Good Eating Monday: Beet Love

-
I bought a jar of pickled beets the other day and thought I'd do a post on "Beets."

I love them. Pickled. Roasted. Boiled. Cold in salad. Harvard style.
I like the tender young greens in a salad, too.
They're super easy to grow in the ground or in a patio container.
Beets are a member of the same family as Amaranth.
Beet trivia:  Though very low in calories, beets have the highest sugar levels of any veggie, but unlike regular sugar which hits your system fast, beet sugar is released very gradually.

Health Benefits:
*  Beets are high in vitamins & minerals: boron, potassium, magnesium, iron, vitamins A, B & C, folic acid and fiber.

* Beets are good for your liver & blood. 

* Beets, like chocolate, contain trytophan, which relaxes the mind and gives a sense of well-being. Not everyone can eat chocolate, so eating beets can have a similar effect as eating chocolate.

My Favorite Recipe For Beets:
Beets are great boiled with beef & other root veggies New England style. Or on a grill poor-boy style inside a foil pack with butter, salt & pepper.
But my favorite beet recipe is Harvard Beets!
This classic recipe comes for beets with a thick sweet-sour sauce!
Ingredients:
About 4 cans (15oz) of either sliced or whole beets. (Roughly 3 cups worth. Drain, but SAVE THE JUICE)
1/3 cup beet juice
1/2 cup mild vinegar (like apple cider vinegar)
1/2 cup sugar
1 1/2 Tablespoons Cornstarch
2 Tablespoons butter
Dash of salt

Directions:
Combine sugar, vinegar & cornstarch & mix well. Slowly stir in beet juice. Cook stirring constantly over medium heat until sauce thickens, then add butter and beets. (Sauce should be slightly thickened. You don't want pudding.) Stir well until beets are well coated and keep warm 15 - 20 minutes before serving.
****
I had a chance to try this recipe over Easter 2016 and found it needed 1 1/2 Tablespoons of Cornstarch to get the right thickness. You want it thick-saucy, but not pudding.
****
Eat up, me hearties, yo-ho!

Comments

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Good Eating Monday: Apple Cranberry Sausage Stuffing!

-
Image
Now this some wicked good dressing!  I tried it for Thanksgiving this year and everyone loved it! I've been looking for just the right dressing and I may have finally found it!  It's also healthy with a tasty combo of fruit, veggies and a mix of white & whole wheat bakery breads. It will fill a  fill a 9 x 13 pan.  You can use fresh or dried herbs. I've included the measurements for both. Just remember dried seasoning is more concentrated in flavor because it is dried, so you need less of it then fresh herbs. I have fresh Parsley growing outside and this was a great use for it! I found leftover over stuffing wonderful heated up and topped with a over-easy egg for lunch!  Apple Cranberry Sausage Stuffing Ingredients:  5 1/2 cups fresh European style or sourdough bread, white, sliced and cubed 2 1/2 cups wheat bread, whole grain sliced and cubed 1 lb ground pork or turkey ( I used Jimmy Dean's Turkey Crumbles, which was 8 oz and that worked great! ) 1 1/2
Read more

Good Eating Monday: Peach Cobbler Dump Cake!

-
Image
Yes, I tried another new Pinterest recipe and this one is a winner! The primary dictionary definition of a "Dump Cake," is an easily made cobbler in which cake mix is dumped over canned fruit or pie filling.  This recipe was pinned from Del Monte, which means it's been a recipe that's been created & tested in a corporate test kitchen. That's one benefit of all those label, can & box recipes provided by manufacturers on their product packaging. You can even buy cookbooks featuring nothing, but package & label recipes of which many are vintage. The only changes I'd suggest is add one more 15 oz can of fruit. It can be more peaches, cherry fruit cocktail, regular fruit cocktail or whatever you want. (So, I've noted 4 cans of peaches in the recipe.)   It just needs a little more volume on the fruit quantity.  And stir a teaspoon or two of cinnamon into the fruit! Otherwise, this is an excellent, quick dessert you can serve hot with v
Read more

Good Eating Monday: Old Fashioned Cinnamon Raisin Bread Pudding!

-
Image
Welcome to the first week of February! It's supposed to be 31 degrees tonight, so after cleaning up the front walk beds, I went around covering various things that either are blooming, about to bloom or that have sensitive leaf buds, like my hydrangea's.  I picked all the yellow daffodils and brought them inside for a cheerful vase on my counter. For Garden Pic Wednesday this week I have an excellent photo of a pine tree flower! You didn't know pine trees flower?  Well, you'll have to stop back for a look! Today's Good Eating Recipe is a family favorite my Mother used to make often for us as kids: Old Fashioned Cinnamon Raisin Bread Pudding! What Old Fashioned Cinnamon Raisin Bread Pudding Looks Like This is just your basic wholesome old fashioned bread pudding made with just eggs, bread, milk, vanilla, cinnamon, sugar & raisins! No sauces to make. Just simple bread pudding. We'd eat it hot with a little evaporated milk poured over the top.
Read more

Garden Pic Wednesday: Ajuga & Lettuce Crop

-
Image
T oday's Garden Pic is a nice January shot of some Common Ajuga draping over the edge of a large container out front & my bumper crop of lettuce Ajuga: It's a ground cover with a burgundy tinge to it's leaves. It reaches it's best color in shade, but can tolerate light sun. This Ajuga just gets morning sun. It throws runners like a strawberry does, spreading along the ground. It's reaching for the ground and will establish once it touches around the shady side of the stump the container sits on. It's a member of the mint family.  My Winter Crop of Lettuce: This is a french head lettuce I got ordered from Seed Savers for spring 2021. It went to seed in May 2021, then dozens popped up around Sept. I separated them, this whole 4 x 8 raised bed with them. I dined on fresh crisp lettuce all winter! I've left 2 to go to seed on one end of the raised bed, so can have lettuce all winter again!  I've joined a group a ladies in a Book Club that meets once a mo
Read more