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RECIPE BY: SassyStew
This is a beautiful side dish. Very simple - it let's the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.
Posted on: Jul 19, 2007
RECIPE BY: mary winecoff
The beets become very sweet when baked in this way. They take a long time but can be baked with sweet potatoes or baked potatoes.
Posted on: Sep 7, 2007
RECIPE BY: CountryLady
My entire family loves pickled beets so last summer I prepared 4 different batches & ran a contest. The slight heat from the chilies made this recipe the unanimous winner - in fact, my daughter hides her jars from the kids. It will be the only recipe that I use from now on!
Posted on: Feb 18, 2003
RECIPE BY: KITTENCAL
This is an amazing recipe for fresh beets, if you don't have any fresh beets you can substitute two 15-ounce cans drained small whole beets, halved or if they are large then quarter them. For the fresh beets, you can boil them, or I like to roast them in the oven in foil in a 400 degree oven for about 30 minutes, or until fork-tender. Of coarse fresh roasted beets are better! This recipe can be doubled. This is just as delicious cold as it is served hot! Prep time does not include roasting the beets and cooking the onions.
Posted on: Mar 29, 2006
This may just convert those who think they don't like beets. My late Mom grew beets in her garden and this was one of her favorite recipes. It is easy to cut in half....as I do. Cook time is for chilling.
Posted on: Sep 15, 2003
Includes Recipe Below
Beets are so bashful they keep their heads in the ground. You don't hear much about them. People rarely serve them. As a matter of fact, in the world of vegetables, beets are seldom even mentioned. However, we revere them so much that we've taken them from their home in the ground to place them "On the Highest Perch" for special recognition.
We feature beets this issue because they would never boast of their many health benefits without a little coaxing. Beets, also known as beetroot, are high in potassium, folacin, and fiber, yet low in calories. Their edible leaves offer protein, calcium, fiber, beta carotene, vitamins A and C, and some B vitamins. They're known in the arena of natural healing for their ability to purify the blood and the liver.
Beets make lasting friends almost instantly. Once you've tasted fresh beets in the peak of their season from June through October, you'll delight in their sweetness and versatility. We should mention that they have the highest sugar content of all in the vegetable kingdom.
They can be eaten raw, boiled, steamed, roasted, and sauteed. If you visit farmer's markets on a regular basis, you might be able to take home some of the specialty varieties that are harvested early in the season, such as baby beets and golden beets. While beets are at their best in season, they are available throughout the year because they store well. Avoid the exceptionally large ones, though, or you'll be chewing on woody cores with little sweetness.
Helpful Hint: A little kitchen savvy for beets goes a long way. Beets are famous for blushing or, more commonly, bleeding. To reduce bleeding and preserve more of the flavor as well as the nutrients, cut beet tops off, leaving at least 1" of stems intact. Wash them thoroughly, and boil them whole and unpeeled, leaving the root on as well. Cooking time will vary with size, with the larger beets requiring up to one hour to soften. Cool them enough to handle, cut off the root and the stem ends, and rub off the skins. You can then slice, chop, dice, or grate the beets for your recipe.
Roasting: To roast the beets, its best to peel them and cut off the root and the stem ends. Slice them, toss them in a tablespoon or two of canola oil, and spread them out on a roasting pan. Roast at 400 for about 25 - 30 minutes. To add a little pizzazz, sprinkle with salt and some dried thyme, dill, marjoram, or oregano when tossing them in the oil prior to roasting.
Steaming: One of the easiest ways to cook beets is oven steaming. Wash the beets thoroughly and cut off the greens, leaving a 1" stem attached. Put them whole into a deep baking dish. Cover with water. Cover the baking dish with aluminum foil with the dull side out. Bake at 350 for 1 hour or until fork tender. When cool enough to handle, cut off the root and stem ends and simply rub off the skins. The beets are now ready to eat. If your cooking time is limited, steam the whole beets on top of the stove in a steamer basket. Keep the burner on high and check the water level in the bottom of the steamer--you don't want to run out of water and burn those blushing babies!
Boiling: By now you are probably aware that cooking the beets whole is the best way to retain more of their exceptional flavor and nutritive value. Put the beets into a deep saucepan and cover them with water. Cover the pot and bring to a boil over high heat. Turn heat down to medium, and cook 20 - 60 minutes until fork tender. Cooking time will depend on the size of the beets.
Raw: Preparing raw beets requires some advance ritual. First, put on an apron and roll up your sleeves. Next, tell yourself that for that entire day you will be the proud owner of a pair of red hands that look like participants in a Vaseline Intensive Care commercial. Then, get to work on the beets. For salads, cut off the root and stem ends, peel and coarsely grate the beets. Place them on the top of an individual salad as a garnish or serve them in a separate bowl to be passed at the table. If you toss the beets into the salad, the entire salad will blush. Sometimes this may be a desired effect when you want to give your veggies a rosy glow.
Sautéing: For this method, you will have to endure the red hand initiation after cutting into the raw beets. First, wash the beets thoroughly, slice off the stem and root ends, and peel the beets. Using a firm chef's knife, cut the beets into 1/4" slices, stack the slices two or three high, and dice. Sauté in a large skillet or wok with a tablespoon of extra virgin olive oil and a little water. Stir frequently and add more water as needed to cook beets through. Salt, pepper, and some herbs of your choice can be added during the sautéing. To help the beets retain their color, add a small amount of lemon juice or vinegar to the skillet at the start of sautéing.
