The Beauty of Beets

[Whitewater]

I boil beets with butter and salt . . . real simple. I'm going to try roasting them, though, because (even though I haven't seen any evidence of them in our garden yet!!!!) I planted a whole ton of them and if even half of them grow, we'll have way too many to eat ourselves.

So, the plan is to roast them, get their skins off, then bag and freeze them, so that I can just unthaw them when I want beets later on, and pop them in the toaster oven for a bit.

Still will eat them with butter and salt, though.


Whitewater

 

[Kim_NC]

Hmmm, I must try baking them. Typically I steam them until fork tender, peel & remove root/stems/skin. Then slice and reheat with butter, salt & fresh black pepper.

I love them as Pickled Eggs & Beets

 

[kcsunshine]

Wrap the whole beet root in foil and roast in the oven until soft. Remove the skin and cut up into pieces. Add some finely chopped shallots, sprinkle on a little balsamic vinegar, and enjoy.

 

[lesa]

There is a nice recipe in the canning Blue Book- for something called Red Relish. It is beets and cabbage. It did make a delicious relish, but we also enjoyed it heated up. If you are a fan of red cabbage- kind of a sweet and sour thing. I will definitely make this again.