Beets

Basic Baked Beets

Following is a basic technique for baking whole beets. Once cooked, there are many ways they can be used; try a few of the ideas listed below. But remember...although most people prefer beets cooked, they can also be eaten raw in salads and cold raw soups.

Scrub beets well under cold running water. Cut the beet greens off about 1-inch above the beet so the pigment doesn't run. (Save the greens for use in salads, soups or stews.) Place the whole beets in a baking pan; bake in a 375 degree F. oven for approximately one and one-half hours until tender (test for doneness with a sharp knife). Remove beets from the oven and let them cool. Store unpeeled in refrigerator in a sealed container or freeze in zip lock freezer bags. When you are ready to use the cooked beets, trim the tops and peel the skins, which should come away fairly easily.

*Slice, dice or cut into wedges and serve either warm or cold sprinkled with fresh herbs. Dill, parsley, chervil, tarragon or chives complement beets especially well. Top cold beets with a dollop of yogurt or crème fraîche, if desired.

*Serve warm like baked potatoes, slit open and top with butter or sour cream and chives.

*Slice thinly and arrange on a platter. Sprinkle with olive oil, aged balsamic vinegar, salt and pepper.

*Serve warm or at room temperature in a salad with toasted walnuts, goat cheese, fresh greens (including the beet tops), and orange slices.

*Puree baked peeled beets with chicken stock to make beet soup.

*Make chrain, a classic horseradish sauce for roast beef: puree 2 cooked beets, 1 raw beet, 1/4 pound diced raw horseradish root, 1/2 cup sugar, 1 cup vinegar, 1/4 cup water, 1 teaspoon salt and 1 tablespoon mustard. (From www.cyber-kitchen.com.)

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