The Greens: When purchasing fresh beets, remember that the greens and the stems are not only edible, but tasty and good for you, too. Prepare the greens as close to the purchase time as possible to retain all those health benefits. Wash them thoroughly, and coarsely chop. Pack them into a smaller saucepan than you might think you need--one bunch of beet greens cooks down to practically nothing! Add enough water to cover the bottom of the saucepan by 1/2". Squeeze in the juice of one half lemon and add a little salt. Cook uncovered over high heat, which allows some of the oxalic acid in the greens to escape, a desirable process, since oxalic acid inhibits the absorption of calcium contained in the greens.
Borscht is an old-world favorite. It can be served hot or cold. Since we've officially entered the winter season with its crisp temperatures, we prefer the borscht nice and hot. However, this is an equally refreshing cold soup for summer.
My favorite way to prepare them, is to roast them. It just really brings out their sweetness – it is like making vegetable candy. I could eat em by the bowl full. But me, I love the entire beet, I love the sweet purple root and I also adore the bitter greens. Nothing goes to waste – just the root if it is still attached.
I got gorgeous beets at the Farmer’s Market. In fact this dish is the dish I made the night we went to the Farmer’s Market. I just could not wait to dig in! I paired the roasted beets with goat cheese and pine nuts and served it on a bed of baby greens and wilted beet greens. It doesn’t get fresher than this guys. We just loved this salad. We ate along side crusty country bread also purchased at the Farmer’s Market dipped in reserve Greek olive oil from Kalamata. It was heaven.
8 fresh beets2 TBS olive oil1 tsp dried rosemary1 tsp dried thymesalt & pepper to taste
nice bunch of fresh beet greens from the 8 fresh beets1 cup baby greens tossed in good olive oil and balsamic vinegargoat cheese2 TBS pine nuts, toasted
Preheat oven to 425 F. Wash and trim beets, leaving their skins on. Wash and reserve beet greens.
Line a cookie sheet with tin foil. Place beets on cookie sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, salt & pepper. Shake cookie sheet so that beets get coated with oil and spices. Place in the preheated oven and roast for 45 minutes or until beets are fork tender.
Take beets out of the oven and peel skins off. Note: If you care about your nails, which some people do, wear gloves, or you will have red dye under your nails for days afterwards. Do not run under water as it will wash away a lot of flavor. Cut into quarters. Drizzle with good extra virgin olive oil and balsamic vinegar, salt & pepper. Toss and set aside.
In a skillet warm 1 tsp olive oil. Add beet greens and cook until wilted.
To plate put baby greens down, top with wilted beet greens, spoon on top roasted beets with dressing, goat cheese and pine nuts. Serve. Bliss Out.
Lemon Garlic Roasted Beets1 lb beets, peeled and sliced ¼ inch thick4 cloves garlic, thinly sliced2 tbsp lemon juice¼ tsp lemon zest½ tsp extra virgin olive oil¼ tsp sugar1 pinch each salt and white pepperPreheat oven to 375 degrees. In an 8" square glass baking dish, toss all ingredients together. Rub a piece of parchment paper with olive oil and set oiled side down on the beets. Cover tightly with tin foil and roast for 40 min. shaking pan occasionally
Roasted Beet and Sugar Snap Pea Salad3 medium beets, trimmed½ pound sugar snap peas, trimmed1 tbsp plus 1 tsp Dijon mustard1 tbsp plus 1 tsp cider vinegar¼ cup olive oil3 tbsp fresh chopped dill or 1 tbsp dillweed1 ½ tsp sugar2 2/3 ounces fresh mixed greensPreheat oven to 375 degrees. Wrap beets in aluminum foil. Bake until tender, for about 1 hour 15 minutes. Cool. Peel beets and cut into wedges. Cook sugar snap peas in a large saucepan of boiling salted water until tender-crisp, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry. Mix mustard and vinegar in a small bowl. Gradually mix in oil, then dill, then sugar. (can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature). Line platter with greens. Mix beets, sugar snap peas and dressing in a medium bowl. Season with salt and pepper. Spoon atop greens. Serves 4.
Beet Salad4 small beets, cooked and diced1 head butter lettuce2 tbsp chopped walnutsDressing:2 tbsp lemon juice2 garlic cloves, finely chopped1 tbsp Dijon mustardPinch of sugar1/2 cup vegetable oil1/2 cup sour creamSalt and pepper to tasteFor the dressing, combine the lemon juice, garlic, mustard, and sugar in a bowl and season with salt and pepper to taste. Gradually whisk in the oil and then the sour cream. Separate and wash the lettuce leaves. Toss them with about 1/3 of the dressing to coat. Then divide the leaves onto plates. Top with the diced beets and the walnuts, drizzle over some more of the dressing and serve.
Fresh Fall Beet Salad
6 cups mixed greens
2 cups large red kidney beans
2 tbsp goat cheese
1 tbsp herbs de province herb blend
1 tbsp rice vinegar
2 tbsp extra virgin olive oil
1/2 tsp sugar
Salt and freshly cracked pepper
Boil beets in water until tender. Allow to cool and then peel the skins off the beets. Slice and set aside until ready to use.
In a small bowl, whisk together herbs de province, rice vinegar, and olive oil.
Divide the sliced beets between 4 plates.
Toss salad with newly whisked together vinaigrette.
Top salads with kidney beans, goat cheese salt and freshly cracked pepper.
Serve with artisan bread and enjoy!
Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar, salt and paprika. Dot the beets with the margarine, then add the lemon juice, ginger, water and onion.
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