Can't Beat The Beet
By Doris Romeo
Aug 6, 2006 - 1:36:00 PM
Beets are a very underrated veggie. They are delicious, naturally sweet, and rich in vitamins and minerals, and a great compliment to any meal. The outdoor farmers markets have beets of many colors, such as yellow, striped, light red and the well-known purple.
Local farmer's market beets. Photo by Olga Litvin
Sweet and tart beets
5 or 6 beets, trimmed, but not peeled
2 T. brown sugar
1/2 stick butter or soy margarine
1 1/2 T. white vinegar
Salt and pepper to taste
Cook or bake the beets until tender. Remove and let cool. Peel and julienne the beets. Heat the butter in a skillet. Then add the beets, sugar, and sauté for two minutes. Add vinegar, salt and pepper. I like to serve this dish on a large platter with a variety of other veggies and rice pilaf.
4 beets, any color
1 tsp. lime juice (fresh only)
1 T. sour cream
1 T. butter or margarine
1 T. heavy cream (soy milk is great)
2 T. olive oil
Salt and pepper
Wash the beets well. Cut into quarters, put them skin down on a cookie sheet, pour oil over them and salt and pepper. Put them uncovered in a 350˚oven for about 35 to 40 minutes, until tender. Remove and cool a little. When cool enough to handle, remove the skin, put all the ingredients in a food processor and blend until well pureed.
Serve as a side dish with other pureed vegetables, such as carrots and peas for a nice color combination.
© Copyright 2011 by canyon-news.com