Beets

Faffing again.

Beets: They are better than you remember, and they were never that bad to begin with!

I’m cooking beet greens tonight (having torched the beets last week in DanGafro’s DeathStar. And since I love beets, and all parts of beets, I used “the Google” and found this page. This should keep me busy for a while.

My usual beet m.o. is to roast them on the grill, or in the fireplace, or in the oven, or at the campfire. Salt and olive oil is all that is required, other than tin foil (season, wrap, cook). Maybe a squeeze of lemon over the sliced beets, or a dash of red wine vinegar if I don’t have any lemon. Beets and salt are a natural combo–sort of like cantaloupe and salt, so you really don’t need to worry about seasoning.

I have also had success with a beet and mint salad I often make for Thanksgiving. Beets are also awesome grated raw onto a salad; and if you are into the whole color thing, they look great when arranged beside grated raw carrots. Some grated cucumber could round things out. Just don’t drown your salad in dressing–leave it on the side.

Madhur Jaffrey has a beet & mushroom curry in her World Vegetarian. Tasty, too, though I always end up tweaking her recipes.

The C-ville Saturday market crew(s) will soon be bringing heirloom beets (once they are mature). There are many cool and tasty varieties.

More later.

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One Response to “Beets”

  1. Okapi Says:

    Hey – I have always spelt it “phaffing” but according to the great interweb it can be spelt either way. Interesting, I suppose it is more often than not a spoken rather than written word so the spelling is not so important.

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