Gary wrote in rec.food.cooking:
> Bryan-TGWWW wrote:
> >
> > On Thursday, January 29, 2015 at 1:13:10 PM UTC-6,
> > wrote:
> >
> > >
> > > The worst thing to eat is beets.
> >
> > That sentence, taken out of context, stands alone perfectly well.
>
> LOL! That's one thing I never eat. Never liked them. Who the heck
> eats beets and actually enjoys them? 
Actually on my long journey to learn about 'something new' each
shopping trip I have and found that i like them in moderation. What I
dislike, is pickled beets. The real thing though, I like them. One
slice cut to small bits on a salad suits me well.
I also like the occasional slice of candied beets.
I pulled a list of some of the more intriguing ones fro my MM database
(omiting the obvious borsht etc). Some very different uses out there.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Spiced Beets
Categories: Diabetic, Vegetables, Side dishes, Rice
Yield: 4 Servings
1/2 c Wine vinegar;
(how about rice?)
1/4 c Water
1 Bay leaf;
1 Whole clove;
1 ts Black pepper;
3 tb Sugar Replacement
2 c Beets; sliced
Combine all ingredients except beets. Bring to a boil. Add beets;
simmer for 10 minutes, or until tender. Micorwave: Combine all
ingredients, except beets. Cook on High for 2 minutes. Add beets.
Cook on Medium for 2 minutes. Food Exchange per serving: 1 VEGETABLE
EXCHANGE; CAL: 36
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sliced Beet Salad
Categories: Diabetic, Vegetables, Salads, Vegetarian, Side dishes
Yield: 2 Servings
1 1/2 c Sliced canned / cooked beets
1 Bay leaf
4 Whole cloves
4 Whole allspice
1 sm Grapefruit
1 pk Equal sweetener (2 tsp)
Drain the liquid from the canned beets, reserving 1/2 cup. (Use
water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf,
cloves and allspice in a small saucepan. Heat to boiling. Lower the
heat and simmer for 5 minutes.
Section the grapefruit. Remove the spices from the liquid and pour
over the beet slices and grapefruit sections. Add the sweetener.
Marinate for at least 1 hour before serving. Drain off the liquid
before serving.
1/2 recipe - 86 calories, 1/2 fruit exchange, 2 vegetable exchanges 21
grams carbohydrate, 2 grams protein, 0 fat 302 mg sodium, 380 mg
potassium, 0 cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Apple-Beet Relish
Categories: None
Yield: 1 Servings
3/4 c Sugar
3/4 c Cider vinegar
2 1/2 c Drained canned apple slices
1 cn (1-lb.) drained sliced or
-tiny whole beets
1/3 c Horseradish
In a deep bowl, dissolve 3/4 cup sugar in 3/4 cup cider vinegar. Add
2 1/2 cups drained canned apple slices and 1 (1-lb.) can drained
sliced or tiny whole beets and 1/3 cup horseradish. Cover and chill
overnight. Good with broiled chicken, steak or roast beef. Makes 8 to
10 servings.
Posted to KitMailbox Digest by "Joanne L. Schweikj"
> on Jul 9, 1997
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Baked Beets
Categories: Vegetables
Yield: 2 Servings
Beets; whole, unpeeled
-tops removed, washed
Place beets on a tray, in an oven at 350F degrees for 1 hour. Let
cool slightly and slip off skins, mash and serve with butter and/or
sour cream. Sqeeze a bit of lime onto them right before serving.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Balsamic-Glazed Beets
Categories: None
Yield: 1 Servings
3 1/2 lb Beets (4 pounds with greens
-attached, reserving greens
-for another use), scrubbed
-and trimmed, leaving about
-1-inch of stems attached
3 tb Balsamic vinegar
2 tb Pure maple syrup or honey
1 tb Olive oil
1 1/2 ts Minced fresh thyme leaves
In a large saucepan cover beets with salted water by 1 inch. Simmer
beets, covered, 35 to 45 minutes, or until tender, and drain in a
colander. Cool beets until they can be handled and slip off skins and
stems. Cut beets lengthwise into wedges. Beets may be prepared up to
this point 2 days ahead and chilled, covered. Bring beets to room
temperature before proceeding. In a large skillet stir together
vinegar, syrup or honey, and oil and add beets. Cook beet mixture
with salt and pepper to taste over moderate heat, stirring, until
heated through and coated well. Sprinkle about half of thyme over
beets and toss gently.
Serve beets sprinkled with remaining thyme.
Yield: 8 serving Posted to MC-Recipe Digest V1 #324
Recipe by: COOKING LIVE SHOW #CL8767
From: "Angele and Jon Freeman" >
Date: Sun, 1 Dec 1996 14:39:49 -0500
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beet and Buttermilk Soup
Categories: Soups and s, Canadian
Yield: 6 Servings
5 Beets; (1-1/4 lb.)
3 c Buttermilk
3/4 c Chopped green onions
2/3 c Light sour cream
2 tb Chopped fresh dill or
-coriander; (or 2 tsp.
