I have beets, now ... how to cook them? Any chance I can do something w/
them on the grill? oh, I have the greens too if that matters.
I have only cooked canned beets, I guess that really isn't cooking at all
.... just heating them up.
I also have these garlic things ... shoots maybe? I have never used them
either. Any ideas?

On Jun 27, 4:01*pm, "Woolstitcher" > wrote:
> I have beets, now ... how to cook them? *Any chance I can do something w/
> them on the grill? *oh, I have the greens too if that matters.
> I have only cooked canned beets, I guess that really isn't cooking at all
> ... just heating them up.
> I also have these garlic things ... shoots maybe? *I have never used them
> either. *Any ideas?

Cut the tops/greens off an inch above the beetroot and save for making
delicious greens. They cook much faster than the dense greens like
collards and some mustards, not as fast as spinach or the bok choys.
As to the beet roots, wash them gently and wrap securely in aluminum
foil. Bake at 350F for 45 minutes. Peel with sharp paring knife,
slice, season, butter if you like, eat. Or go on to another
preparation with cooked beets. There are several other ways of
cooking beets. The advantage of this one is, no fuss, no mess. -
aem

Woolstitcher wrote:
> I have beets, now ... how to cook them? Any chance I can do something w/
> them on the grill? oh, I have the greens too if that matters.
You can grill them or oven bake them, then you peel the outer layer off.
The greens are excellent cooked like any other green. Ever eat Swiss
chard? That's just a beet green that doesn't make the big root. Just
don't say anything to Barb about eating beets. <VBG>

> I have only cooked canned beets, I guess that really isn't cooking at all
> ... just heating them up.
> I also have these garlic things ... shoots maybe? I have never used them
> either. Any ideas?

Could they be garlic chives? I have those in my herb garden and I just
wash them, blot them off on a paper towel and chop them into any dish I
want to have the garlic flavor in. Even garlic greens are pretty good
chopped into scrambled eggs, omelette's, etc.

"George Shirley" > wrote in message
.. .
> Woolstitcher wrote:
>> I have beets, now ... how to cook them? Any chance I can do something w/
>> them on the grill? oh, I have the greens too if that matters.
> You can grill them or oven bake them, then you peel the outer layer off.
> The greens are excellent cooked like any other green. Ever eat Swiss
> chard? That's just a beet green that doesn't make the big root. Just don't
> say anything to Barb about eating beets. <VBG>
>
>> I have only cooked canned beets, I guess that really isn't cooking at all
>> ... just heating them up.
>> I also have these garlic things ... shoots maybe? I have never used them
>> either. Any ideas?
>
> Could they be garlic chives? I have those in my herb garden and I just
> wash them, blot them off on a paper towel and chop them into any dish I
> want to have the garlic flavor in. Even garlic greens are pretty good
> chopped into scrambled eggs, omelette's, etc.

I don't think so, from what I understand is that they come off of the garlic
plant .. they are removed early so that the garlic bulbs grow larger.
They kind of curl around themselves.

Woolstitcher wrote on Fri, 27 Jun 2008 19:01:39 -0400:

> I have beets, now ... how to cook them? Any chance I can do
> something w/ them on the grill? oh, I have the greens too if that
> matters. I have only cooked canned beets, I guess that
> really isn't cooking at all ... just heating them up.
> I also have these garlic things ... shoots maybe? I have
> never used them either. Any ideas?

For myself, I buy canned whole beets, pour off half the liquid, replace
with vinegar. Eat within an hour or over several days. IMHO, it's not
worth the trouble buying fresh beets.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

Woolstitcher wrote:

> I have beets, now ... how to cook them? Any chance I can do something w/
> them on the grill? oh, I have the greens too if that matters.
> I have only cooked canned beets, I guess that really isn't cooking at all
> ... just heating them up.
> I also have these garlic things ... shoots maybe? I have never used them
> either. Any ideas?

They are usually boiled. But FWIW a few days ago I had me first experience
with roasted beets. They were delicious.

On Jun 27, 7:01�pm, "Woolstitcher" > wrote:
> I have beets, now ... how to cook them? �Any chance I can do something w/
> them on the grill? �oh, I have the greens too if that matters.

