free food is great but eh what to do with gargantuan beets :)

I really love the folks at my little corner store. They’ve been quite interested in my gardening endeavour and often save seriously dead veggies for me to put into the compost pile on fridays. Today I popped in to pick up some Fanta orange soda — they’ve got a sale on for buy one get one free so I got four of them. When I got to the register the guy picked up two bags and handed them over. There was a little bag of seriously dead veggies for the compost pile. In the other, he said, were things that wouldn’t be very nice to sell by Sunday when they re-open but were still perfectly nice today and they thought I might make good use of them. Well, yeah. It was a seriously big bag. When I got home, I found 3 eggplants, 4 potatoes, a whole pile of teeny tiny carrots, and three beets the size of softballs. At least, I think they are beets.

What to do with beets? All I can think of is making borscht. I’ve never made it from scratch before. I’ve actually never made anything with a beet before.

7 responses to “free food is great but eh what to do with gargantuan beets :)”

  1. Lynne says :

    Hey, go online and look for recipes for fresh beets. I constantly make good use of online recipes and sewing tutorials. In fact, I have stopped taking sewing classes which were expensive and could not compared in quality to online sewing tutorials.
    I bet there are many recipes for beets. You could make casseroles using the eggplant to freeze. I think that eggplant does well that way, whereas some things do not keep their flavor when they are frozen and reheated. Ditto for the carrots.

  2. nj says :

    cube or slice, lightly toss with oil. roast until shrunk by at least 50%, just dont burn them
    a little salt pepper balsamic vinegar
    they’re so good that you will eat them all in one sitting [ and your urine will turn red, dont freak-out]

  3. israeliminx says :

    I’m planning an eggplant pasta casserole to bake tomorrow and some roasted eggplant slices served with some of the cherry tomatoes from the garden tonight. I’ve got a soup on with the baby carrots, potatoes, some onions and the tail ends of a couple of bags of frozen mixed veggies (a handful of peas, not quite a handful of green beans, and about a cup full of one of those cauliflower n stuff mixes for stir-fry). I think I might just boil the beets and then chop them up for salads. Most of the beet recipes I found didn’t look too appealing or involved roasting them and my toaster oven isn’t up for cooking anything for an hour plus. Hmm, rather I’m not up for going in to put the timer on every 10 minutes since that is as long as the darn thing will cook for at a stretch.

  4. Mac says :

    You’ve made me want some pickled beets now, lol.

  5. israeliminx says :

    Nj — oooo that does sound good!!! That is what I’m going to do. And serious thanks for the warning because if that happened I would have done a serious freak-out, heh.

    Mac — lol. Well go for it, beets are seriously good for you and are simply packed with anti-oxidants.

  6. Sylvia says :

    Two French recipes, both road-tested: in Eileen Reece, French Cooking.
    Betteraves a la creme/ Beetroots in cream. It says 9 small round cooked beetroot (that is, you boil them till you can rub or peel off the skin) which might correspond to three big ones, 25 g butter, salt and allspice, two tablespoons tarragon vinegar, 275 ml double cream, 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried).

    Heat oven to 150 Celsius/ 325 Fahrenheit. Skin cooked beetroot, cut in halves (if small), more pieces if large, place in large buttered gratin dish/ casserole dish. If medium sized, cut into thick slices, arrange in overlapping rows. Sprinkle with salt and freshly-ground allspide. Dot with flecks of butter, sprinkle with vinegar. Season cream, beat in fresh or dried tarragon, pour over the beetroot. Cover with foil and bake 30 minutes, till both vegetables and cream are hot. Serve at once.

    Betteraves aux oignons/ beetroots with onions. 225 g onions (= 2 medium onions), 675 g cooked medium sized beetroot, salt and black pepper, 100 grams butter (4 ounces), salt and black pepper, 150 ml/ 1/4 pint double cream.

    Peel and slice onions very finely. Saute in melted butter until lightly coloured.
    Skin the beetroot and cut into thick slices, quarter them and mix into the onions. Season, cover, leave over very low heat for 15 minutes, taking care the onions do not colour too deeply (you don’t want the onions to brown). When ready to serve, pouri n the lightly seasoned cream, mix well, heat ingredients for a few minutes without boiling, and serve at once.

    I’ve cooked both of these. Yum!

  7. bratschegirl says :

    New reader here. My favorite method for cooking beets is to roast them. Trim off all but about 1 inch of the tops, then either wrap them individually in foil or put them all into a pan and cover the pan tightly with foil. Individual wrapping is better if you have beets of very different sizes. Put them into a 400 Fahrenheit oven for 45-90 minutes, depending on size, until tender enough for a skewer or sharp knife to penetrate easily to the center. Open the foil and allow to cool. The skin will rub off easily under cold running water.

    You can do all sorts of things with them from here, like slicing and sauteing in butter and/or oil, or making a gratin by cutting them up, putting into an oven-proof dish, crumbling goat or feta cheese on top, add some chopped walnuts, salt/pepper/herbs, and bake or broil until the cheese begins to melt.

    The — erm — coloring effect of the red ones will last for at least a day or two.

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