ah, you gotta love em or hate em!!
i get monthly urges to get some big fat organic ones,
boil them for 30 min untill the knife just slips out with ease (al
dente)...
then i drain them and fill the pot with cold water to cool down and
skin them,
meanwhile i mix 1part white vinegar with 3parts of tepid water and a
teaspoon of kosher salt (or a little less depending on if they are
small beets)
cut the beets into smaller cubes and submerge into the brine in an
airtight jar
and mMMMMMMm yea......i eat them on salad...with organic cottage cheeze
and top with chow mein noodles....or if you prefer cut some thin slices
of red
onion to mix with the beets....they stay good for at LEAST month...

and i love adding the beet brine to vegtable juice/tomato juice and
even better
bloody marys !!gives it such a nice flavor.and the color is so fitting
for it as well .

http://minstrelsculinaryendeavors.blogspot.com/ this weeks blog BEER!!

On 2005-11-15, wrote:
ah, you gotta love em or hate em!!
i get monthly urges to get some big fat organic ones,

I'm definitely in the love 'em category!

I like them in most preparations (lightly cooked, in salad, raw and
thinly sliced, juiced, etc.), but this curry is one of my favorites.

Dice beets into 1/2 cm cubes.
Heat a few Tbsp of oil, and add some mustard seeds.
Once they begin to pop, add curry leaves and a pinch of asafoetida.
Add the beets, a little salt, and some ground red chili; and mix.
Roast at medium heat, stirring occassionally to cook them evenly.
Garnish with chopped cilantro, and serve with yogurt & rice.

Sometimes I also add a little (more coarsely diced) potato, too.


N.

asafoetida..... ive never had the chance to try this plant resin,
though i read it tastes of licorice......
sounds wonderful,
is the red chili ground chili peppers
or the chili combination of chili,cumin,oregano,garlic and paprika?
sounds incredible, i love Indian food (correct?)
am i correct in assuming you use partially cooked beets?
i know raw foods diet friends who grate them
and eat them raw..
sounds wonderful with potatos too!!

On 2005-11-17, wrote:
asafoetida..... ive never had the chance to try this plant resin,
though i read it tastes of licorice......

It's related to fennel, but I don't think it licorice; it's more
reminiscent of (but unlike) garlic powder, I'd say. It has a very
pungent, sulfur-based aroma.

is the red chili ground chili peppers
or the chili combination of chili,cumin,oregano,garlic and paprika?

The former; though some of those herbs/spices might be a nice
addition.

sounds incredible, i love Indian food (correct?)

Yup!

am i correct in assuming you use partially cooked beets?

Actually, I use raw beets, but cut them small and roast over medium
heat to let them cook all the way through. They usually end up
slightly crispy on the outside.

i know raw foods diet friends who grate them
and eat them raw..

Yeah, I sometimes like to slice them very thin and add to spinach
salads.

sounds wonderful with potatos too!!

Yeah, I didn't think about mixing potatoes and beets in this till I
had some one of my aunts had made. The difference in texture and
flavor between the two is really pleasing.


N.

Natarajan Krishnaswami wrote:
On 2005-11-15, wrote:
ah, you gotta love em or hate em!!
i get monthly urges to get some big fat organic ones,

I'm definitely in the love 'em category!

Me too! You gotta love this Russian Vegetarian Borscht from
Cooksrecipes.com!

1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inch strips
2 large garlic cloves, finely minced
1 bay leaf
1 tablespoon sugar
6 cups vegetable broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup tomato puree
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Sour cream for accompaniment

In a Dutch oven, heat oil and butter over medium heat and saute onion,
carrots, parsnip and beets until onion is translucent. Stir in the
garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage,
potatoes and tomato puree, salt and pepper. Simmer, covered until
vegetables are tender, about 20 to 30 minutes. Remove from heat and
stir in vinegar. Cool to room temperature and refrigerate overnight. To
serve: Ladle cold soup into bowls and place a dollop of sour cream on
top. Serves 6.

Viviane