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| Cooking Beets | |
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| Topic Started: Jun 22 2012, 11:47 AM (115 Views) | |
| Durgan | Jun 22 2012, 11:47 AM Post #1 |
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Veteran Member
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http://www.durgan.org/URL/?JJXAC 21 June 2012 Cooking Beets Cooking beets with no bleeding. Cut tops off above the beet, don’t cut the tail off, rinse soil off, cook boil or steam no difference, and remove the skin after cooling in cold water. Absolutely no bleeding or mess. Use the tops like any other green. They are probably the best green in the garden. |
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| heatseeker | Jun 22 2012, 12:15 PM Post #2 |
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Veteran Member
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Beets are much improved by oil and vinegar. |
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| angora | Jun 23 2012, 02:15 AM Post #3 |
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WWS Book Club Coordinator
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I bake them, skin them, chop them and butter them. We love them that way. When you buy beets at the farmer's market they offer to take the beet greens off and throw them away. Crazy! |
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| Olive Oil | Jun 23 2012, 03:59 AM Post #4 |
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Gold Star Member
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Coincidence to see you all talking about beets this morning. This morning I boiled three large beets (Durgin's method) to make a nice big caldron of borscht, one of my favorite things. |
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| haili | Jun 23 2012, 01:05 PM Post #5 |
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Gold Star Member
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Borscht sounds good! |
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| Trotsky | Jun 23 2012, 02:30 PM Post #6 |
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Big City Boy
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I open the can, add 1 ounce sugar, 1 ounce cider vinegar. and 1 rounded teaspoon cornstarch and bring to a boil: Delicious Harvard Beets. Edited by Trotsky, Jun 23 2012, 02:35 PM.
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| agate | Jun 23 2012, 02:34 PM Post #7 |
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i cook mine the same way as durgan. I am just finishing the last of my pickled beets from 2 years ago so this year will be time to do more. Now that the fresh beets are here I will make my summer borscht. |
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