That's
right, boys and girls! This is the all new beet! Tender and tasty, the
beet comes to you from just under the topsoil, packing a hefty punch of
taste and vitamins. Beets are one of nature's 2-in-1 vegetables. When
bought with the stems on, the beet gives you two 'seperate' vegetables
for the price of one. Beet greens are very tasty and they can be steamed
and eaten plain or used in recipes that call for spinach, chard or even
kale.
Here are some instructions for cooking beets and soon a recipe for Spanokopita
Greens will follow.
Enjoy your beets! They will surprise you. |
Basic
Boiled Beets
4
medium to large beets with root and 1 inch of stem/greens attached
if possible.
Put the unpeeled beets in a pot large enough for the beets to
move around a bit, but not too huge. To boil the beets, add enough
cold water to cover by at least an inch. Bring to a boil, then
turn down the heat to maintain a nice, gentle simmer. Simmer for
40 minutes to an hour (more for beets on the larger side) or until
the beets can be pierced with a knife or a skewer (but not too
easily). You may need to add water from time to time to keep the
beets covered. Drain the beets and let them cool 3-4 minutes until
you can handle them. Most of the peel will slip off with your
fingers, however any leftover patches can be taken care of with
a paring knife. Cut off the root and the stems if you like.
The beets can be eaten freshly cooked and warm with a little butter
or olive oil, or plain. They are also delicious chilled. Experiment
with beets. They are sweet, tasty, and they provide a great splash
of color to any dish. |
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