Friday, March 23, 2012

It's Beets!



Who doesn't love beets? Really.....Let's be completely honest.  From lowering cholesterol to possessing anti-aging qualities, this amazing earthy item is a good source of protein & fiber too. The root & leaves prevent coronary artery disease & stroke. Plus, your getting vitamins A, C, E, K, & B6!!! Can it get any better?  Yes it does! Beets are cancer cell fighters! Hip, hip, hooray for beets! So..... I thought I'd tell you about two wonderful recipes that will allow us to use every part of this super veggie. I owe great thanks to my amazing sister for the pickled beets recipe & our mom for getting us hooked!

Pickled Beets
Beets are usually sold 3 per pack.
Buy the smaller beets, because the really large ones have more of an earthy flavor. 
(That's big sis information:))
Wash them thoroughly and cut off the stems leaving a couple inches.
Also, do not cut the end of the roots.
Place them in corning ware with one inch of water and cover with foil.
(You could use your glass lid, but I like the foil because it allows a little steam to escape.)


Cook for about 2 hours at 350.


Your beets should be soft, but not so soft that they fall apart.
(Pierce with a fork if your unsure.)
Get them out of the juice and onto a regular plate.
Let them cool to room temperature for about an hour before peeling.
Don't forget to enjoy your beautiful, pink fingers:)
(P.S. If you make this when you color your eggs, save the dye!
It makes a beautiful deep rose.)
Slice them about 1/4 of an inch and place in a bowl.


Add fresh parsley, salt, olive oil, and crushed garlic to your liking.
Last, add 1-2 teaspoons of vinegar.
Lightly, toss and coat your beets.
They can stay fresh in your fridge for up to three weeks.
Don't forget to seal it with a lid or everything will smell like
pickled beets!

I love my beets on toast for a light lunch!

And next......


Beet Greens
Take your beet greens and cut them into 2inch pieces. Let them soak in cold water while you do the next steps.


Cut up 2-3 strips of bacon. Place in a non-stick skillet and cook until lightly brown.
(Don't feel guilty about the bacon grease.....remember that it will be balanced out with the
cholesterol fighting leaves:))
Add 1/2 a chopped onion.....
When the onions are softened and they start to brown, add 1 minced garlic clove, (or more if you like).

Add half a cup water and 1 Tbsp of sugar.
When it's boiling, add your beet greens, reduce your heat and cover.
It may take 7-14 minutes for you greens to tenderize, so pay close attention. 
And last......add your cider vinegar, (3 Tbsp), if you really like the pickled flavor.
This makes a great side dish!

Hope you try & enjoy!




2 comments:

  1. I love beets and make a pretty good Russian brosche. I am going to try your easy recipes soon to change things up!

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    Replies
    1. Sounds deelish! Let me know what you think:)

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