I’m always surprised by how few people know how to cook beets! Canned beets are an easy and tasty substitute, but nothing tastes fresher than fresh! Look for small-to-medium beets - the larger ones can taste woody. Whether picked from your vegetable patch or from the green-grocer’s, young beets have a slightly sweet flavor that I find irresistible.
I present to you, Dollinks, this yummy side dish for Baby Beets Supreme! Steamed and tossed with a little butter, beet tops are excellent, too. Beets are an acquired taste: Never force a child to eat them!
Baby Beets Supreme:
12 baby beets, slightly larger than a golf ball (perhaps this recipe should call for “fore” beets - Hahahahaha! Ahem! Sorry!)
Lightly salted boiling water
6 tbsp. butter
4 or 5 tbsp. white vinegar
Coarsely ground pepper, to taste
Wash and scrub beets; do not peel. Trim beet tops, leaving about 1 inch of stem. Pop into boiling water and immediately lower heat to simmer. Occasionally checking water level in pot, cook 40 - 45 min. or until the blade of a sharp paring knife easily pierces beets through. Drain. Cool slightly, slipping beets’ skins while they’re still warm (see Note). Slice beets, if desired. Toss with butter, vinegar, and coarsely ground pepper. Serve immediately. Serves 4.
Note: I keep a package of disposable latex gloves in my pantry. They’re invaluable for keeping your hands clean as you skin beets, mix cookie dough with your hands, or chopping hot peppers.
|Any way you slice ’em, beets are delicious!|