Beets

Choose: Firm, smooth beets with a deep red color, and, if available, fresh
looking tops. Choose beets that are the same size. One pound of beets makes 3 to 4 servings.

Store: Beets should be stored in the refrigerator and are best if used within 2 weeks.

How to use: Wash beets well. Beet greens should be removed (see Greens for how to cook), but leave an inch or 2 of stem. Do not peel beets until after they are cooked. Cook, covered in boiling water till tender, about 35 - 55 minutes. Cool slightly and rub off skins.

Recipes

Red Flannel Hash

2 cups cooked corned beef, diced	2 cups boiled potatoes, diced
1 cup cooked beets, diced	2 Tbsp. oil
1/4 cup low fat milk	Pepper to taste

1. Mix together corned beef, potatoes and beets.

2. Heat oil in a heavy skillet over medium heat. Add meat and vegetable mixture.

3. Pour milk over mixture. With a spatula flatten hash into skillet. Cook over low heat until one side is brown. Turn and brown other side. Serves four.

Mustardy Beet Salad

4 medium beets, unpeeled

Salad Dressing:

2 Tbsp. lemon juice
2 Tbsp. mustard
1 Tbsp. vinegar
1 Tbsp. oil
1 tsp. sugar
2 tsp. dill
Pepper to taste

1. Cook the beets in enough water to cover until they are just tender (about 1 hour), peel them, and slice them crosswise.

2. Combine all the dressing ingredients in a medium bowl.

3. Add the beets to the bowl and stir them gently to coat them with the dressing.

4. Refrigerate for 1 hour before serving. Serves 5 - 6.

Harvard Beets

6 - 8 medium beets
1/2 cup sugar
1 Tbsp. cornstarch

2 Tbsp. butter or margarine
1/2 cup orange juice

1. Cook beets, covered in boiling water for 35 - 50 minutes. Cool slightly, rub off skins and slice.

2. Combine sugar and corn starch.

3. In a small pot, melt 1/4 cup butter or margarine. Add the sugar and corn starch mixture, and 1/2 cup orange juice. Mix well. Simmer 5 minutes. Stir often.

4. Pour over beets. Mix and serve. Serves 6.

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Last modified: March 1, 2006