Re: : Beets

[Guest guest]

My Betty Crocker Cookbook says you can boil them whole, young, with 1 " stem,

for 30-60 min, run cold water over them and slip off skins and root ends.

For quick cooking pare and dice or slice, boil 10-20 min. Can add butter,

with basil, savory, coriander or caraway. Or can bake at 350 for 40-60 min.

Harvard beets: 3 c diced cooked beets (I use sliced) 3 T flour, 2 T sugar 1

t salt, 1/3 c vinegar. Cook stirring constantly until smoothly blended and

thickened. (I thicken with about 1 T cornstarch)

You can also shred raw beets, cook 8-10 min and serve buttered.

Or 3 c sliced cooked beets, 2 T flour, 1/4 c sugar/ 1/2 c orange juice and

2 T butter. Bake in covered pan 15 min. at 350.

Lolita

>My mother always made Harvard Beets which is a variation of a sweet and

>sour dish. I have no measurements, but you could probably find a more

>precise recipe in a basic cookbook. I have used canned or fresh

>beets..your choice. Use the red beet water to make a sweet and sour

[Guest guest]

Hi listmembers,

usually I'm a reader of this list, but I could not resist giving you

the best ever beet recipe I've ever tasted, composed by the english

star-chef Oliver, totally surprising:

Baked Beetroot with balsamic vinegar, marjoram & garlic

serves 4

455g (10 small ones) fresh raw beetroots, golfball size, scrubbed

10 (yes, ten) cloves of garlic, unpeeled & squashed

1 handful fresh marjoram/sweet oregano, leaves picked

salt & fresly ground black pepper

10 (yes, again ten) tablespoons balsamic vinegar

6 tablespoons extra virgin olive oil

Preheat over to 200C/400F. Put beetroot in dish, add all ingredients,

season generously with pepper & salt, cook for 1 hour until tender.

Preparation time: 10 minutes, even less if you're a fast cook.

delicious, lovely!

Marjan

> My Betty Crocker Cookbook says you can boil them whole, young, with

1 " stem,

> for 30-60 min, run cold water over them and slip off skins and root

ends.

> For quick cooking pare and dice or slice, boil 10-20 min. Can add

butter,

> with basil, savory, coriander or caraway. Or can bake at 350 for 40-

60 min.

>

> Harvard beets: 3 c diced cooked beets (I use sliced) 3 T flour, 2 T

sugar 1

> t salt, 1/3 c vinegar. Cook stirring constantly until smoothly

blended and

> thickened. (I thicken with about 1 T cornstarch)

>

> You can also shred raw beets, cook 8-10 min and serve buttered.

>

> Or 3 c sliced cooked beets, 2 T flour, 1/4 c sugar/ 1/2 c orange

juice and

> 2 T butter. Bake in covered pan 15 min. at 350.

>

> Lolita

> >My mother always made Harvard Beets which is a variation of a

sweet and

> >sour dish. I have no measurements, but you could probably find a

more

> >precise recipe in a basic cookbook. I have used canned or fresh

> >beets..your choice. Use the red beet water to make a sweet and sour