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Hi all,<br><br>
I joined a local CSA and will receive our first box of heirloom organic veggies on May 1st. She said the box will include beets, radishes, lettuce and carrots.<br><br>
I have never cooked a beet in my life. Any good recipes or preparation tips?<br>
I have only had raw radishes on salad before. Any other way to serve?<br><br>
Thanks,<br>
Holli
 

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I like sliced radishes with squeezed lime on top for a snack. yum<br><br>
You can always try beet kvass. Or I juice the beets and greens sometimes.<br><br>
I like them baked, but haven't done it enough to tell you how.
 

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I added radishes to my salsa and fermented. A bit sweet, but yummy.
 

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Roasted beets are my family's favorite food!!! I usually peel them with a veggie peeler -- watch out your hands will be stained red for the rest of the evening, and then I slice them or cut into chunks, toss them in melted fat -- like butter and EVOo or butter and CO and EVOO and roast in a pan in the oven at 350 for an hour or 450 for 25 minutes. SOOOOOOOO delicious.<br><br>
They're great with potatoes and yams in a cheesy casserole. You can steam or boil or pan fry and/or mash them as well. However you do it they're great.
 

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Pickled beets! Or fermented, whatever you're gonna call them <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol">
 

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You can pickle the beets. NT has a good recipe. You can also boil them and sauce them with a little orange juice and honey.<br><br>
If you don't want to eat raw radishes, they're great sauteed in butter.
 

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Beets are good just boiled or roasted (peel before your boil, after you roast). With a spalsh of balsamic vinegar. Yum!<br><br>
Or... I made a fantastic beet salad a little while ago. I peeled and boiled beet slices (about 6 good sized beets) in salted water until tender, then drained them and dunked them in cold water to stop them cooking. I combined them with 2 thinly sliced fennel bulbs, a small thinly sliced red onion, orange sections (about 4 oranges) and chopped dill (a whole bunch). Then I made a simple dressing of orange juice, orange zest, olive oil (1 part olive oil to 3 parts orange juice), honey, salt and pepper to taste. Combined everything and let it sit in the fridge for a few hours... yum! It was delicious. To make it even more fun I used half red beets, half golden beets, and half regular oranges, half blood oranges. But that was just me being fancy <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Borcht<br><br>
There are 100's of ways to make it. My favorite is<br><br>
1 medium cabage shredded<br>
1 large onion thinly sliced<br>
1 carrot grated<br>
2-3 beets grated<br>
2-3 potatoes grated<br>
2-3 cloves garlic minced<br><br>
saute in 1/2 cup butter until tender<br><br>
Cover with water (or you could use boan broth stock) and simmer for an hour or so. Salt pepper and dill to taste.<br><br>
Serve with a big spoon full of sour cream. yum!
 

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Beets:<br>
I never peel them before cooking, regardless of the method (except for soup). They are less likely to "bleed" all over everything with the peel on, and they retain their moisture (and nutrients) better. They do need a good scrubbing, though, warm water and a stiff brush, and the tops should be trimmed down to about 1/2 an inch. Beyond that, you risk cutting into the flesh of the beet, and you're back to bleeding.<br><br>
I wrap them in 2 layers of foil (a single layer may leak), seal it tight, and pop it in the oven for about an hour (usually when I'm baking something else, like dinner or a cake or something). Let them cool off before opening the packet (steam burns hurt), the peel will slip right off with your fingers.<br><br>
Never wear nice clothes when working with beets, though. Beet juice stains.<br><br>
I make pickled beets and eggs when I can get a good price on baby beets.<br><br>
My fave beet salad is roasted beets, shredded, mixed with crushed garlic, mayo and chopped walnuts. A little s&p. Let it sit about a day to blend... yum.<br><br>
One common problem with beets is occasionally one will be bitter. If you mix a bitter one in with everything else, you can ruin a whole dish, so it's always a good idea to taste a bite of each one first.<br><br>
They can be mashed like potatoes (after roasting), with butter and cream.<br><br>
Radishes:<br>
They can be boiled, sauteed, fried, baked just like baby red potatoes. If you want to eat them raw, spread them with a little fresh butter and a sprinkling of salt.
 

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One thing I have always wondered about radish greens--can you cook them? Ok... that may be a silly question, but that is something I have thought about--anyone know?
 

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NT says low and slow is best so we roast in the oven at 250 for two hours. Then steam the tops. I had never had beets before I bought some for dd and they are wonderful. They taste sort of like carrots. I just chop them up after they are cooked and mix them with a lot of butter and some salt. They are very very good.
 

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<div>Originally Posted by <strong>pnutS4us</strong> <a href="/community/forum/post/7937562"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">One thing I have always wondered about radish greens--can you cook them? Ok... that may be a silly question, but that is something I have thought about--anyone know?</div>
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I've eaten them raw before. Don't know any reason why they wouldn't be fine to eat if you were so inclined.
 

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I hate beets....ech! I will eat just about anything but beets. How ever, beet greens are one of my fav veggies. Saute a onion and add the greens, saute gently untill wilted ( takes only a minute or two ) add some garlic, sea salt or tamary and a splash of maple syrup...YUM!<br><br>
As for radishes...just raw dipped in a little salt is lovely<br><br>
Tanya
 

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<div>Originally Posted by <strong>cristeen</strong> <a href="/community/forum/post/7934178"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Beets:<br><br>
I make pickled beets and eggs when I can get a good price on baby beets.<br></div>
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Hi Cristeen! I am new to NT but feeling soooo good since eating so much fermented foods and good fats. I have not actually fermented any food on my own yet though (I get real yogurt, eggs, sauerkraut, kimchee and kombucha at the food coop.) I was searching the forum for finding out how to make real fermented pickled eggs and your post came up. Could you please tell me how to make your pickled beets and eggs?<br>
Thank you so much!!<br><br>
Jen
 

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<div style="margin:20px;margin-top:5px;">
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<div>Originally Posted by <strong>jenP</strong> <a href="/community/forum/post/12816545"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Hi Cristeen!I was searching the forum for finding out how to make real fermented pickled eggs and your post came up. Could you please tell me how to make your pickled beets and eggs?</div>
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Afraid those pickled beets and eggs were not fermented, so i can't help there.
 

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I love the pickled beet recipe in NT cookbook. I still use the whey, but less.<br><br>
For radishes, my grandma taught me a recipe.<br>
Grate radishes and carrots, and add a bit of mayo, and it is just like eating tuna. I serve it on bread. So good, and not strong at all.
 
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