I enjoy beets. Beets can make food a bright, natural pinkish red. I once used beet juice to color icing on a birthday cake – it was beautiful, and no one except my daughter and I knew how we got that lovely shade of pink. Here are two delicious ways to prepare beets, and then I threw in a bonus “beet soda” to cool you off on a hot summer day. Hope you enjoy these beet recipes.
Lemon Beet Salad
An easy classic way to prepare beets.
- 3 beets
- 1 lemon
- salt and pepper to taste
- first cold pressed olive oil
- fresh parsley for garnish
Cover the beets in a saucepan with water, and cook until the beets are tender (use a fork to test). It usually takes about an hour to cook the beets. Remove the beets from the beet juice (you can use the beet juice to make beet soda as described in the bottom recipe). Peel the skin off the beets. Chop into bite-sized slices. Sprinkle with sea salt, olive oil, pepper and a fresh lemon juice. Garnish with parsley, cilantro, basil or whatever fresh green herb you have available. Tastes nice at room temperature.
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Fermented Sliced Beets
You have to make these a week in advance, but then you have tasty pickled beets to serve for several meals.
- 3 beets
- 1 Tbsp. sea salt
- water to cover
Wash beets carefully. While still raw (no cooking in this recipe), chop in half or quarters and then into thin slices. Put the beets in a glass jar. Add a tablespoon of sea salt. Cover with water. To weigh down the beets and make sure the brine covers them, I use a baby food jar. Cover the glass jar with a cloth and a rubber band. In a few days, it will begin to ferment (you will see small bubbles on top). You can taste the beets as you go along. In about a week, store them in the refrigerator. Serve at room temperature.
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Save the beet juice from either of the above recipes. Add seltzer, maybe a twist of lemon or lime, maybe a cube of ice, and enjoy!
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Do you cook with beets? What are your favorite beet recipes?