vinaigrette of balsamic vinegar, fruity olive oil, freshly ground pepper, sea salt, and thinly sliced
scallions
Leafed lettuce
Toss the grated raw beets with the viniagrette and let stand about 15 minutes. Scoop mixture
onto leaves of lightly dressed lettuce leaves.
Beets are a keeper! Stored in a dark, cool, dry place, beets can be eaten through the winter. As a
vegetable, eat them raw, roasted, braised, pureed, pickled and baked. Beets range in color from
candy striped to white, gold and deep blood red. The tasty, flavorful greens can be lightly
steamed when young or braised when older, and are chock full of nutrients.
vegetable, eat them raw, roasted, braised, pureed, pickled and baked. Beets range in color from
candy striped to white, gold and deep blood red. The tasty, flavorful greens can be lightly
steamed when young or braised when older, and are chock full of nutrients.
Baked Scented Beets and Greens
2 bunches of small-medium beets with greens (about 8)
4 whole star anise "flowers" or 1 tsp anise or fennel seeds
1 T butter, unsalted
fresh lemon juice
Preheat oven to 375F. Trim off beet greens, leaving about 2 incehs of stem; reserve. Set each
beet on a square of foil large enough to enclose it. Break star anise in half and place a piece on
each square (or divide evenly among packets if using fennel or anise). Crimp each packet tightly
to seal.
Set beets in roasting pan and bake until tender when pierced through with knife tip, about 40 to
60 minutes.
Meanwhile rinse greens thoroughly in cold, running water.
Remove beets from oven and allow packets to cool a bit, then gently rub the skins off the beets
while still enclosed in the foil. Discard skin and spices. Halve the beets.
Steam greens until tender, about 5 minutes. Meanwhile heat beets in a sauce pan with the butter.
Toss greens with lemon juice and mound on a plate. Spoon beets in the center and serve.
2 bunches of small-medium beets with greens (about 8)
4 whole star anise "flowers" or 1 tsp anise or fennel seeds
1 T butter, unsalted
fresh lemon juice
Preheat oven to 375F. Trim off beet greens, leaving about 2 incehs of stem; reserve. Set each
beet on a square of foil large enough to enclose it. Break star anise in half and place a piece on
each square (or divide evenly among packets if using fennel or anise). Crimp each packet tightly
to seal.
Set beets in roasting pan and bake until tender when pierced through with knife tip, about 40 to
60 minutes.
Meanwhile rinse greens thoroughly in cold, running water.
Remove beets from oven and allow packets to cool a bit, then gently rub the skins off the beets
while still enclosed in the foil. Discard skin and spices. Halve the beets.
Steam greens until tender, about 5 minutes. Meanwhile heat beets in a sauce pan with the butter.
Toss greens with lemon juice and mound on a plate. Spoon beets in the center and serve.
Quotes:
The beet is the most intense of vegetables. The radish, admittedly, is more feverish,
but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes
are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets
are deadly serious."
Tom Robbins
“Everything I do, I do on the principle of Russian borscht. You can throw everything
into it beets, carrots, cabbage, onions, everything you want. What's important is the
result, the taste of the borscht.”
Yevgeny Yevtushenko, Russian poet
The beet is the most intense of vegetables. The radish, admittedly, is more feverish,
but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes
are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets
are deadly serious."
Tom Robbins
“Everything I do, I do on the principle of Russian borscht. You can throw everything
into it beets, carrots, cabbage, onions, everything you want. What's important is the
result, the taste of the borscht.”
Yevgeny Yevtushenko, Russian poet