i like beeroot but only eat it in salads how can i cook with it and what is it good for thankx?

Answer 1

Roasted Beets & Sauteed Beat Greens

4 Servings
Prep time 10 min
Cooking time 1 hr
Ready in 1 hr 10 mis

INGREDIENTS
1 Bunch Beets with Greens
1/4 Cup olive oil , divided
2 Cloves Garlic minced
2 Tablespoons Chopped Onion
Sait & Pepper to taste
1 tablespoon Red Wine Vinegar ( optional )

DIRECTIONS
Preheat oven to 350 degrees ( 175 degrees C )
Wash the Beets roughly,leaving the skins on, and remove
the Greens.
Rinse Greens, removing any large stems, and set aside.
Place the Beets in a small baking pan/roasting dish, and
toss with 2 Tbl spoons of oliv oil.
( If you wish too peel the Beets it is easier once roasted )
Cover and bake for 45-60 mins,or until a knife can easily
slide through the largest Beet.
When the roasted Beets are almost done, heat the
remaining 2 Table spoons of olive oil, in a skillet, over
a Low / Medium heat.
Add the Garlic and Onion and cook for a Min
Tear the Beet Greens into 2 - 3 in piecesand add them
to the skillet.
Cook and stir till Greens are wilted and tender.
Season with salt & Pepper.
Serve the Greens as is, and the roasted Beets with either
Red Wine vinegar, or Butter, salt & Pepper.


Beetroot & Carrot Juice

2 Raw Beetroot, cut into wedges
4 Carrots
1 Apple ( cored ) cut into wedges

Put ingredients through juicer and serve
imediately.

Hope that gave you some ideas. Some interesting facts too about Beets, Beetroot has been used for many years and is known, for its properties which help reduce the risk of developing some cancers. It is also good for keeping sinuses clear, and helps in keeping a clear complexion.

Answer 2

I assume from you saying you use it in salads you are using pickle beets.
Here is about cooking beets from me.

Choose beets all about the same size for cooking.Smaller beets tend to be sweeter and more tender.

To cook fresh beets boiling is fastest. Steaming works also. Microwaves speed it up, so does pressure cooking.
Leave the skins on until after they are cooked. Beets tend to be tough and the skins are hard to peel raw.
Also if they have leaves attached keep a couple of inches of stem on the beets. This will tend to reduce the colour bleeding out of them.
Cook them until they are tender, drain them, and then let them cool enough to handle. The skins should slip off easily now that they are cooked.
Butter them and serve them, or cut them up to put into other recipes.
Beets can be mashed, made into soup or just used as a side vegetable.
The leaves from beets can be used like spinach, remove the tougher stems.
Fresh small beets from the garden are a special treat. Dark Detroits or cylindricals are good table beets.
Cooked beets are easy to pickle. just slice and soak in the pickle juice recipe. You might have to do like canning if you want to keep them for a long time but pickled beets keep in the fridge for quite a while.
Beets are slow cooking most of the time. Pressure cooking helps. Large old beets tend to get tough and woody.

One thing. The red from beets is a pretty effective dye. Be ready for that. It will colour skin, and can stain counter tops sometimes. Use rubber gloves when skinning them if it matters.

Answer 3

Beetroot is great for your blood and organs - it's packed full of Iron. Plus the taste is just great.
Use your beetroot as a side dish with some sour cream or yoghurt.
Leave the beetroot whole and place in a large microwavable bowl, add a couple of large spoons of water to steam, cover and make a couple of breathing holes in the film, microwave for 5 - 7 mins dependning on the size of the beetroot.
When it's ready the skin will be ready for peeling off and chopping or shaping as you like! Now it's ready for a side dish served especially with red meat!

Answer 4

Beetroot wine

10lb Beetroots
Juice of 3 Lemons
2lb Sugar
1/2 oz Cloves
1 Tsp Cinnamon
1 oz Ginger
Yeast
10 pts Cold water

Mince Beetroot coarsely, put in a pot with the water, add Ginger, Cloves and Cinnamon, and leave for 12 hrs
Bring to the boil and boil for 10mins, strain off liquid and add Sugar and Lemon juice, stir until Sugar is dissolved.
Put into fermentation jars , and add Yeast when it has cooled enough.
Bottle when fermentation has stopped, adding 2 Raisins to each bottle.
When fermented this tastes like full bodied port wine , very warming.

Answer 5

This is a salad, but very nice. Grate cooked betroot and mix it with crushed garlic sour cream or mayonnaise and seasoning. It is lovely. Beetroot can be roasted whole in the skin then peeled and served with sour cream or just on the side.

Answer 6

i use it in a pickle, you need a sugar free blackcurrant jelly, make 1/2pt up let it cool chop cooked beetroot in to small dices, put them in a jar cover with the jelly leave to set, Delicious on sandwiches, salads, and fish.Also i do an orange and beetroot salad, segment a orange, dice some beetroot add some ground pepper, and orange juice leave in the fridge for an hour or two, before using.

Answer 7

Celery leaves are delicious eaten raw, they can be chopped up and used like a herb in stews, soup and caseroles. Just add them slightly later to a dish if you are say, sweating an onion and celery for the basics, add later like a softer herb i.e; parsley or basil, h'mm yum. Great with fish, chicken, etc. Moules marineire, very good.

Answer 8

You can roast it- cut into wedges but leave the root intact to reduce the amount of juice that comes out. Toss on oil, season roast with sweet potatoes, carrots parsnips etc, eat with brown rice and some vinaigrette dressing or sour cream and chives.

Answer 9

Make beetroot soup, It takes such a long time to cook in a saucepan, I always put it in a large bowl, cover with water. then cover with cling film and cook in the microwave for about 20 mins until it's tender. Peel it and transfer into a saucepan to make the soup..........

Answer 10

Beetroot is a natural antioxidant.
It's rich in vitamin C.
And is a blood building food.
It has natural cleansing properties for the :-
Liver.
Spleen.
Gall bladder.
Kidneys.
And after all this is tastes good too. {Yummy }
Hope this helps.