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Old 05-04-2005, 06:51 PM   #21
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ironchef, that sounds good, I may have to try it when I find the yellow beets. They were out last week at Saturday Market, will try again this week, even if it rains. Need to get there when the open as they sell first.
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Old 05-04-2005, 07:26 PM   #22
 
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ironchef, that dressing sounds wonderful!

I love yellow and white beets! They're so much sweeter than red and with the white you don't have to worry about stains. Usually one of the organic farmers at the Saturday market offers all three, but I don't remember any last winter. (Our beet season is fall-very early spring.)
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Old 05-05-2005, 02:36 AM   #23
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That salad sounds devine! could I substitute another vinegar for the Banyuls Vinegar ?
Would it be okay to substitute truffle flavored olive oil?

Pam
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Old 05-05-2005, 03:05 AM   #24
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Quote:
Originally Posted by Pam Leavy
That salad sounds devine! could I substitute another vinegar for the Banyuls Vinegar ?
Would it be okay to substitute truffle flavored olive oil?

Pam
The truffle flavored olive oil is pretty much the same thing. You can substitute either Sherry or Balsamic Vinegar for the Banyuls, although either would give a slightly different change in flavor.
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Old 05-06-2005, 01:55 AM   #25
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Quote:
Originally Posted by ironchef
The truffle flavored olive oil is pretty much the same thing. You can substitute either Sherry or Balsamic Vinegar for the Banyuls, although either would give a slightly different change in flavor.


Thank you Ironchef!

Pam
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Old 05-06-2005, 03:19 AM   #26
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I spent years and years not eating them because I thought I didn't like them. I bought some a couple summers ago and now I'm hooked.

I like baby beets best. I roast them (EVOO and S&P) at 450 until they are tender (30+ minutes). They will pop right out of their skins when they're done.

That salad up there looks tastey though, I'm going to try that one of these days.


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Old 05-06-2005, 08:26 AM   #27
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Beets are great, we just planted 2 rows in the garden. We eat beet greens but they need to be washed several times because they have alot of sand in them. All the above recipes sound really good and I will try them. We love beets. I can 15 pints of pickled beets and freeze about 12 qts.
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Old 05-06-2005, 09:07 AM   #28
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thump, what kind of beets do you grow? is your soil sandy? do you pile up the soil around the beets as they grow? my beets are very good, and like zereh said, are delicious when picked small. i like to pickle the small ones whole in mason jars. great on salads, or just with some farmers cheese and rye bread.
the odd thing tho, is that they seem to take twice as long to grow as they are supposed to, from what i've read.
i grow detroit dark reds, early wonders, and an heirloom that i can't remember the name. it has concetric rings in it.
my soil was sandy ( the garden was overused and chemically abused for so many years), but i've been trying to get more organic material into it. maybe that's why, i might have the wrong balance of nutrients, or not the right soil structure.
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Old 05-07-2005, 01:30 AM   #29
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I bought 12 beet plants on am impulse last weekend. No idea how they will do.

It is really exciting checking up on them each day!

Pam
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Old 05-07-2005, 05:11 AM   #30
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I've really been enjoying this thread, especially since I never had a fresh beet until a few years ago when I moved here. Now my neighbors will bring me fresh beets for months. I'm not into canning (I'm a coward), so get a bit stretched for ideas. I love beets, though, so manage somehow. I have one problem with beets that is the same with sweet potatoes. Most recipes call for sugar, lots of sugar. I personally have never figured out why a vegetable that is sweet to begin with needs syrup. I like both veggies with a spicy/hot treatment so you really can enjoy the natural sweetness of the root.
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