Ralphie ★ Posted February 24, 2019 Share #1 Posted February 24, 2019 They are delicious! I just sauted them in water, or I guess that is really braised. No spices or aldulterants all all, just the way I love my broccoli raab cooked. Lemon and garlic are ok, but I like to let the native taste shine. I was tempted to add some ground red pepper but I abstained. I loved frozen beet greens with cider vinegar as a kid, but this way is mo better. 3 Link to comment Share on other sites More sharing options...
petitepedal ★ Posted February 24, 2019 Share #2 Posted February 24, 2019 I may do some spinach, mushroom & onion later today... 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted February 24, 2019 Share #3 Posted February 24, 2019 15 minutes ago, RalphWaldoMooseworth said: They are delicious! I just sauted them in water, or I guess that is really braised. No spices or aldulterants all all, just the way I love my broccoli raab cooked. Lemon and garlic are ok, but I like to let the native taste shine. I was tempted to add some ground red pepper but I abstained. I loved frozen beet greens with cider vinegar as a kid, but this way is mo better. I prefer to sauté them with shallots a. dab of butter, a splash of chardonnay, two slivers of garlic and a touch of salt and pepper. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 24, 2019 Author Share #4 Posted February 24, 2019 1 minute ago, Wilbur said: I prefer to sauté them with shallots a. dab of butter, a splash of chardonnay, two slivers of garlic and a touch of salt and pepper. That sounds ok too! 1 Link to comment Share on other sites More sharing options...
Airehead Posted February 24, 2019 Share #5 Posted February 24, 2019 But they must kiss the heat only briefly or they become a soggy mess 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted February 24, 2019 Author Share #6 Posted February 24, 2019 4 hours ago, Airehead said: But they must kiss the heat only briefly or they become a soggy mess I kept em on for quite a while, but I guess the water keeps them near 212, as opposed to much hotter in earl. 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted February 25, 2019 Share #7 Posted February 25, 2019 I've seen a lot of cooking show stuff about beets lately. I'm going to have to add it to my diet! 1 Link to comment Share on other sites More sharing options...
Further Posted February 25, 2019 Share #8 Posted February 25, 2019 Tom Robbins > Quotes > Quotable Quote “The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets. The beet is the melancholy vegetable, the one most willing to suffer. You can't squeeze blood out of a turnip... The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies. The beet was Rasputin's favorite vegetable. You could see it in his eyes.” 1 1 Link to comment Share on other sites More sharing options...
SuzieQ Posted February 25, 2019 Share #9 Posted February 25, 2019 I’ve made pesto with them - really yummy 1 Link to comment Share on other sites More sharing options...
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