BEETS

Beets General Info
Cooking tips:
Rinse and scrub the dirt, trim the stems one inch long and leave the taproot, otherwise the color will bleed when they are cooked. Place them in a pot and just barely cover with cold water. Bring to a boil and simmer until tender (approximately 30-40 minutes, depending on size.) Drain; allow to cool to room temperature. With a paring knife, slip off the skins, slice, chop, or leave whole. They are also. Delicious cold or added to salad.

Chilled Stuffed Beets
From Alison Rosen

6 beets, cooked
1 c. peas, cooked and drained
2 celery stalks, chopped
1 green onion, chopped
2 T. sour cream
dill, salt, pepper

Cut top off of each cooked beet. Scoop out the middle with a melon ball tool. Chop up the scooped out beet and toss with all ingredients. Season with salt & pepper. Fill each beet with mixture and garnish with dill.

BAKED BEETS
Trim and wash the whole beets, leaving the skins on. Put them in an ovenproof pan and bake at 300 until tender (usually 1 hour for 1 ½ inch beets).

GRILLED BEETS
Wash 8 beets and slice 1/4 inch thick. (No need to peel) Combine with 2 T Of olive oil and toss to coat. Grill over medium heat, turning often, for about 20 minutes. When they're charred- they're done!

HARVARD BEETS
4 cups of cooked diced beets
5 T red wine vinegar
2 t cornstarch
fresh pepper to taste
1/2 C sugar
1/4 C orange juice
1/2 t salt
1 T butter

Combine the sugar, vinegar, cornstarch, salt, and pepper in a heavy sauce. Whisk well and bring to a boil over medium heat, whisking constantly until mixture is clear and thick (approx. 4-5 min.). Whisk in the butter, pour the sauce over the beets, and toss. Serve hot or at room temperature.

STEAMED BEET GREENS
6-8 cups loosely packed beet greens
4 T butter
6 T finely chopped onions
3T lemon juice
freshly ground pepper to taste
salt to taste

Rinse the beet greens well and leave the water clinging to the leaves. Melt the butter in a skillet. Add the greens and lemon juice; cover, and cook for 5 min. Add the onions and seasonings, stir well, cover, and cook until the greens are wilted (approx. 4 min.). Serve immediately.