Stop Blogging and Cook

PART OF VALENTINE’S DAY MENU
DAILY POST JAN 19th:  BEET SEASON

VEGETARIAN & GLUTEN-FREE
VEGAN – Omit butter

S H O P

GROCERY
Butter

GREEN MARKET
Bunch of red or golden beets

T I M I N G

SERVES 1
TOTAL TIME: 20 – 60 min, depending upon size

1. Cook beets.
2. Peel & slice.

C O O K  /  P R E P A R E

INGREDIENTS
2 – 4  beets washed, w/green tops cut off 1/2″ from beet. Do not cut off roots.

COOKING

1. In a large saucepan, add unpeeled beets & enough water  to cover.
2. Bring to a boil; lower heat & simmer until done.  The largest beets will take up to an hour to cook; the smaller ones half that.  If a knife can be inserted into the beet with very little resistance, they’re done.

S E R V E

One at a time, remove beets from pot & put into a bowl of cold tap water (do this in the sink) for 10 seconds.  Take each beet in hand & rub the skin with your thumbs which will begin to slip off, along with the long root.  If skin does not come off easily, beet is undercooked.  Return to simmering water until knife-tender.

Serve whole or slice small- to medium-sized beets with an egg slicer; serve in individual bowls.  Beets are juicy & their deep red pigment will wander around the plate, leaving a trail of color.  Best to give them their own private office.  Add butter.

W O R K P L A C E   L U N C H / L E F T O V E R S

I do not recommend reheating.  Vegetables are at their prime (visually & nutritionally) just after cooking.