Guest guest Posted July 4, 2001 Report Share Posted July 4, 2001 * Exported from MasterCook * Heaven And Earth Beets Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 191 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small beets with greens attached Tamari sauce for sprinkling Mirin for sprinkling -- (optional) Serves 4 The vibrant colors of tender young beets with their iron-rich greens are a dazzling addition to any table. By using both parts of the beets, that which is grown both above and below the ground, you are getting all the vital nutrients they have to offer. Trim off the beet roots and discard. Cut off the beet greens, leaving about 1/2 inch of stems on each beet; reserve the greens. Scrub the beets to remove any dirt. Cook the beets in a pot of boiling water for about 15 minutes, or until just tender. Drain to cool under running water. With your hands, slip off the beet skin. Set the beets aside. Wash the reserved greens well. Cook in a pot of salted boiling water for 4 to 5 minutes, or until tender. Drain and cool under running water. Cut each beet into 1/4-inch dice and put in a shallow bowl. Chop the leaves and arrange them in a ring around the mound of beets. Sprinkle with tamari and the optional mirin. Serve at room temperature. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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