Source: Heritage, Rochelle’s Invention cir. 1997
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.
|3 large beets or 6 small beets||Fresh mint|
|Olive oil||Salt/pepper to taste|
Note: you can use a pressure cooker or regular pot to cook the beets.
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.