Beets

Laundry Hint
Due to beets' deep magenta color, they can stain anything. To remove beet juice from clothing:
Using white bread soaked in water, place on the stained area. If necessary, use more soaked white bread and continue until no further beet juice comes out of the stained area.

Rinse the item in cold water. Then, using a stain remover, apply to the area and scrub with a toothbrush. Allow to sit for at least 5 minutes.

Soak the item for 30 minutes in cold water and a color-safe bleach solution. Wash as you would regularly.

If this does not remove the stain, do not dry in the dryer. Begin the process again from the stain remover step.

Quote
"Everything I do, I do on the principle of Russian borscht. You can throw everything into it: beets, carrots, cabbage, onions, everything you want. What's important is the result, the taste of the borscht."
Yevgeny Yevtushenko, Russian poet

Wine Pairings
Merlot, Pinot Noir, Beaujolais, Tempranillo, Burgundy, Chianti Classico, Barbaresco, Bordeaux.

Flavor Affinities
Anise seeds, basil, caraway seeds, chives, cinnamon, cloves, coriander (ground), dill, fennel, garlic, ginger, goat cheese, herring, horseradish, mace, mustard, orange, parsley, potatoes, savory, sour cream, spinach, tarragon, vinegar and yogurt.

Equivalencies
Beets: 1 lb. trimmed = 2 c. chopped / sliced and cooked
Greens: 1 lb. fresh = 1 1/3 - 2 c. cooked

Preparation
Beets: Remove the greens, but leave 1/2-inch attached to the beet. Wash very carefully, so as not to remove the skin. Beets can be boiled, baked, roasted, used in soups or used fresh in salads or sandwiches. When cooking, use a toothpick to poke the beet to test for doneness. It should be easy to insert.
Greens: Remove from the beet, but leave 1/2-inch attached to the beet. Wash to remove excess sand. Use fresh or can be cooked like spinach and Swiss chard.

Leftover Idea
When boiling beets, instead of throwing away the water used in the boiling process; strain it using a coffee filter. Then, freeze the juice in ice cube trays and use as a stock for soups and stews.

Additional Information (Web Sites)
Beetroot in Several Guises
Palate Pleasing Salads
Danish Food
Borsht (The T is Silent)
Leafy Greens Council

Recipes

Roasted Baby Beet Salad
Adapted from "The Swedish Kitchen" by Helene

The copyright of the article Beets in Cooking for the Season is owned by Jennifer A. Wickes. Permission to republish Beets in print or online must be granted by the author in writing.

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