4 thoughts on “And the Beets Go On…

  1. Lee

    Nice piece, Derek. If you’re still wondering what to do with the beets, try boiling them, removing their skins, and cutting them into 1/2″ pieces. Then roast them in the oven (or in a pan on the stove top) for a bit with some tomatoes (maybe some of those nice heirlooms that are coming in now), garlic, and a bit of oil and vinegar.

  2. Caelius Spinator

    Good piece. I’m glad I suggested the germ of the idea. I have no beet recipes to share, sorry.

  3. Michelle

    Nice article. My Mom always makes pickled beets. I don’t know the recipe off hand but it has vinegar and onion rings. Good cool summer recipe. I suspect that beets store well. My Mom makes a warm beet recipe too.

    On your overall project, in your own garden make sure to plant things that can be stored like onions and potatoes. Cucumbers, squash etc are gifts that keep giving all summer to everyone to meet or can think of. I have a recipe for home canned dill pickles if you would like it. Green beans last a long time too, with multiple harvests. Grandma had all kinds of recipes to deal with Grandpa’s too abundant garden.

    The biologist in me wants to warn you to do home canning carefully. Botulism often doesn’t give second chances.

  4. CG

    How about Mrs Conrad’s beetroot recipe (Jane Grigson’s Vegetable Book)? Melt 2 oz butter in a large frying pan. Add 2 small onions thinly sliced. Peel and slice 4 or 5 medium-sized beetroot (already boiled) and place slices on top of the onion. Sprinkle 1 tablespoon of flour over them and stir in half a pint of milk or milk & single cream. Add salt & pepper, and then 1-2 tablespoons white wine vinegar and 3-4 tablespoons sugar, adding these gradually, a little at a time, until the sauce tastes piquant and sweetish, without being over sugary. Stir in 2-3 tablespoons of double cream. Serving suggestion: border a hot serving dish with hot mashed potatoes and pour the beetroot mixture into the middle. Can add dill weed when stirring in the cream.

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