-dried)
1 1/2 ts Granulated sugar
1 1/2 ts White vinegar
1/4 ts Salt
1 c Cucumber; (diced unpeeled)
Fresh dill or coriander
-sprigs
This glorious pink soup is delicious with traditional dill or fresh
coriander.
In saucepan of boiling salted water, cover and cook beets until
tender and skins slip off easily, about 25 minutes. Drain and let
cool; slip off skins and cut into 1/4-inch (5 mm) dice. Cover and
refrigerate until chilled. (Beets can be refrigerated for up to 3
days.)
In large bowl, whisk together buttermilk, 1/2 cup (125 mL) of the
onions, sour cream, dill, sugar, vinegar and salt. Cover and
refrigerate until chilled or for up to 6 hours. Taste and adjust
seasoning.
Ladle buttermilk mixture into serving bowls. Swirl in beets and
cucumber. Garnish with remaining green onions and dill or coriander
sprigs.
Makes 6 servings.
Recipe by: Canadian Living
Posted to recipelu-digest by Peg Baldassari
> on Mar 18, 1998
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beet and Tomato Casserole
Categories: Casserole
Yield: 6 Servings
2 1/2 c Diced boiled beets
2 1/2 c Stewed tomatoes
1/2 c Grated cheese
2 c Bread crumbs
2 tb Fat
Salt and pepper to taste
Put 1/2 beets in bottom of greased baking dish. Add half the tomatoes
then half the cheese in layers. Season to taste with salt and pepper.
Add 1/2 bread crumbs. Dot with 1 tablespoon fat. Repeat. Brown in
moderate oven 350?, 20 minutes.
Tootie Notes: This was the old recipe. To update: Use a sprayed glass
casserole. Use canned beets and tomatoes. I use the sliced beets-it
lays out in the dish better. Cut down on the salt. Use butter or
margarine instead of fat. This is steamy good.
Recipe by: Mother's Collection-Sarah Elizabeth Barton-1938 Posted to
TNT - Prodigy's Recipe Exchange Newsletter by
(MRS IRA M DENNIS) on Aug 13, 1997
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beet Appetizer Salad
Categories: Appetizers, Moroccan, Salads, Vegetables
Yield: 4 Servings
2 lb Beets
Salt
1/2 Spanish onion, diced
4 Tomatoes, skinned, seeded &
-- diced
2 Garlic cloves, chopped
4 tb Italian parsley, chopped
4 tb Cilantro, chopped
4 md Potatoes, boiled
MMMMM--------------------------DRESSING-------------------------------
2 tb Vinegar
8 tb Olive oil
Salt & pepper
Hot red pepper
MMMMM--------------------------GARNISH-------------------------------
Black olives
Cut off ends of beets. Wash well & cook in boiling salted water until
tender. Drain & remove skins under running cold water. Dice. Mix
together the dressing ingredients. Combine beets in a salad bowl with
the onion, tomato, garlic cilantro & parsley. Pour over half the
dressing, toss gently & chill for 30 minutes. Slice the potatoes,
place in a shallow bowl & toss with remaining dressing. Chill. When
ready to assemble, arrange beets, tomato & onion in the centre of a
shallow bowl & arrange potatoes in a ring around them. Garnish with
olives.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beet Eingemachts (Preserves)
Categories: None
Yield: 1 Servings
2 lb Beets
2 lb Sugar
1 tb Ginger
3 Lemons; sliced
1 c Coarsely chopped almonds
Here is a recipe for beet preserves from Love and Knishes by Sara
Kasdan, one of the best Jewish cookbooks I own. Copyright is 1956 so
I doubt if it is still in print. Being from NYC, I had no idea that
Jewish culture/cooking existed out of the mileu.(New Yorkers are
amazingly provincial!) Mrs. Kasdan was a Kentuckian but the recipes
match my grandmother's. Judy
Peel and dice beets. Place beets and remaining ingredients in a deep
kettle and cook over moderate flame for 1 hour. Turn into jelly
glasses or small crock. Store in a dark place to prevent loss of
color. This is served as a sweet preserve. Makes about 3 jelly
glasses.
Posted to JEWISH-FOOD digest by Judith Sobel > on
Apr 08, 1998
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beet Latkes
Categories: None
Yield: 1 Servings
1 c Finely chopped fresh beets
2 tb Cornstarch
4 lg Egg yolks beaten
1/2 ts Sugar
3 tb Heavy cream or undiluted
-evaporated milk
1/2 ts Ground nutmeg
1 ts Salt
Combine all ingredients in a mixing bowl. Mix Well and bake in pancake
fashion on a hot buttered griddle or heavy skillet. Serve with Fruit
marmalade or preserves. Yield about 12 pancakes
Posted to JEWISH-FOOD digest V96 #80
Date: Mon, 18 Nov 1996 12:48:58 -0800
From: (Al)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beet Nut Bread
Categories: Breads
Yield: 1 Servings
3/4 c Shortening
1 c Sugar
4 Eggs
2 ts Vanilla
2 c Shredded beets
3 c Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Cinnamon
1/4 ts Ground nutmeg
1 c Chopped nuts
(From Kraft's Fresh Focus, February 1987.)
