Think of beets as red spinach, asserts a recent NY Times article on some of the healthiest foods you probably aren't eating. I've always been wary of beets, but thought I'd give them a try. Here are some recipes I've found:
SIMPLE BEET SALAD WITH ONIONS
Grate scrubbed beets or cut into julienne; toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.
GRATED SAUTEED BEETS
4 medium beets
4 tbsp. butter
Fresh lemon juice
Salt & freshly ground pepper
Chopped fresh dill or parsley
Wash, peel, and coarsely grate beets. In a covered frying pan, melt butter, add beets, and stir to coat with butter, then sprinkle with lemon juice to taste. Cover and cook over medium to low heat for approximately 10 minutes, checking occasionally to see that the beets don't burn. (You could add a few spoonfuls of stock or water to prevent sticking.) Cook just until tender, then season with salt, pepper, and additional lemon juice if needed. Sprinkle with dill or parsley. Serves 4.
Note: Grate other vegetables, such as cabbage, carrots, and parsnips, cook separately, and arrange in mounds on a vegetable platter.
Victory Garden Cookbook, Marian Morash
http://well.blogs.nytimes.com/2008/06/30/the-11-best-foods-you-arent-eating/
August Farmer's Market
2 comments:
Hey, nice blog!
I've been using golden beets lately - orange on the outside, yellow inside. Recommended to all who don't want the infamous hassle of purple beet juice cleanup. The Times article touches on these too, I believe. They taste the same.
I like my beets wedged, tossed with olive oil, and roasted - one really simple way to achieve gustatory bliss is to throw them in tinfoil with oil and herbs and garlic and pack them into the coals below your grill while cooking other lovely summer things.
Also yum - grating (fresh) beets into sauteed greens like chard or kale, and tossing with cold goat cheese and nuts of your choice, like walnuts... the GC gets all melty, mmm.
We tried the goat cheese, walnut, chard, and grated beet idea and LOVED it. Thanks so much!
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