Beets...

My mom use to make them by boiling them w' salt & peper then w/ a little butter. As a kid i loved them.
Happy cooking

There is an Indian dish called "Beet Raita".

You just chop or grate the beets and add it to yoghurt. The yoghurt needs to be made of a thinner consistency by adding water or milk. This needs to be done before adding the beets.

You can then just mix in some salt and chilli powder. We usually add black salt but you can add regular salt if that is not available.

ok. Cut off the green tops, about 2 inches from the beet. You can use the greens like chard if you like.

Put the beets in a pressure cooker. Add salt to the water and pressure them under 15 pounds of pressure for about 10 - 18 minutes...depending on how big the beets are.

When done, cool the beets down with some cold water. The skins should slip or rub off easily.

Slice the beets and gently saute in a touch of butter. Salt and pepper to taste.

If you do not have a pressure cooker, just simmer them until quite tender.

I like to slice them up raw and put them in my salads.

You can also cut them up and put them into stews and soups.

Maaaannnn...now I'm craving beets!!! Very yummy sounding recipes here! I would also check out www.allrecipes.com. There may be more recipes there.

YUMM!! I LOVE beets! :)

here are a couple of beet recipes:
Borscht (russian beet soup)
Ingredients
• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium baking potatoes, peeled and cubed
• 1 tablespoon olive or grapeseed oil
• 1 medium onion, chopped
• 4 ounces tomato paste
• 3/4 cup water
• 1/2 medium head cabbage, cored and shredded
• 1 (8 ounce) can diced tomatoes, drained
• 1-2 cloves garlic, minced (opt)
• salt and pepper to taste
• 1/2 teaspoon white sugar, or to taste
• 1/2 cup sour cream, for topping
• one cube veggie bullion and one can of veggie stock
• 1 tablespoon chopped fresh parsley for garnish
Directions
1. Fill a large pot halfway with water (about 2 quarts), veggie bullion and veggie stock. Bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
2. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
3. Ladle into serving bowls, and garnish with sour cream and fresh parsley.

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roasted beet and sauted greens salad
http://allrecipes.com/Recipe/Roasted-Beets-and-Sauteed-Be...
Ingredients
• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)
• roast potatoes and carrots - optional
Directions
1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

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Cooked Beet and Carrot Salads
http://www.canadianliving.com/food/cooked_beet_and_carrot...
By The Canadian Living Test Kitchen
Moroccan salads are like Italian antipasti: assorted dishes of spiced or sweetened raw or cooked vegetables that stimulate the appetite and refresh the palate.
This recipe makes 8 servings

Ingredients
4 beets, (1 bunch) 1 lb (500 g)
6 carrots
1/4 cup (50 mL) extra-virgin olive oil
3 cloves garlic, minced
3 tbsp (45 mL) wine vinegar
2 tsp (10 mL) sweet paprika
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) chopped fresh parsley

Preparation:
Trim beet tops to 1 inch (2.5 cm); leave roots. In saucepan of boiling salted water, cover and cook beets until fork-tender, 25 to 30 minutes; drain and let cool. Peel and cut into 1-inch (2.5 cm) cubes; place in bowl and set aside.
Meanwhile, peel and cut carrots into 1/2-inch (1 cm) thick coins. In separate saucepan of boiling salted water, cover and cook carrots until tender, about 5 minutes. Drain and place in separate bowl; set aside.
In small skillet, heat oil over medium-high heat; saut?arlic until softened, about 2 minutes.
Add vinegar, paprika, cumin, salt and pepper to skillet; cook for 2 minutes. Divide evenly between beets and carrots; toss to coat. Refrigerate until cold. (Make-ahead: Refrigerate in airtight containers for up to 3 days.)
Toss 1 tbsp (15 mL) each parsley with beets and carrots. Serve at room temperature.

Source
Canadian Living Magazine: October 2004

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make a carrot-raisin salad and add roasted beets
e.g.
CARROT RAISIN SALAD
http://www.foodnetwork.com/recipes/rachael-ray/carrot-rai...

Ingredients
• 2 (10-ounce) bags shredded carrots , available from the produce department
• 1 cup (3 handfuls) raisins
• 2 tablespoons poppy seeds (available in the spice aisle)
• 1 lemon, juiced
• 2 oranges, juiced
• 1/2 cup (2 handfuls) light brown sugar
• Salt
Directions
Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.

can't wait to see other recipes! :)

You can shred beets and add to chocolate cake if you like. I think it is 1/4 cup added to a mix. It adds a ton of moisture and no fat.

I cooked some in the oven once. The were really easy to get the outer layer off after baking and they were tender. I did this when my son was doing purees, so I just pureed them and froze some in cubes, and added them to applesauce and other veggies for him.

Scrub well under cold running water. Wrap all beets in large piece of aluminum foil. Bake at 400 for 90 mins to 2 hours. The larger the beets the longer the cook time.

Or microwave by pricking with a fork. Add 1/4 cup water per pound of beets (about 6 medium). Cook in covered microwave safe dish about 16 minutes. Let stand covered 5 minutes.

Cut off stems. Slip off the peels under cold running water after cooking and cooling. Prepare as desired.

BEETS ARE GOOD!

1 pound fresh red beets
Olive oil, optional (I don't find it necessary, see NUTRITION ESTIMATE for calorie impact)
Balsamic vinegar

Slice off the greens but leave about a half inch of the stem end intact (this preserves the nutrients). Wash well. Place each beet on a sheet of foil or all the beets in a single layer in a casserole dish. If you're watching calories, MEASURE the olive oil (it's easy to use more than you want!) and drizzle onto the beets. Splash with balsamic vinegar.

Roast at 400F for 1 hour OR at 375F for 90 minutes. Let cool, slip off skins. Slice or chop and serve immediately or refrigerate for later use.

We like the fresh beets just microwaved!
Peel and slice the beets into circles, do the same thing with some carrots, then add a bit of water, cover, and microwave until tender.
My son thinks it's funny because the carrots will also turn pink.

I love beets.
They are good boiled with a little butter.
I usually boil them with the skins on then when they are fork tender I pull them out and the skin just peels right off. Then I cut them up into smallish pieces and throw in some butter.
You can also boil them, drain,peel them and cut them up. Then do this:
take 1/2 C sugar
1/2 Tbsp cornstarch
1/2 C vinegar
Boil for 5 minutes
POur over beets
Let stand for 1/2 hour
Just before serving toss in some butter.

Beets will cause your urine to be pink. So after you eat them just be aware. I didn't tell my husband and he was ready to go to the ER.

broil some beets and eat it with lemon and salt as snack or add to chicken soup or make vegetable soup and add the beets

Roast them (find the directions on line) and then slice them. Add them to a "salad" of sliced apples, toasted walnuts and feta cheese with a homemade honey vinegarette....it is a delicious salad!

Here's a similar recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action...

My 2 year old gobbles them up this way!

Tonight we are eating the first three beets we'll pulled from our own garden and this is the way we always eat them. Take off the leaves (makes great compost or chicken food), cut off the area just under the leaves and also the root. I peel them after this but my husband does not; either way, after they are cooked, any peeling left on will slip off. I then slice them into rounds or half rounds, or into chunks, depending on how big they are. Then I steam them until they are tender. That's all.
Any good canning book, like from Ball, will tell you how to can them.