Roasted beets are superb. Trim the tops leaving about an inch of stem
(beet tops cook up like spinach, only they taste much nicer). Scrub
beets gently with a soft brush (try not to damage the skin, you doen't
want them to bleed). Rub beets lightly with vegetable oil and
sprinkle lightly with salt and pepper. Bake st 350F in a roasting pan
until tender, about an hour for 2 1/2" beets, test for tenderness with
a toothpick. When done let cool a bit and rub off skins with a paper
towel. I prefer to eat roasted beets cold in a salad. The whole
concept of roasting beets is to concentrate the flavor, if baked in
foil the beets will steam, when opened you'll end up with a big puddle
of beet juice that contains all the flavor... then you may as well eat
canned. If you're going to roast beets then at the same time you may
as well roast other root vegetables, roasted carrots and turnips are
nice too.

Woolstitcher wrote:
> "George Shirley" > wrote in message
> .. .
>> Woolstitcher wrote:
>>> I have beets, now ... how to cook them? Any chance I can do something w/
>>> them on the grill? oh, I have the greens too if that matters.
>> You can grill them or oven bake them, then you peel the outer layer off.
>> The greens are excellent cooked like any other green. Ever eat Swiss
>> chard? That's just a beet green that doesn't make the big root. Just don't
>> say anything to Barb about eating beets. <VBG>
>>
>>> I have only cooked canned beets, I guess that really isn't cooking at all
>>> ... just heating them up.
>>> I also have these garlic things ... shoots maybe? I have never used them
>>> either. Any ideas?
>> Could they be garlic chives? I have those in my herb garden and I just
>> wash them, blot them off on a paper towel and chop them into any dish I
>> want to have the garlic flavor in. Even garlic greens are pretty good
>> chopped into scrambled eggs, omelette's, etc.
>
> I don't think so, from what I understand is that they come off of the garlic
> plant .. they are removed early so that the garlic bulbs grow larger.
> They kind of curl around themselves.
>
>
>
Okay, I think what you're talking about are garlic scapes. They're
considered a delicacy in some parts of the world but I've never tried
them so don't know how to fix them.

Woolstitcher wrote:

> I have beets, now ... how to cook them? Any chance I can do something w/
> them on the grill? oh, I have the greens too if that matters.

As others have mentioned, you can roast beets. You can also boil them or
steam them, then peel by simply rubbing the peel off with a paper towel.
(You don't want the beets to be too soft, or the beet will mash when you try
to remove the peels that way.)

One of my favorite ways of preparing the cooked beets is to cut them into
wedges and serve them with crumbled goat cheese and walnuts, topped with a
drizzle of olive oil and a generous sprinkle of coarse salt and coarse
pepper. One of my tapas cookbooks calls for beets to be drizzled with olive
oil and sprinkled with anise seed; that's another good preparation.

Bob

On Fri, 27 Jun 2008 19:37:07 -0400, Dave Smith
> wrote:

>Woolstitcher wrote:
>
>> I have beets, now ... how to cook them? Any chance I can do something w/
>> them on the grill? oh, I have the greens too if that matters.
>> I have only cooked canned beets, I guess that really isn't cooking at all
>> ... just heating them up.
>> I also have these garlic things ... shoots maybe? I have never used them
>> either. Any ideas?
>
>They are usually boiled. But FWIW a few days ago I had me first experience
>with roasted beets. They were delicious.
>
Wish I could find beets with greens or beet greens without having to
go to a farmer's market (and then finding beet greens is not likely).
I definitely have to try roasting beats... I'm not very fond of them
otherwise. Do you roast them like any other roasted vegetable,
drizzle with olive oil - add anything else?

Want to hear a good addition to roasted brussels sprouts? Sprinkle
them with shredded (or grated) parmesan cheese and bake. Yum!


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 27 Jun 2008 08:01:11p, sf told us...

