Cukes are going insane this year!! First time I ever grew gourmet beets too. Need to figure out how to prepare them. lol.
Chris
Chris
Non-Pepper Harvest Today
- Thread starter cmpman1974
- Start date
Great looking harvest Chris. Everything looks so fresh and lush.
I've never tasted a beet.
Good luck with those,... lol.
I've never tasted a beet.
Good luck with those,... lol.
Looks good mate, this info might help with you beets.
Preparing : To cook beetroot whole, first rinse under cold running water. Cut the stalks to about 2.5cm above the beetroot and don't cut away the root or peel it - or the glorious deep red color will bleed away. When serving cold in salads, or when the recipe calls for chopped or grated beetroot, peel away the skin with a potato peeler or sharp knife.
Cooking : To bake in the oven, place the cleaned beetroot in a dish with a tight-fitting lid, and add 60-75 ml of water. Lay a double layer of foil over the dish before covering with the lid, then bake in a low oven for 2-3 hours or until the beetroot is tender. Check occasionally to ensure the pan doesn't dry out and to see whether the beetroot is cooked. It is ready when the skin begins to wrinkle and can be easily rubbed away with your fingers. Alternatively, simply wrap the beetroot in a double layer of foil and cook as mentioned earlier. To boil beetroot, prepare as above and simmer for about 1 1/2 hours.
Preparing : To cook beetroot whole, first rinse under cold running water. Cut the stalks to about 2.5cm above the beetroot and don't cut away the root or peel it - or the glorious deep red color will bleed away. When serving cold in salads, or when the recipe calls for chopped or grated beetroot, peel away the skin with a potato peeler or sharp knife.
Cooking : To bake in the oven, place the cleaned beetroot in a dish with a tight-fitting lid, and add 60-75 ml of water. Lay a double layer of foil over the dish before covering with the lid, then bake in a low oven for 2-3 hours or until the beetroot is tender. Check occasionally to ensure the pan doesn't dry out and to see whether the beetroot is cooked. It is ready when the skin begins to wrinkle and can be easily rubbed away with your fingers. Alternatively, simply wrap the beetroot in a double layer of foil and cook as mentioned earlier. To boil beetroot, prepare as above and simmer for about 1 1/2 hours.
Beets are awesome man. Very versatile!
1. Good raw! Like carrot sticks. Just a little salt.
2. Great in smoothies (if you have a fancy juicer). Beet, carrot, orange, etc.
3. Awesome roasted, then sliced, and in an arugula salad with goat cheese and candied walnuts or pecans.
1. Good raw! Like carrot sticks. Just a little salt.
2. Great in smoothies (if you have a fancy juicer). Beet, carrot, orange, etc.
3. Awesome roasted, then sliced, and in an arugula salad with goat cheese and candied walnuts or pecans.
Pickled beets are fantastic but just cooked, peeled and touched with a bit of butter is so good! Beets are always one of my must plant veggies.
: walks away singing the theme to Return of the Killer Tomatoes :
