Beets

Does anyone have a good recipe for beets that isn't sweet or too vinegary? I really want to like these critters(why the obsession? I don't know, maybe they're so "pretty"?)I've tried canned, jarred, fresh, all pickled. YUCK! I use the canned/jarred in my pickled eggs, but eat the eggs only. I've bought fresh off the farm pickeled, yuck again. A co-worker brought some in today that she bought fresh yesterday, roasted them then marinated them in a cherry vinegar and olive oil. She offered, I refused. Any ideas for me? Thanks ya'll.

I usually get fresh beets and roast them in the oven. Maybe sprinle some olive oil and s&p. Most of the time though I eat them plain. What dont you like about them? If it is pickled flavor or a sweet flavor that can be taken away. If it is the general earthiness of a beet that you dont like, then maybe you need to find another vegetable. A beet is earthy tasting, no way around it.

The way people mask that is with the pickling, or sweetish sauce (like the "harvard beets" preparation). Sounds like that is exaclty what you dont like about them.

I would try fresh, unadorned roasted beets. If you dont like those, you probably dont like beets.

Rusty - been there. I think some of us just aren't meant to eat beets.

Please report if you succeed.

Try beets this way: get fresh beets, steam them gently, slice them and grate some sharp cheddar or monterey jack cheese on top, then let the cheese melt under the broiler. This is some good eating (but then again, I love beets!); it may just be the way that you would like them - or at least they might be more edible for you.

Good luck! Beets are great.

I just use fresh beets, steam them also, and serve with plenty of butter, s&p. m-m-m-.

The other thing I thought of is to try golden beets, they are more subtle in flavor. Still earthy, but not quite as much as their red friends.

quote:

Originally posted by Phishmonger

I just use fresh beets, steam them also, and serve with plenty of butter, s&p. m-m-m-.

This is more on the lines of what I was hoping and the cheese as well, yum. Peel first? Maybe at the age of 44(other thread individual) also, I will like beets.......for the first time.

I remember having the forkful of beets in one hand and a glass of milk in the other (poised inches away from my face) to chase the beets. There was no leaving the table until the plate was clean. Thank God we didn't have beets and boiled okra on the same nights!

I wonder if you will really like beets, or just the butter and cheese. I am gonna post this as a new topic, as i truly dont understand it.

When I was growing up in New Jersey in the 1950's, there was an old Polish man who had the biggest and best garden in the neighborhood. He and a local doctor had an unofficial contest each year over which one of them could grow the best vegetables. Of all the stuff in the garden, the old man told me that in fresh beets he could actually taste the soil they were grown in. The doctor's beets, he said, revealed the reason why the doctor never grew as good a vegetable as he did. The soil just wasn't as sweet as the old man's. Maybe the beet-haters in this world have never tasted beets grown in the perfect (for them) soil. pb

My mom used to make a recipe similar to this.
And they were so good.
--------------------
HARVARD BEETS

1 (1 lb.) can beets, sliced (save liquid)
1 tbsp. cornstarch
1/2 tsp. salt
Dash of pepper
1/4 c. vinegar
1 tbsp. sugar

Drain beets, reserving liquid. Add enough water to beet juice to make 2/3 cup liquid. Combine cornstarch, salt and pepper in saucepan. Add liquid and vinegar. Stir until smooth. Cook, stirring constantly until mixture thickens and boils. Boil 1 minute, stirring. Add sliced beets and sugar, heat through.

You can always back off the sugar if you dont want them too sweet, but I think the ratio is good here.
(and of course, you can use fresh beets, but I always use canned)
(one of the few veggies that I buy canned)

quote:

Originally posted by Ashphalt

Rusty - been there. I think some of us just aren't meant to eat beets.

That would be I.

Beet Borscht soup is a way I really enjoy beets ... but I only like it hot, and unsweetened.
The way I make it is very simple ... I go to the store and buy a jar of Manishevitz Beet Soup (which is really just beets in a clear red broth) and then I puree it, heat it and serve it with a large dollup of sour cream.
A good wintertime soup too.

Fresh beets are wonderful, and easy in the microwave. I Usually find them at Wal-Mart, 3-4 to a bunch, try to get them in uniform size and look for fresh and crisp leaf tops. Cut off the tops, leaving about 2" on the bulb. Rinse well, and microwave in about 4 TBS of water in a microwaveable bowl for 12-15 min. I check after 12 min, with a fork, if it comes out easily, it's done, if not, give them another couple minutes.