> On Fri, 27 Jun 2008 19:37:07 -0400, Dave Smith
> > wrote:
>
>>Woolstitcher wrote:
>>
>>> I have beets, now ... how to cook them? Any chance I can do something
w/
>>> them on the grill? oh, I have the greens too if that matters.
>>> I have only cooked canned beets, I guess that really isn't cooking at
all
>>> ... just heating them up.
>>> I also have these garlic things ... shoots maybe? I have never used
them
>>> either. Any ideas?
>>
>>They are usually boiled. But FWIW a few days ago I had me first
experience
>>with roasted beets. They were delicious.
>>
> Wish I could find beets with greens or beet greens without having to
> go to a farmer's market (and then finding beet greens is not likely).
> I definitely have to try roasting beats... I'm not very fond of them
> otherwise. Do you roast them like any other roasted vegetable,
> drizzle with olive oil - add anything else?

I'm sure that would work. However, I roast them in a covered pyrex dish
with a tablespoon or two of water. Either way, not boiling them in water
intensifies both the flavor and color.

Make sure to leave the root end intact and leave about an inch of stem on
them, otherwise they will bleed while cooking.

> Want to hear a good addition to roasted brussels sprouts? Sprinkle
> them with shredded (or grated) parmesan cheese and bake. Yum!





--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The cruellest lies are often told in
silence. - Stevenson
-------------------------------------------

Woolstitcher > wrote:

> I have beets, now ... how to cook them?

Here is a very tasty version of the Russian 'vinegret' salad. This,
BTW, has long become one of Barbabietola Schaller's favourite recipes.
I remember well her rapturous reaction upon eating a similar dish at a
Russian restaurant in New York.

Vinegret

2-3 medium-sized beetroots, cooked (preferably baked) and diced
4-5 potatoes, cooked and diced
2 salty, not vinegary, cucumbers (pickles), diced
1 onion, finely chopped
1 carrot, diced
sunflower oil and vinegar for dressing, or, alternatively, sour cream
salt and pepper

Mix all ingredients in a bowl, taking care not to break up the diced
vegetables. Add oil and a little vinegar to taste, or, alternatively,
sour cream. Salt and pepper to taste. Serve cold.

Some recipes call for adding hard-boiled eggs, cold meats or chicken, or
finely chopped herring. I prefer the above version, though.

Note: The best way to cook beetroots for this kind of dish is to rinse
them, then dry and bake them whole, unpeeled in a hot oven for about 45
minutes. Then peel and dice.

> Any chance I can do something w/
> them on the grill?

You could do that, too. You would have to slowly grill them whole,
unpeeled, perhaps with an undirect heat. I would say that baking them
in the oven would perhaps do the same more simply and efficiently.

> oh, I have the greens too if that matters.

They are very good. Use them as you would Swiss chard or spinach, or
indeed you could mix them with Swiss chard or spinach. They are also
good in salads.

Or you can shred or julienne beet greens, bake a couple of beetroots,
peel and slice them, grate some horseradish, slice some onions in rings,
combine all of the above, add a couple teaspoons sugar and dress with
oil and vinegar, and put in the refrigerator for 2-3 hours. If this is
not a great dish, nothing is!

Victor

On Fri 27 Jun 2008 09:30:53p, Victor Sack told us...

> Here is a very tasty version of the Russian 'vinegret' salad. This,
> BTW, has long become one of Barbabietola Schaller's favourite recipes.
> I remember well her rapturous reaction upon eating a similar dish at a
> Russian restaurant in New York.
>
> Vinegret
>
> 2-3 medium-sized beetroots, cooked (preferably baked) and diced
> 4-5 potatoes, cooked and diced
> 2 salty, not vinegary, cucumbers (pickles), diced
> 1 onion, finely chopped
> 1 carrot, diced
> sunflower oil and vinegar for dressing, or, alternatively, sour cream
> salt and pepper
>
> Mix all ingredients in a bowl, taking care not to break up the diced
> vegetables. Add oil and a little vinegar to taste, or, alternatively,
> sour cream. Salt and pepper to taste. Serve cold.
>
> Some recipes call for adding hard-boiled eggs, cold meats or chicken, or
> finely chopped herring. I prefer the above version, though.
>
> Note: The best way to cook beetroots for this kind of dish is to rinse
> them, then dry and bake them whole, unpeeled in a hot oven for about 45
> minutes. Then peel and dice.
>


Victor, thanks for posting this recipe. It sounds delicious!


--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must chase the other invisible
cats across Dad's belly and groin.
-------------------------------------------

Woolstitcher wrote:
> I have beets, now ... how to cook them? Any chance I can do something w/
> them on the grill?

