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Beets
(Beta vulgaris)
Wild
beets have existed since prehistoric times. The
first cultivated beets were apparently tended only for their leaves,
which were eaten like spinach. It wasn't until the early Christian
era that their yellow, red, and white roots became appreciated.
A
much under-appreciated vegetable, beets are beginning to make a
much deserved comeback. Beet greens are a source of riboflavin,
iron, and vitamins A and C. Beet roots are high in folacin
and vitamin C.
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Storage
Tips:
-
Beet greens are best used fresh, as their integrity will
diminish rapidly, as with other fresh greens.
- Store
greens wrapped in a damp cloth or in a plastic bag in a drawer
in the refrigerator.
- To
maintain firmness of beet roots, cut off leaves and stems
1-2 inches above the root crown. Store in a plastic bag and
refrigerate n the hydrator drawer. Beet roots will retain their
integrity for three months or longer if stored under optimum
conditions.
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Recipes:
Gorgeous
Beet & Apple Salad (from: Rolling Prairie Cookbook)
4 med sized beets, cooked, & cubed
1 green apple, cubed
1/2 c red onion, slivered
1 tbsp oil
1
tsp balsamic vinegar
1/4 tsp salt
1 tsp mustard 1tbsp shallots
1/4 tsp sugar or honey
Toss
beets, apples, and red onions together in a medium sized bowl. Mix
remaining ingredients to create the dressing. Pour over vegetables
and toss to mix well. Chill. Serves 4.
Quick
Beet Greens
1 bunch beets w/ greens
1 clove garlic, minced
2 tbsp olive oil
2 tbsp sunflower seeds
Toss beets with greens, garlic, and oil in large sauce pan or skillet.
Cover and sauté until greens are just wilted. Add a splash
of water if necessary to prevent greens from sticking to the pan.
Toast sunflower seeds in a dry skillet or hot oven several minutes,
tossing often and stir into greens. Serves 4.
Borscht (beet soup)
2 cups peeled beets (boil enough to loosen skins)
1 1/2 cups carrots
1 cup onion
1 tbsp butter
2 cups vegetable or meat stock
1 cup shredded cabbage
1 tbsp vinegar
salt and pepper
Cube or chop beets, carrots, and onions, and simmer for 20 minutes
in stock. Add rest of ingredients and simmer another 20 minutes.
Serve with sour cream, cottage cheese, or yogurt.
Warm
Beet Salad
2 lbs beets, cooked and sliced
1/4 lb bacon, cut crosswise into 1/4" strips
1 med onion halved and sliced
6 tsp vinegar
1 - 1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4
cup chopped parsley
Fry
bacon and onion in a heavy pan, blot off fat, add other dressing
ingredients and simmer about 2 minutes. Add beets and serve to 4.
Also good with green beans
Beets
with Horseradish-Dill Butter (from: The Cook's Garden)
1 bunch of beets, diced into large pieces
2 tbsp butter
2 tbsp horseradish
1 tbsp cider vinegar
1 tbsp chopped dill
Steam beets in a covered medium-size saucepan for 30 minutes, or
until tender. Drain, peel skins, and place in a serving dish. Keep
warm. Melt butter in a small saucepan, then stir in remaining ingredients.
Pour mixture over beets and toss well.
Beet Burgers (from: Rose Valley Farm Food Book)
2
cups grated beets
2 cups grated carrots
½ cup grated onions
1 cup cooked rice
1 cup toasted sunflower seeds
½ cup toasted sesame seeds
2 eggs, beaten
2 tbsp soy sauce
1 cup grated cheddar cheese
3 tbsp flour
¼ cup oil
minced fresh/dried garlic, cayenne, & fresh/dried parsley to
taste
Toast
sunflower and sesame seeds in dry skillet or hot oven several minutes,
tossing often. Mix ingredients, form into patties, and bake at 350
degrees. Unless patties are very large, it should not be necessary
to turn them. Makes 6-8 burgers.
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