Happy Beets...for beet lovers yummmmmy

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Happy Beets

 

I have used these beets as tasty main dish, place the happy beets in a 2-quart

casserole. Cover with a thinly sliced onion, chopped bell pepper, and tomato.

Top with feta and bake just until cheese is melted and golden. Garnish with

chopped cilantro or parsley.

 

2 1/2 lbs. beets

2 tbsps. olive oil or ghee

1 onion, chopped

1 tbsp. finely chopped fresh gingerroot

5 to 6 cloves fresh garlic, finely chopped

1/2 tsp. turmeric

1 tsp. caraway seeds

1 tsp. dill seeds

1/2 tsp. black pepper

1/2 tsp. salt or to taste

 

Bring 2 " water to boil in a 2-quart saucepan.

Scrub beets (do not peel or cut off stems or roots) and place whole in the

boiling water.

(If the beets are quite large, cut them in half.)

Cover and cook at low boil for about 30 minutes, until tender.

The skins will look slightly blistered.

Be careful not to overcook!

When done, immediately plunge into cold water.

The skins should then easily come off.

Cut off remaining stems and fibrous root tips.

While the beets are cooking, heat oil or ghee in iron skillet or sauté pan and

sauté onions, garlic and ginger until quite soft and beginning to brown. Add

spices and continue to cook, adding a little water as necessary to avoid

scorching, until nicely done and saucy.

Now, take your beets and either chop them into a 1/2 " dice, or shred them with

hand-grater or food processor.

Combine beets with onion-garlic-ginger mixture. Add salt, tamari or Bragg Liquid

Aminos to taste and serve.

Serves 4 to 6.