And what to do with those beets . . .
August 09, 2006
So you've used the beet greens, I hope, and are now wondering how to salvage those naked little bulbs in your veggie bin before they rot. Now, before you decide to abandon them to a moldy fate, I implore you to give them this one chance to redeem themselves as a wonderful salad.
Beets have a very "rooty" taste and when cooked, the texture is nothing like a potato but more like . . . well, I can't really say there is anything like a cooked beet. If you've ever had beets from a can, fresh beets are slightly more crunchy and have more of that characteristic minerally taste to them. I used my "leftover" beet bulbs to create a quick shredded salad. You can be as creative as you'd like to be and add it to a regular green salad, or cubed rather than shredded tossed with cooked, chilled asparagus. The possibilities are endless.
You will need:
- 5-8 beets, stems removed, washed
- 1 can of small mandarin oranges
- 4 tbsp of red or white wine vinegar
- 6 tbsp of olive oil
- salt & pepper to taste
- 1 tsp of sugar
Step One: In a pot of water (about4 cups), place the beets and cook over medium-high heat for about 35-45 minutes or until very tender. Remove from heat, drain, and plunge into an ice bath.
Step Two: After the beets are chilled, peel them and shred the bulbs on a cheese grater or cube up for tossed salad. Mix the oil, vinegar, salt, pepper, and sugar in a separate bowl. Drizzle over the beets and toss with small mandarin oranges.
You can eat the beets like this, or take these beets and sprinkle them over a salad. If you have a good beet recipe, please share. I am also trying to find a recipe for creamed beets to make with latkes. Mmmm.
