Beets!!

It's a week before Thanksgiving. . .

I've been battling a cold and other assorted maladies, and about a week ago I decided to come up with a plan so I don't have to grocery shop until next week, just before the holiday.  I've ALWAYS got a very full freezer, pantry and 'fridge.  Often 'full' to the point of things sitting too long, getting lost for months and months, under other frozen things, or behind tall jars in the pantry.

This is a good challenge for me.  I may run out of half and half for my coffee, but I always have a little jar of that nasty powdered stuff, or a can of coconut milk.  I'm low on onions, carrots and eggs, but I'm determined to do this.  It's fun to use up and combine things I normally wouldn't!  I'm thinking either Monday or Tuesday, before I do buy groceries, I'll reorganize all three of those areas so I can finally feel more in-the-know of what I actually have, and can do more efficient meal planning and shopping.  My little project for the next few days.

8 med. beets

So, lemme tell ya about these beets!  They kept hiding out under the carrots and celery.  I'd see them and think, oh yeah, I should do something with those. . . Today, I decided, was the day.  I think I bought these in August or September!  Cast-Iron-Indestructible Little Purple Orbs!  They were packaged 4 to a package, so I was pretty sure they'd either be all shriveled or have mold spots.  No, they didn't!  I scrubbed them then put them in an 8 quart pot and covered them with cold water.  Brought that to a simmer, partially covered the pot and let them slowly simmer and scent my kitchen for 40 minutes.  Then I shut off the burner and just left them another half hour. *Put them into a cold water bath, changing the water, to keep it cold, until they're a touchable temperature.  Then just cut off the ends and any bad spots before you cube, slice or julienne them.  They looked pretty rough before cooking, but they hydrated well during the simmer and didn't need to be peeled. (don't attempt any of this if you have plans to go to a fancy social event, unless you're okay with ruby-colored stained hands.)  If you find some really good whole beets with healthy tops, simmer those and the stems like you would cook spinach.  Ohhh, so good!

* The cooking liquid can be mixed with any beet scraps and your dog's food.  This is a healthy vegetable for dogs.  It can also be used in a dark soup or stew as a vegetable broth.  You can also just drink a big steamy mug of it, instead of coffee or tea.  It's good to remember that the beet color will go right through you a day or so after eating more than a tiny amount of beets, so you may get a bit of a shock when going to the bathroom 😲

I'm thinking I may freeze some of these, but I also want to use some now.  They can just be heated with a little butter, salt and pepper added before serving.

They're also great in a salad with chopped romaine, onion, glazed pecans, dried cherries, craisins, or mandarin orange segments, and crumbles of feta cheese.

That can be dressed with a mix of extra virgin olive oil, salt, pepper and a good-syrupy dark balsamic dressing, or your favorite poppy seed dressing.


I also have a quick bread recipe that I've made many different ways.  Using bananas, zucchini as well as canned pumpkin.  Now I'm thinking I might 'process' some of these and make Beet Bread!

Mmmmm Beets!!

Be Bold. . .Be Creative. . .Happy Cooking! . . Lin