Beet salad

Beet Salad

Source: Heritage, Rochelle’s Invention cir. 1997

Personal notes:
Guarantee.  You will never buy a can of beets again!  When our farmer grew the crop of beets in our field, I was so intrigued with their appearance, that I had to find a way to cook them, rather than toss them.  I had very little exposure to beets as a child.  I think the only ones I had ever tasted were those from the salad bar!  Our farmer had gold beets, and the Chioggia beets.  They were beautiful and had a green sprout-something close to a chard or spinach, and turns out, you too can eat that!  Anyhow, beets are great, the more you eat, the better you’ll feel.  Enjoy.

Beet salad
3 large beets or 6 small beets Fresh mint
Olive oil Salt/pepper to taste
Balsamic vinegar
1 onion

Note:  you can use a pressure cooker or regular pot to cook the beets.

Directions:
Clean and rinse your beets, cut off the green top, and the rough ends.  To achieve a more even cook, cut beets in half and keep them all about the same size.

Fill stock pot or pressure cooker with appropriate amount of water, enough to cover the beets.  Cover, and boil.  Cook in pot until you can easily pierce the beet w/ a fork or knife.  In the pressure cooker, this process should take about 10 min. under boil.

When beets are cooked, run them under cold water, this will blanch their skins, allowing an easy peel of the skin.  Once beets are peeled, dice them.  I prefer to cut in half, then dice.

Put all diced beets in bowl, add desired amount of olive oil and balsamic vinegar.  Pinch min from plant, dice and add to beets.  Add in diced onions, salt and pepper to taste.  Toss and voila!  Enjoy

Note:  Feel free to adapt this recipe to your personal likes and dislikes.  When we met our Italian friend, Giovanni, he introduced adding fresh chopped mint along with his home-made vinegar-wow, what a flavor it gave it!!!  Now, w/ out those ingredients, I almost feel robbed of taste when we have these beets.

serves 6

Roasted beet, asparagus and garlic salad

Roasted beet, asparagus and garlic salad

Source: Adapted from ‘The New Vegetarian Epicure’ cookbook

Personal notes:
Beets, a wonderful root vegetable with enormous health benefits, Beets have been shown to provide antioxidant, anti-inflammatory, and detoxification support-so eat them up!

1 lb. red beets (small if possible) 2 Tbs. balsamic vinegar
1 lb. golden beets ¼ cup fresh orange juice
1 lb. slender green asparagus 1 Tbs. minced onion
1 head garlic ¼ cup + 1 Tbs. olive oil
salt & pepper to taste

Directions:
Trim the beets, leaving an inch of stems, and scrum them well.  Break the garlic up into individual cloves, but don’t peel them.  Put the red beets in one glass baking dish and the golden beets in another and scatter the garlic cloves evenly between them.  Add about ½ cup of water to each dish, cover them tightly with lids or with foil, and cook them in a 400* oven for about 1 hour, until perfectly tender.  The time will vary a bit depending on the size of the beets.

Meanwhile, wash the asparagus stalks and trim off any tough ends.  Drizzle them with a tablespoon of olive oil, roll them around on a baking sheet until they are evenly coated, spread them out, and sprinkle them with salt.  Set aside until the beets are cooked. When the beets are tender, allow them to cool slightly so you can handle them, then peel and cut them into wedges or slices, keeping them separate.

At the same time, raise the oven temperature to 450* and roast the prepared asparagus stalks for 15-20 minutes, depending on their thickness until tender but not browned.

Squeeze about 10 cloves of the soft, cooked garlic into a bowl and mash it well with a fork.  Add the remaining ¼ cup of olive oil, the balsamic vinegar, orange juice, minced onion, salt, and pepper, and whisk together thoroughly. In separate bowls, add 2 tablespoons of the dressing each to the red beets, golden beets, and asparagus.  Toss gently to coat, and leave the vegetables to marinate for a few hours.

Just before serving, arrange the beets and asparagus on individual plates in attractive random patterns of these spectacular colors.  Don’t toss them together, or the red beets will stain everything!  Serve this salad at room temperature.

Serves 6-8