Beet Recipes
Harvard Beets
You Need:
- 5 medium fresh beets (about 1 1/4 lbs.)
- 1 Tbsp. corn starch
- 1 Tbsp. sugar
- 3/4 tsp. salt
- a dash of pepper
- 2/3 c. water
- 1/4 c. vinegar
Directions:
Prepare and cook fresh beets. Cut into slices. In small saucepan, stir together corn starch, sugar, salt and pepper. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Stir in beets; heat through. Serves 4.
Chilled Beet Borscht
You Need:
- 4 large (3-inch diameter) beets
- 3 cups water
- 1 tsp. salt
- 1 to 2 Tbsp. lemon juice, to taste
- 2 to 2 Tbsp. sugar or honey, to taste
- black pepper
- 1 to 2 Tbsp. freshly minced dill (or 2 tsp. dried)
- 1 medium cucumber, peeled, seeded and grated
- 2 to 3 finely minced scallions (whites and greens)
- optional: 1 medium-sized dill pickle, finely minced
- 2 cups buttermilk
- Optional Garnishes:
- a spoonful of sour cream or yogurt
- slices of boiled potato
- chopped hardboiled egg
Directions:
1. Peel and trim the beets, and place in a medium saucepan with the water and salt. Bring to a boil, lower heat, partially cover, and simmer until beets are tender (about 20 - 30 min.). Remove beets with a slotted spoon, and transfer the water to a medium-large bowl or container.
2. When the beets are cool enough to handle, grate them coarsely and return them to the water. Stir in remaining ingredients, except buttermilk and garnishes. Cover and chill until cold.
3. When the borscht is cold, stir in the buttermilk. Taste to adjust salt, pepper, lemon juice, sugar or honey. Serve topped with any combination of garnishes.
Whole Beets
You Need:
- 12 to 15 tiny beets, tops and all
- 2 tablespoons oil
- juice of 1 lemon
- 1 green onion, chopped
- 1/2 teaspoon dill weed
- 1/2 teaspoon tarragon
- 1/2 teaspoon salt - (a squeeze of garlic) Directions:
1. Wash beets well and remove inedible parts, leaving them whole and keeping the skin and leaves.
2. Heat oil, lemon juice, onion, and seasonings in a heavy pan with a tight-fitting lid.
3. Add beets and steam over medium heat.
4. Check after 5 minutes, and add a small amount of water to prevent burning if necessary.
5. Cook until tender. Serves 4 to 6.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald