FoodBanter.com - View Single Post

Janet

In article >,
says...
>
> I got me some fresh organic beets w/ tops. I'd like to cook the tops
> (greens?) and make the fist sized roots into cold canned "marinated"
> beet roots to add to my salads.
>
> Any suggestions?

Chop the tops off about half an inch from the root.

Wash the roots well under running water, being careful not to break
the skin. Do not trim off the thin tail at the bottom. This ensures they
won't bleed all their juice into the cooking water.

Place the roots in a pan, cover in cold water, salt it, bring to a
simmer and cook (how long depends on size, a lemon sized beet takes
around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
cool.

When they are cool, trim off the tail and top and the skins will
easily slip off. Ready to slice and marinate if you like that.

If you like horseradish sauce it goes well with beetroot.

Janet UK