I'm ashamed to say that I haven't done a thing with beets this week. I meant to look for some fresh ones while I was out the other day...and I just totally spaced it out. I did contemplate buying some brussel sprouts while I was at the grocery yesterday but I decided against it for this week.
Ingredients 3/4 cup white sugar 4 teaspoons cornstarch 1/3 cup white vinegar 1/3 cup water 2 (15 ounce) cans sliced beets, drained 3 tablespoons butter 1/4 teaspoon salt 1/4 teaspoon pepper Directions 1.In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
A few years ago we grew our own beets and we would pickle them. We would clean them, with the root on, if you cut the beet before cooking they would bleed, or the flavor would be lost, place them in a big black Iron pot, build a fire under the pot and cook them until they were tender, when they were done the peel would slip off and all you had to do was cut the root off. These were really good right out of the jar.
Ingredients 10 pounds fresh small beets, stems removed 2 cups white sugar 1 tablespoon pickling salt 1 quart white vinegar 1/4 cup whole cloves Directions 1.Place beets in a large pot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel. 2.Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar. 3.In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids. 4.Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
I am not sure it will be today, but I plan to serve a heart healthy meal that includes: Chicken Breast - grilled on my counter-top grill & seasoned with Mrs. Dash. CousCous with a RED bell Peppers & Mandarin Oranges mixed in. and a fresh salad of "Spring Mix" if it is available & topped with shredded beets [from a can, drained]. Salad dressing of choice.
Linda - North East Indiana, USA `Goal to build myself up to reach 1,000 fitness minutes per month.
Coincidentally, here's some interesting Beet info condensed from a Dr. Jonathan V.Wright health newsletter that I received in my e-mail today:
"I wasn't really familiar with beetroot until this year. ...After consulting a few different recipes, I decided to go for something simple — I roasted the beetroot in the oven with a little olive oil and sea salt." "...I don't have them very often, but I might want to change that. Because little did I know, ...I was also taking a step that could possibly help to save my brain." "At Wake Forest University's Translational Science Centre, researchers focused on aging recently turned their attention to beetroot. Well, beet juice specifically." "...Beet juice is rich in nitrate, which our bodies turn into nitrite, which in turn can improve blood flow by helping to open blood vessels." "The researchers say that nitrite is particularly beneficial because it targets the places in the body that have the greatest need for increased oxygen." "So why is this so good for the brain? Certain areas of the brain get less oxygen as we age — this decrease has been linked with dementia and poor mental performance. A boost in blood flow gets more oxygen to your noggin, which can keep your mind sharp and maybe even protect against dementia." "...Nitrates are also found in high concentrations in celery, cabbage, and leafy greens."
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