Ganga on Nostr: Beetroot! The prince of vegetables. Aka Red Beet 2/2 🧵 This humble root vegetable ...
Beetroot! The prince of vegetables. Aka Red Beet 2/2 🧵
This humble root vegetable from the Mediterranean can be eaten hot or cold. It can be prepared whole, cubed or grated. It can be boiled, steamed, baked, roasted, deep fried as vegetable chips or pureed. It is eaten in soups, main courses and deserts (for example in chocolate cakes).
Even the leaves are edible, and I love them. They need to be fresh as they wilt quickly. They can be blanched in lightly salted and boiling water, or stirfried in butter or oil. They can be added to salads, casseroles, soups or pasta.
Small beets are good for pickling. Cook them, then preserve them in balsamic or raspberry vinegar with a little orange rind and dill tips. Refrigerate.
To cook whole, trim the tops leaving 2-3 cm of stalk to stop "bleeding", wash well and cover with lightly salted water. Boil for 30 - 60 minutes until they are cooked. Alternatively, wrap them in foil with some vinegar, sugar, oil and salt and bake in a 180 degree oven for 90 minutes until tender. When steaming, allow 60 minutes for large beets, half that time for smaller ones.
It is best to remove the skin after cooking, and the best way is with the fingers over the sink. You can wear rubber gloves and conduct this operation under cold running water. If there is a danger of discolouration when cutting or grating beetroot, cover surfaces with parchment paper.
Fresh beetroot should be firm, with smooth skin and no cracks or splits, and the leaves intact. They can be stored in the fridge for 3 weeks.
This humble root vegetable from the Mediterranean can be eaten hot or cold. It can be prepared whole, cubed or grated. It can be boiled, steamed, baked, roasted, deep fried as vegetable chips or pureed. It is eaten in soups, main courses and deserts (for example in chocolate cakes).
Even the leaves are edible, and I love them. They need to be fresh as they wilt quickly. They can be blanched in lightly salted and boiling water, or stirfried in butter or oil. They can be added to salads, casseroles, soups or pasta.
Small beets are good for pickling. Cook them, then preserve them in balsamic or raspberry vinegar with a little orange rind and dill tips. Refrigerate.
To cook whole, trim the tops leaving 2-3 cm of stalk to stop "bleeding", wash well and cover with lightly salted water. Boil for 30 - 60 minutes until they are cooked. Alternatively, wrap them in foil with some vinegar, sugar, oil and salt and bake in a 180 degree oven for 90 minutes until tender. When steaming, allow 60 minutes for large beets, half that time for smaller ones.
It is best to remove the skin after cooking, and the best way is with the fingers over the sink. You can wear rubber gloves and conduct this operation under cold running water. If there is a danger of discolouration when cutting or grating beetroot, cover surfaces with parchment paper.
Fresh beetroot should be firm, with smooth skin and no cracks or splits, and the leaves intact. They can be stored in the fridge for 3 weeks.