Run them under cool water, peel the outer skin, slice, add butter and salt.

My wife is Russian born, but now an American Citizen. She of course loves beets. Her favorite recipe for Beet Salad: Boil beets until soft knife or fork tender, cool then put in the fridge. Peel then grate add Mayonaise (another Russian staple trust me more widely used then Sour Cream) salt, pepper and mix.

I like beets cooked about anyway but not turnips? Go figure.

Paul E. Smith
Knoxville, TN

I really like beets that are roasted with a little olive oil. But, when I don't have the time for that type of preparation, and if I am craving beets (believe it or not, sometimes I do crave them), I have perhaps the easiest recipe for a cold beet salad/side dish.

Drain one can of sliced beets, combine with a bit of sliced onion, and then toss with a few tablespoons of Rikki's Ginger Sesame Dressing (a very good product that is sold at Costco, in the refrigerated section). Serve on a bed of lettuce, and you have an interesting, healthy, and very tasty side dish/salad. Prep time is perhaps 2 minutes.

Herbed Beets with Horseradish Sauce

2 pounds beets, peeled, and chunked
2 t fresh thyme
1 t salt
1/2 t black pepper

Toss together and bake at 400F until tender. (Note: smaller chunks cook more quickly). Allow to cool.

Meanwhile whisk together sauce:
2 T olive oil
1 T apple cider or other mild vinegar
2 T horseradish

Toss with beets with sauce after they've cooled. Serve on top of a bed of arugula, or steamed beet greens. Top with toasted walnut halves or pieces.

Optional: Add 2 T chopped chives and/or chopped prosciutto or shaved serrano ham to taste.

A salad we do at the restaurant goes somewhat like this:

Wrap beets individually in aluminum. Braise in the oven. Let cool, then peel and dice. Add julienne carrot, julienne red onion, chopped parsley, salt and pepper. The dressing is red wine vinegar, a little honey and oil.

Top with crumbled goat cheese!

Steamed, pickled or sweet... I like them all... So guess I cant be of any help on this one...

Dearfolk,
Only slightly off-topic:... HAROLD! Eat your beets!!
Gracious, I sure hope someone out there understands that one. As much as I like beets (either pickled or buttered), this reference is admittedly reaching quite a bit.
Not Maudelinly, Ort. Carlton in 30601-land.

The classic Greek beet salad involves boiling them with their greens until somewhat tender, then slicing and marinating in olive oil with (optionally, esp. since you aren't that big on the vinegar) a little bit of lemon juice or vinegar, and maybe a little garlic if you're into that. Serve 'em hot or cold with the greens. They're especially nice as an accompaniment to fried salt cod (bakaliaros) and skordalia, which is like a Greek aioli.

quote:

Originally posted by Ort. Carlton.

Dearfolk,
Only slightly off-topic:... HAROLD! Eat your beets!!
Gracious, I sure hope someone out there understands that one. As much as I like beets (either pickled or buttered), this reference is admittedly reaching quite a bit.
Not Maudelinly, Ort. Carlton in 30601-land.

I get it! Perhaps after consuming a bushel load of beets, you and I could go for a drive along the coast in our modified Porsche/hearse hybrid. Oops, lookout for that cliff...

Buddy

P.S. Saw it literally 30 times in the theatre in the '70s & '80s. Bought the VHS when it came out; now my daughter owns the DVD. Still one of my faves!

One of the hot restaurant trends around here are Flat Breads which are just very thin crust wood-fired pizza with salad (or tradit.pizza toppings) on top.

One popular one is with Beet Salad on top. It's Yum

Beets...ewww! Rusty, I've tried them occasionally, because same as you, I think they look too pretty to taste bad. But I just can't do it. I think you've got the best idea yet; dye the eggs and throw the beets out!

Beets love them its about the only veg that I eat without having to put anything on them just nakid. Love beet greans sauted in olive oil with garlic and anchovie paste then sprinkle with Romano cheese. Chow Jim

When I pickle eggs, I always use beet juice. I do not know that it adds much flavor but it sure makes them look pretty.

I use lots of other stuff too like vinegar, salt, hot peppers onions, garlic and a few other spices haning around.

Paul E. Smith
Knoxville, TN