Sure! Slice them thinly, toss them with olive oil and salt, and grill
them. I like them that way.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

Serene Vannoy > wrote:

>Woolstitcher wrote:

>> I have beets, now ... how to cook them? Any chance I can do something w/
>> them on the grill?

>Sure! Slice them thinly, toss them with olive oil and salt, and grill
>them. I like them that way.

In my experience beets, being sugary, can start to melt
into a grill. (A grill wok would help.)

I always roast them whole... 40 mins on an olive oil
greased pan. Had them tonight -- delicious.

Steve

In article >,
"Woolstitcher" > wrote:

> I have beets, now ... how to cook them? Any chance I can do something w/
> them on the grill? oh, I have the greens too if that matters.
> I have only cooked canned beets, I guess that really isn't cooking at all
> ... just heating them up.
> I also have these garlic things ... shoots maybe? I have never used them
> either. Any ideas?

Whack the greens from the root.
Wash the greens in clear water until there's no grit.
Throw the greens into a large kettle and cook over high-to-medium heat
with just the residual water from the leaves.
Some like a bit of vinegar with those greens; I like a little butter,
s&p.

Throw the root (the disgusting round, dirt-smelling part) into the
compost heap.

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

Melba's Jammin' wrote:

> "Woolstitcher" > wrote:
>
>> I have beets, now ... how to cook them?

> Whack the greens from the root.
> Wash the greens in clear water until there's no grit.
> Throw the greens into a large kettle and cook over high-to-medium heat
> with just the residual water from the leaves.
> Some like a bit of vinegar with those greens; I like a little butter,
> s&p.
>
> Throw the root (the disgusting round, dirt-smelling part) into the
> compost heap.

(laughing) I've been waiting, and you didn't disappoint.

nancy

On Sat, 28 Jun 2008 09:20:47 -0400, "Nancy Young" >
wrote:

>Melba's Jammin' wrote:
>
>> "Woolstitcher" > wrote:
>>
>>> I have beets, now ... how to cook them?
>
>> Whack the greens from the root.
>> Wash the greens in clear water until there's no grit.
>> Throw the greens into a large kettle and cook over high-to-medium heat
>> with just the residual water from the leaves.
>> Some like a bit of vinegar with those greens; I like a little butter,
>> s&p.
>>
>> Throw the root (the disgusting round, dirt-smelling part) into the
>> compost heap.
>
>(laughing) I've been waiting, and you didn't disappoint.

I'm laughing too.

Lou

Janet wrote on Sat, 28 Jun 2008 11:25:20 +0100:

>> For myself, I buy canned whole beets, pour off half the
>> liquid, replace with vinegar. Eat within an hour or over
>> several days. IMHO, it's not worth the trouble buying fresh
>> beets.

> Well, that's probably true if you think think canned
> vegetables +vinegar taste as good.

Not in general, but canned or bottled *beets* + vinegar are good! I've
tried freshly boiled beets and I agree that there is a little more taste
but it's not worth the trouble, IMHO, for a side relish. Have you
actually ever tried my "recipe"? As a matter of fact, canned beets,
baked beans and Frijoles Refritos (refried beans) are the only canned
vegetables that I use. I don't use water chestnuts or bamboo shoots
unless I can buy them fresh.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

Steve Pope wrote:
> Serene Vannoy > wrote:
>
>> Woolstitcher wrote:
>
>>> I have beets, now ... how to cook them? Any chance I can do something w/
>>> them on the grill?
>
>> Sure! Slice them thinly, toss them with olive oil and salt, and grill
>> them. I like them that way.
>
> In my experience beets, being sugary, can start to melt
> into a grill. (A grill wok would help.)

I haven't had that problem, but I have a veggie basket (or, rather, did
have when I had a home with a grill).

>
> I always roast them whole... 40 mins on an olive oil
> greased pan. Had them tonight -- delicious.

