 Everything in a beetroot can be eaten, from the root vegetable, to the stem to the leaves.
The
root can be made into a pickle or used to make beet kvass. The leaves
are eaten as a green vegetable like spinach and the stems can be cooked
until soft, chopped up and added to other mixed vegetables.
 Kvass
-- Chop or
shred beets. Put
in glass or ceramic container, fill with salt water mixed to a
proportion of 1
teaspoon salt for each pint of water. Cover. Put in a place you pass by
regularly and shake it briefly every time you do to prevent mold from
forming at the top. After three to five days, you can start drinking it,
depending on how many beets you put in it and how strong you like it.
You can bottle all the kvass, if you choose, or keep replenishing with
water, salt and more chopped beets to make a "perpetual kvass". Remove
old pieces of beets when they appear a pale pink. See Kvass for more details.
Pickled Beets
Cook beets until tender (steaming may work best).
Let cool.
Cut beets into small pieces
Put in glass jar and cover with brine (salt water with a ration of 1
teaspoon of salt to 1 pint of water)
Cover with an airlock
and let sit on counter a few days or until pickled (sour
tasting).
Store in fridge
Baked
Beets Salad
Bake 3-4 beets and then
peel them.
Slice 1 small red onion thinly.
Toast a handful of walnuts in 1 tablespoon of coconut oil. Mix the
onions and beets together in any oil and vinegar dressing, sprinkle on
the toasted walnuts and 1 cup of crumbled feta or goat cheese. May be
served over a bed of spinach or fresh greens or by itself.
Borscht
(Beet Soup)
Peel and grate 1 pound
of beets.
Place into a large baked enamel pot
and add enough water to cover. Stir in 1 medium potato, peeled and
diced, 1 chopped garlic clove and 1 chopped onion. Bring to a boil,
then lower the flame and simmer (approximately 45 minutes). Add 1
tablespoon of vinegar, 1 teaspoon honey or brown sugar, 1 teaspoon
full-array salt and a pinch of pepper. In a small bowl, beat an egg
well. Combine egg and borscht so that egg does not curdle. (See here
on how to add beaten egg to hot liquid) After egg has been added
to the borscht, continue to stir over heat until it has cooked.
Sprinkle
with parsley. Serve hot or cold. More: Borsch
Cooking
beet root
Trim off
leaves. Either roast
the root in oven
or simmer in pan of water on stove top until tender (test pierce with
fork). Remove from water, peel (can do this holding on cutting board
with fork and scraping with a knife to keep fingers cool and
un-stained).
Cut into bite-sized
slices.
Cooking
beetroot
greens
Cut leaves from stems.
Chop stems into inch long pieces.
Sautee stems in baked enamel frying pan in lard.
Add chopped beet greens and continue to sautee until just done (doesn't
take long).
Cooked beet root (see above) can be added to cooked beetroot greens.
Season with full-array salt and vinegar or tart kombucha.
Cooking
beetroot stems
Cut
the stems from the beet root and cut the leaves from the stems. Put the
stems of the beetroot into the pot when you are cooking the root. After
the beetroot is cooked, remove the stems. cut them up into half-inch
pieces and briefly sautee them in the frying pan with some lard or
other real fat. Add to any soup or mixed vegetable dish.
Not
Your Mother's Slow Cooker Cookbook
by Beth Hensperger and Julie Kaufmann
Wild
Fermentation by Sandor Katz.
Truly
Cultured Rejuvenating
Taste, Health and Community With Naturally Fermented Foods
|
Food You Can Make With Beets
