How To Serve Beets Cold Food

CHILLED BEET SALAD

Chilled Beet Salad image

We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 pound fresh beets
1/4 small red onion
3 tablespoons balsamic vinegar
1 tablespoon canola oil
1-1/2 teaspoons minced fresh basil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BETTY CROCKER HOW TO COOK BEETS

Betty Crocker How to Cook Beets image

Make and share this Betty Crocker How to Cook Beets recipe from Food.com.

Provided by carrie sheridan

Categories Vegetable

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 3

Ingredients

3 -4 whole beets
salt
vinegar

Steps:

[If you can, buy beets with the stems and greens still attached, as they come out of the ground.
Ask the produce manager at your grocery or health food store to buy organic beets with the nourishing leaves attached!]].
Cut off all but 2 inches of the green stems.
Save the leaves because they are very nutritious and can be steamed, sauteed or shredded in salads!
Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!].
Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar).
Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets.
Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red.
To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley.
NOTE: i prefer to steam my vegetables in an OSTER mechanical food steamer available cheap with free shipping from amazon.com - so i peel and slice mine for faster cooking as i do for all potatoes.
But you can steam this in a covered pot with a steamer insert also - just make sure the water doesn't evaporate: bring the salted water with more vinegar added to a boil and add the steamer insert and beets. Cover and steam on medium or medium low heat until they are your desired tenderness.
One thing is for sure - never peel or cut the stems or roots if steaming or boiling whole - it's SO much easier not to have red dye and red water dripping everywhere - and the skins come right off easily once cooked. Peeling is a waste of time and makes a mess!

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