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Old 05-14-2008, 10:01 PM   #11
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Quote:
Originally Posted by JGDean View Post
...My husband hates beets ...

Your husband is a wise man with a discerning palate.
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Old 05-14-2008, 11:02 PM   #12
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Back in the days when I was a stay-at-home mom (35 or so years ago) I was determined to be a creative home-maker. This included canning my own vegetables, and of course, I would go out to the fields and pick them myself so they would be very fresh. One hot summer day, I went out and dug 67 pounds of beets and came home and canned them. I had the jars lined up on the counter in all their ruby-red splendor when my husband got home and reminded me that I was the only one in the family who liked beets. Oh well - I enjoyed every morsel. It just took awhile.
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Old 05-15-2008, 01:03 PM   #13
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Originally Posted by MexicoKaren View Post
One hot summer day, I went out and dug 67 pounds of beets and came home and canned them. I had the jars lined up on the counter in all their ruby-red splendor
Wow! Instead of being a Red-Hot Mama you would have been a Red-Handed Mama!

I can barely imagine the absolute redness that must have been achieved with preparing all those beauties, let alone the results of eating them. And the outcome.
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Old 05-15-2008, 01:11 PM   #14
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Beets

Yes, the outcome can be a little alarming if you aren't expecting it......
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Old 05-15-2008, 01:47 PM   #15
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I use beet greens in fresh salad mixes.
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Old 05-18-2008, 10:01 PM   #16
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Originally Posted by Andy M. View Post
Your husband is a wise man with a discerning palate.
Hi Andy,
Give it another try - beetroot is a fabulous vegetable, especially when home grown and roasted or boiled.

In a salad, beetroot, finely diced, with lots of dill and an oil (which doesn`t shout "look at me") is glorious as a starter with other "mezes".

Served with game, like hare or venison, it is org****c, as a purée, it is fantastic. (!!!!!) The earthy taste and natural sugars/acid cuts through and compliments the meat perfectly.

Red cabbage with beetroot is great as a basis on which to put pan fried/roasted Duck breast and makes a fantastic main course. Also, beetroot and Orange soup with sour cream quenelles or sour cream and horseradish quenelles, garnished with chives make a great starter.

* beetrot crisps
* beetroot (hot) with melted butter and shaved parmesan
* buttered beetroot with celery
* beetroot in orange sauce - serve with game
* beetroot (sliced and hot) with butter and mint
* beetroot croquettes
* beetroot jelly
* beetroot and orange soup
* the classic - beetroot soup

A very great vegetable with lots of possibilities.

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Old 05-18-2008, 10:12 PM   #17
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Trim and boil for about forty minutes. Pour into strainer and let cool about thirty minutes. Use your fingers and push/pull on the skin surfaces. The skin slides right off.
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Old 05-18-2008, 10:25 PM   #18
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Oh, I love PICKLED beets! I use 1/3 each sugar, white vinegar and water.
I also like plain cooked beets, but I don't want them fancied up too much. I just love the earthy taste and smell of the beet.

I know beet greens are supposed to be extremely nutritious, but I have never had the urge to try them.

I think beets are so cool to work with...you just need a pair of gloves.
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Old 05-18-2008, 10:36 PM   #19
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Quote:
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I know beet greens are supposed to be extremely nutritious, but I have never had the urge to try them.
Try them - delicious. I use the following recipe from cooks dot com


BEET GREENS
1 lb beet greens, well washed
3 cloves garlic
1 tablespoon butter
2 tablespoons olive oil
1/2 chicken bouillon cube
1/4 cup water

In a large saucepan, bring 1/4 cup water to a rolling boil. Drop in washed beet greens. Peel garlic cloves and slice or shave thinly (a vegetable peeler or garlic mandoline may be used) or, alternatively, finely mince the garlic. Add to water along with the greens.
Stir often to ensure greens cook evenly. As greens begin to wilt and water evaporates slightly, add butter.
Reduce heat and cook for only 5 minutes after greens have wilted (for young greens - older greens will require a few addtional minutes to tenderize. Taste them and see if they are done).
Combine bouillon cube with olive oil. When butter has melted, stir in olive oil.
Drain greens; season to taste with salt and pepper. Serve. Note: If you have chicken base, substitute 1/4 teaspoon for the bouillon cube.
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