Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 Thanks, Donna! I'll definitely keep that in mind if they're offered as part of my CSA bag. I'm still not enough of a beet fan to seek 'em out, but I enjoy them when I have them, if that makes sense. And Mae Jean's recipe was my favorite way to eat 'em by far Peace, Mo PS Made your Swedish ginger cookies again yesterday for a bake sale. Stole a few for myself too--Yum! thelilacflower wrote: > Have you tried golden beets? They have a mild flavor so you might like those even better > > Donna > Sent via BlackBerry from T-Mobile > > > Maureen <ailanthus > > Sat, 21 Jun 2008 20:50:15 > > Review-Herbed Beets with Horseradish Sauce > > > These are just wonderful! I like beets well enough, but they're not my > favorites by any means. I just loved them in this dish, though. And I > never thought to combine horseradish with apple cider vinegar--What a > great combination. We immediately mixed up some more and used it as a > dip for our roasted eggplant--Yummy! Thanks so much for sharing the > recipe Mae Jean! > Peace, > Mo > > Granny Mae wrote: > > I can't get enough horseradish, this is delicious. > > Mae Jean > > > > Herbed Beets with Horseradish Sauce > > > > 2 pounds beets, peeled, and chunked > > 2 tsps. fresh thyme > > 1 tsp. salt > > 1/2 tsp. black pepper > > > > Toss together and bake at 400 degrees until tender, smaller chunks cook more quickly. Allow to cool. > > > > Meanwhile whisk together sauce: > > 2 tbsps. olive oil > > 1 tbsp. apple cider or other mild vinegar > > 2 tbsps. horseradish > > > > Toss with beets with sauce after they've cooled. Serve on top of a bed of arugula, or steamed beet greents. Top with toasted walnut halves or pieces. > > > > > > > > > > --- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 I use golden beets a lot because they do not color the cooking water " beet red " . During the winter, I often make them the base of my bean and vegetable soup/stew. People rarely know that they are actually beets. They have a slightly sweet flavor and, one time, I used 1/2 of the golden beet cooking water and 1/2 canned milk to make a white sauce--no one could figure out what the subtle sweet flavor was from. Since they are raised locally, golden beets are available all winter long in this area. Kathleen Eureka CA > > Herbed Beets with Horseradish Sauce > > > > 2 pounds beets, peeled, and chunked > > 2 tsps. fresh thyme > > 1 tsp. salt > > 1/2 tsp. black pepper > > > > Toss together and bake at 400 degrees until tender, smaller chunks cook more quickly. Allow to cool. > > > > Meanwhile whisk together sauce: > > 2 tbsps. olive oil > > 1 tbsp. apple cider or other mild vinegar > > 2 tbsps. horseradish > > > > Toss with beets with sauce after they've cooled. Serve on top of a bed of arugula, or steamed beet greents. Top with toasted walnut halves or pieces. Quote Link to comment Share on other sites More sharing options...
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