Beat shortening and sugar until light and fluffy. Blend in eggs and
vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir
in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F.
for 60-70 minutes or until wooden toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan.
Makes 1 loaf.
Nutritional analysis per serving: 441.8 calories; 23.1 grams total
fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams
carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/m...es/tn-94q3.zip
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beets and Pineapple
Categories: Vegetables
Yield: 1 Servings
2 tb Brown sugar
1 tb Corn starch
1/4 ts Salt
1 c Pineapple tidbits
1 tb Butter
1 tb Lemon juice
1 lb Can of beets, slice & drain
Combine brown sugar, corn starch and salt in pan. Stir in the
pineapple with syrup. Cook, stir constantly until it bubbles. Add
butter, lemon juice and beets. Cook for about 5 minutes. Randy Rigg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beets Dauphnois
Categories: Casserole, Cheese, Seasonings, Side dish, Vegetables
Yield: 6 Servings
6 Beets (1 lb.)
1 c Chicken stock
1/2 c Cream
1/2 c Scallions or onions
;chopped
2 Garlic cloves
;peeled and minced
1 tb Fresh tarragon (1 tsp. dry)
1/2 c Cheddar or Swiss cheese
;grated
The author writes: "A color version of the familiar scalloped
potatoes...a hearty dish served alongside broiled fish and brown
rice."
Scrub beets; trim stem end to 1/2". Leave root end intact. In a large
saucepan, boil beets for 25 minutes, until just tender enough to
stick a knife through the center. Drain; peel and slice in 1/4" discs.
Preheat oven to 400 F.
In a saucepan, combine beet slices, chicken stock, cream, scallions,
garlic and tarragon. Bring to a boil. Stir and remove from heat.
Butter a 1 1/2 qt. gratin dish and spread the beet mixture out.
Sprinkle with grated cheese. Bake 30 minutes.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 6. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beets in Mustard Sauce
Categories: Vegetables, Usenet
Yield: 4 Servings
1 1/2 lb Beets, trimmed
3 tb Butter, unsalted
1/4 c Shallots, minced
1 tb Flour
1/2 c Chicken stock
3 tb Dijon mustard
1/4 c Cream
Parsley, chopped
Salt and pepper
Scrub the beets lightly and boil them for 35 minutes until barely
tender. Drain under cold water, peel, then slice into 1/4 inch pieces.
Melt the butter and cook the shallots for 4 minutes over medium heat.
Turn the heat down and stir in the flour. Cook for 2 minutes stirring
often. Add the stock, mustard and cream. Cook for a few minutes until
thick.
Combine with the beets. Cook for a few minutes until it is warm. Add
salt and pepper to taste. Serve with parsley sprinkled on top.
NOTES:
* Beets in a tangy mustard sauce -- From Bert Greene's "Greene on
Greens."
: Difficulty: easy.
: Time: 50 minutes cooking, 10 minutes preparation.
: Precision: approximate measurement OK.
: Nicholas Horton
: Reed College, Portland, OR USA
:
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Beets Stuffed with Vegetables and Rice
Categories: Side dish, Jewish, Rice, Vegetables
Yield: 6 Servings
6 lg Beets
1/4 c Oil
1/2 c Kohlrabi, chopped
12 Green olives, chopped
3/4 c Sour pickles, chopped
1 c Onion, chopped
2 tb Lemon juice
1/2 ts Salt and pepper
1 c Rice, cooked
1 ts Thyme (opt'l.)
1/3 c Parsley, chopped
6 sl Lemon, peeled
Remove stems and roots from beets. Drop beets into boiling water;
cook until tender. Drain and cool. Peel beets. With a melon ball
scoop, remove the beet flesh, leaving a 1/2" shell. Heat oil in a
large skillet. Saute kohlrabi, olives, pickles and onions until the
vegetables are soft. Add lemon juice, salt and pepper. Remove mixture
from heat; cool. Blend in the cooked rice, thyme and parsley. Stuff
beets with this mixture and cover each with a slice of lemon. Bake in
a preheated 325 F oven for 35 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Borani-Ye Choghandar
Categories: Main dish
Yield: 8 Servings
2 Garlic cloves
1 c Plain yogurt
1 ts Chopped mint, dill or
-cilantro (opt)
1 lb Beets, stems trimmed
-OR
1 lb Drained canned diced beets
Water
2 tb Butter
1 lg Onion, chopped
Crush garlic cloves. In small bowl combine garlic and yogurt. Cover
and refrigerate 1 hour.
If using fresh beets, place in pan of cold water to cover and bring to
boil. Simmer until tender enough to be pierced through by fork, 30-60
minutes, depending on size. Drain and rinse until cold running water
until cool enough to handle. Slip off peels and trim remaining
greens. Dice.
Saute onion in butter until golden brown. In bowl mix onions with
beets and yogurt. Makes 8 servings.
Each serving contains about
: 96 calories; 123 milligrams sodium; 11
milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams
protein; 0.72 gram fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/m...es/tn-94q3.zip
MMMMM
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