I love beets. Another great juice is beet, celery and apple. It's delish.
I boil whole, unskinned beets (tops removed about 1/2 inch above the root) until tender. I drain the water and let them cool until I can handle them (or run under cold water), then slip the skins off with my hands. Then I slice them up and serve warm with butter and salt, or on salads.
The greens are delicious, too. I remove the stringy stems, wash well and chop them up. Then I take a few chopped green onions and saute them with a shredded carrot until soft, add a couple cloves chopped garlic until aromatic, and then add the beet greens and stir until wilted. Then I put a couple tablespoons of water into the pan, cover and simmer on low for about 15 minutes. Yum.
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I boil whole, unskinned beets (tops removed about 1/2 inch above the root) until tender. I drain the water and let them cool until I can handle them (or run under cold water), then slip the skins off with my hands. Then I slice them up and serve warm with butter and salt, or on salads.
The greens are delicious, too. I remove the stringy stems, wash well and chop them up. Then I take a few chopped green onions and saute them with a shredded carrot until soft, add a couple cloves chopped garlic until aromatic, and then add the beet greens and stir until wilted. Then I put a couple tablespoons of water into the pan, cover and simmer on low for about 15 minutes. Yum.
Here are some beet recipes from the Flag CSA blog - a few of them are mine: http://flagcsarecipes.blogspot.com/search/label/beets