Grew these for the first time this year in my garden. I may juice them. My daughter loves them too. I never prepared them. Any hints? These are gourmet type. I never grow anything but rare stuff. lol.
Posted by glm1111 (Member # 16556) on :
Beautiful beets....Good job seek!
I wrap mine in tinfoil, roast them for about 45min to 1hr, slice them and butter them (Yummy)
If you juice them they are very strong so only drink a little at a time. Very good for the liver. Enjoy,
Gael
Posted by lymaid (Member # 21053) on :
I like them cooked/cut into bite sizes and then mixed with mayo and dill.
Or just served with butter and salt.
Posted by lymaid (Member # 21053) on :
Also, the greens taste great cooked with a little salt and butter too!
Posted by lymaid (Member # 21053) on :
Uh...foolishly I did not realize that mayo was not on the lyme disease approved list as it has sugars.
I'm kind of new to the lyme stuff. Damn that sucks. I love mayo. I looked at the ingredients today though.
So, I guess scratch the first recipe.
Posted by glm1111 (Member # 16556) on :
You can substitue yogurt for mayo. I use half mayo and half yogurt,
Gael
Posted by randibear (Member # 11290) on :
boil, peel, and eat. i always like the vinegar sauces.
like eets just out of the can too.
Posted by amjrn (Member # 18996) on :
They are the best when put in a juicer with other vegies. Peel, cut in small enough chunks to juice. I juice with carrots, small amount of celery, zucchini, greens(beet greens are great), apple and beets.
My favorite is to cut them in slices, place in a pan with olive oil and garlic and grated fresh ginger, cook briefly, then add water, cover and steam until soft. Add some peeled sliced yams when cooking to have a very sweet treat.
Beets are a great way to relieve constipation.
Posted by TerryK (Member # 8552) on :
Those are some beautiful beets.
I like them prepared like grandmother prepares hers. As Gael said, they are really strong juiced so I add some other main juice to them and use just a small amount of beet juice.
lymaid - you can very easily make your own mayo if you have a food processor. Depending on how much you want to make, put an egg or 2 in the food processor, whip for a couple of minutes on high speed until frothy and fluffy, add a splash of lemon juice, let whip for another 1/2 minute or so, slowly - very slowly drizzle a cup or more of oil into the food processor with the eggs and lemon while it is still on high speed. I just add the oil until I get the consistency that I want.
I use it within a week but it's probably fine for awhile longer. There are recipes that you can find in books and probably on the internet but that is how I make mine. I haven't bought store mayo for a few decades. Fresh is so much better.
Terry
Posted by treepatrol (Member # 4117) on :
I cann them in sugar and vinegar.
Then you can eat plain or pickle eggs in the juice:)
Posted by glm1111 (Member # 16556) on :
Where's The Beets? Posted by Melodymaker (Member # 16434) on :
Just got this from the web last week. Haven't tried it yet but it sounds yummy.
Roasted Beets with Balsamic Vinegar Reduction
9 or 10 beets, medium size, washed and trimmed of tops and tails and dried with a paper towel 1 T olive oil 1 -2 t coarse grind salt 1 cup Balsamic vinegar 1 bay leaf 5-6 tufts of fresh rosemary 1 teaspoon honey
Preheat oven to 375 degrees. Place washed, trimmed and dried beets on a baking pan and drizzle with the olive oil. Roll beets around so they're all covered in the oil. Sprinkle salt over all. Place in oven and roast for 1 to 1.5 hours. They are done when wrinkled. Cool and remove skin and cut into quarters or 6ths, depending upon size.
Pour 1 cup balsamic vinegar in small saucepan; add 1 bay leaf, 5-6 small tufts of fresh rosemary (off of one sprig) and 1 teaspoon of honey. Bring to a boil and then turn down to low and simmer for about a half hour, or until reduced by half, stirring occasionally. Strain through a fine sieve and cool. You'll have approximately a half cup of thick syrup.
Drizzle 2-3 tablespoons of syrup over the room-temperature beets and leave the remainder on the table in a little pitcher for folks to help themselves to more. Serves 4-6.
Posted by Beverly (Member # 1271) on :
I love beets, yummy.
Posted by glm1111 (Member # 16556) on :
The photo of the beets is gone. Where's the beets? Posted by Parisa (Member # 10526) on :
You can also bake them in oven at 350. Wash them, wrap them in aluminum foil then bake until they are soft (hour plus??? depends on size). Peel after cooking.
Posted by PB4 (Member # 20799) on :
I like to saute a big pan of sweet onions until they are caramelized. Then I grate fresh, peeled beets on top and splash balsamic vinegar on. Yummy!!!!! PB
Posted by Topaz (Member # 20216) on :
I love beets too!
Although, I can't see your lovely beet picture either.
All of the above suggestions sound scrumptious.
I also like to roast them. I cut them into chunks along with sweet potatoes(larger chunks so they all cook in same amount of time), red or white potatoes, onions, garlic, carrots, whatever strikes me.
Toss with a little olive oil, salt, pepper, and sometimes thyme or rosemary and roast for about an hour.
They give everything such a beautiful pink color and sweet flavor.
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