Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 I will use the beet water. I love the pretty color and design of the beets circles when you slice golden beets. Donna Sent via BlackBerry from T-Mobile Kathleen Pelley <kmpelley Sun, 22 Jun 2008 13:23:45 Re: Donna-Golden beets 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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