I usually quarter beets to roast them. Tossed in olive oil and salt,
then 45 minutes to an hour, depending on size. 400F.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Melba's Jammin' wrote:
> In article >,
> "Woolstitcher" > wrote:
>
>> I have beets, now ... how to cook them? Any chance I can do
>> something w/ them on the grill? oh, I have the greens too if that
>> matters.
>> I have only cooked canned beets, I guess that really isn't cooking
>> at all ... just heating them up.
>> I also have these garlic things ... shoots maybe? I have never used
>> them either. Any ideas?
>
> Whack the greens from the root.
> Wash the greens in clear water until there's no grit.
> Throw the greens into a large kettle and cook over high-to-medium heat
> with just the residual water from the leaves.
> Some like a bit of vinegar with those greens; I like a little butter,
> s&p.
>
> Throw the root (the disgusting round, dirt-smelling part) into the
> compost heap.

LOL that's our Barb)))))

"Woolstitcher" > wrote in message
...
>I have beets, now ... how to cook them? Any chance I can do something w/
>them on the grill? oh, I have the greens too if that matters.
> I have only cooked canned beets, I guess that really isn't cooking at all
> ... just heating them up.
> I also have these garlic things ... shoots maybe? I have never used them
> either. Any ideas?
>
>

CSA? Confederate Staes of America?
>
>
>

Kswck wrote:

>
> CSA? Confederate Staes of America?
>>
Community Supported Agriculture.
Basically a "share" in a farmer's crop.
You pay x amount of dollars per year or season, and you share the bounty
as well as the risk. Sort of a food "credit union"

On Jun 28, 7:29*am, Melba's Jammin' >
wrote:
> In article >,
>
> *"Woolstitcher" > wrote:
> > I have beets, now ... how to cook them? *Any chance I can do something w/
> > them on the grill? *oh, I have the greens too if that matters.
> > I have only cooked canned beets, I guess that really isn't cooking at all
> > ... just heating them up.
> > I also have these garlic things ... shoots maybe? *I have never used them
> > either. *Any ideas?
>
> Whack the greens from the root.
> Wash the greens in clear water until there's no grit.
> Throw the greens into a large kettle and cook over high-to-medium heat
> with just the residual water from the leaves.
> Some like a bit of vinegar with those greens; I like a little butter,
> s&p.
>
> Throw the root (the disgusting round, dirt-smelling part) into the
> compost heap.
>
Aw Barb! Just because you don't like them doesn't mean noone should
eat them. Heck. IIRC, we had almost every foodstuff imaginable on
the "Foods I won't eat" list this group put together a few years back!

Peel em, dice em, roast em, mmmm mm.

maxine in ri
former beet besmearcher

In article >,
"Nancy Young" > wrote:

> Melba's Jammin' wrote:
>
> > "Woolstitcher" > wrote:
> >
> >> I have beets, now ... how to cook them?
>
> > Whack the greens from the root.
> > Wash the greens in clear water until there's no grit.
> > Throw the greens into a large kettle and cook over high-to-medium heat
> > with just the residual water from the leaves.
> > Some like a bit of vinegar with those greens; I like a little butter,
> > s&p.
> >
> > Throw the root (the disgusting round, dirt-smelling part) into the
> > compost heap.
>
> (laughing) I've been waiting, and you didn't disappoint.
>
> nancy


I did what I posted except that I've got the round parts in the fridge
for Blech Pickles. I told a reporter that that's my goal: Win a blue
ribbon for pickled boiled dirt chunks, without knowing what one is
supposed to taste like.

The beet greens were wonderful!
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

In article >,
Lou Decruss > wrote:

> On Sat, 28 Jun 2008 09:20:47 -0400, "Nancy Young" >
> wrote:
>
> >Melba's Jammin' wrote:
> >
> >> "Woolstitcher" > wrote:
> >>
> >>> I have beets, now ... how to cook them?
> >
> >> Whack the greens from the root.
> >> Wash the greens in clear water until there's no grit.
> >> Throw the greens into a large kettle and cook over high-to-medium heat
> >> with just the residual water from the leaves.
> >> Some like a bit of vinegar with those greens; I like a little butter,
> >> s&p.
> >>
> >> Throw the root (the disgusting round, dirt-smelling part) into the
> >> compost heap.
> >
> >(laughing) I've been waiting, and you didn't disappoint.
>
> I'm laughing too.
>
> Lou


Y'know, now that my sniffer is going to hell, maybe I could cook them
without wanting to puke. Nah. Why chance it?
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com