Thes sure look better that when old guys would fish them out of the communal jar at the tavern LOL
Posted on 01/17/2013 9:58:21 PM PST by nickcarraway
My mother is obsessed with beets. She grows the plants in the backyard, puts them on just about everything and insists that they’re how she stays as healthy as she is (that and her immunities are pretty much Helm’s Deep after teaching hundreds of elementary schoolers for 7 years). Since my immunities are rather low, she’s always tried to get me to eat them but I just never knew how to eat beets in a way I actually enjoyed. I always found that the flavor overwhelmed my palette and when you don’t enjoy something, you tend to not go out of your way to eat it, even when it’s good for you.
And trust me, beets are good for you: they have no trans fat or saturated fat, have folic acid, and they contain magnesium, iron, calcium, phosperous, fiber, niacin and vitamins A, B and C. They can give you tons of energy because they’re high in sugar, but they’re low in calories and digest slowly so the sugar isn’t released into your system all at once the way candy’s energy boost works. Plus, they’re supposedly an aphrodisiac because they contain lots of boron, which is related to human’s production of sex hormones. Basically, if you need energy, nutritional value and sexual health benefits all in one item, beets are it. But if you don’t like them, how can you squeeze such an awesome food into your diet?
Fortunately, I’ve been exploring some new bars in the area I just moved to and found a place that serves a beet cocktail. I don’t recall exactly what was in it, but it was close to the version above, which includes beet juice, sugar and lemon juice (except mine had vodka). When I called my mom to tell her, she was both shocked and thrilled that beet cocktails exist and that I had actually enjoyed something with beet juice in it. Since I love to make her happy, I figured I would spread her beet mission message for the world via my personal favorite recipes to make: cocktails!
So if you’re a little confused about how to eat beets or simply want to gain the nutrition from them without quite so much of the taste, mixing them up in a fantastic drink is a great way to achieve that! Whether it’s for a refreshing glass to go with your lunch or a healthier-than-normal nightcap, you’ll find that beet juice cocktails are pretty fantastic in every respect.
Never really cared for Beets(to sweet) or pickled eggs but I just had a few last month and I sprinkled a little salt on them pickled eggs.
They was pretty darn good.
Personally, I like them with butter and a little salt, but whatever floats your boat.
(Directed at the author, not necessarily you, Nick)
I also dice them into things like spaghetti sauce, soups, stews, and meat pies.
The author is correct. Beets are almost a miracle food.
I just might try a beet cocktail.
I love beets. Cook the tops like spinach, eat the root stewed or pickled. Best veggie ever!
Thes sure look better that when old guys would fish them out of the communal jar at the tavern LOL
I love beets - red ones, purples ones, golden one........doesn’t matter.
(I know this isn’t recipe time)
However, my favorite way to fix them is wrap them in foil after putting a little salt and pepper and roast them till soft.........yumm!!!!!
(Much better if you peel them first, but if you cook them with the skins, the skins do come off rather easily after cooking.)
/johnny
LOL.... glad you added your comment, because at first glace, I thought you did “pretty” cooking.
I like to eat them once or twice a decade.
Well, dang it, Johnny, I’m going to let you know.
ROTFL.
LOL!!
The ones I had last month were put up in a plain ball mason jar.
I never really liked them that much as a kid, but they were pretty good.
If our Dear Lord had thought beets and booze went together there would be a beet booze.
Is there? No! Proof....
There's liquor flavored like apples, cherries, peppermint, cinnamon, oranges, walnuts(?), vanilla, Red Square sweepings, and burnt corn poured through burn maple... but there is no booze that sports a beet on the label.
I rest my case.
/johnny
When I depended on arm wresting for survival and beer drinking, my diet largely consisted of pickled eggs, and those little bags of peanuts that used to sell for 25 cents in bars, and of course beer.
That tale about pickled eggs that have been sitting in the jar on the bar for years, is true, I have asked for an egg and had the bartender explain to me that they have been sitting there forever, untouched, (I ate them anyway). I have also seen bars that don’t know better, or care, and that just keep throwing boiled eggs into the juice from some ancient original purchase of store-bought pickled eggs (I ate those as well).
My first canning was of pickled eggs (pickle first, then can), and I canned them on a hot plate, it is a great way to preserve eggs, and probably beats ‘glassing’.
http://www.granny-miller.com/preserving-eggs-with-water-glass/
Beets really help to color and jazz up pickled eggs, and are a good match for the pickling.
LOL!!!!!!
It is funny because it is true.
Gustavson goes after those eggs after the kitchen has been closed for 2 hours LOL
I was raised in a household that always had pickled cucumbers, onions(various) and or beets on the dinner table..
Sometimes the beets were canned beets pickled.. BUT
the difference between canned beets and fresh beets
boiled until fairly soft there’s no comparison..
Pickle.....
Cider vinegar infused with various herbs and maybe garlic..
Olive oil infused with herbs in the same way...
a little Brown sugar.. salt and pepper..
as a kicker a dab of sesame oil... (optional)
some water (to taste)..
** let stand for a few hours or even a day or two..
and for an adventure add some boiled eggs...
We’re talking snack city here..
Taste the pickle... If it tastes GOOD to you
the veggies will taste good to you.. a little
more salt or brown sugar may be needed..
For some making it all HOT(picante/peppers) will
add intrigue... and “interest”..
Borscht!
Hated them as a kid. Mom served them at nearly every dinner. As an adult, I can’t get enough. I love them.
I am a soap maker and use the juice as a natural colorant for some of my soaps.
ROTFL.
It’s never before crossed my mind, but I am willing to give “it a shot.”
I’ll let you know!
Oven roasted with salt & pepper. Great!
No,wait...
OKay. DrO has started eating beets, so now I just have to make a trip across the river to the Liquor store.
I loved beets when I was a kid. My Grandmother would serve them fresh steamed with butter salt and pepper or pickled in the summertime. I have not had them so much as an adult... not sure why. I think I’ll be adding them back into the menu.
It’s vodka! What’s to desecrate?
We’ve squozen our whole supply.
try making Barszcz / borscht — it’s delicious
There aren’t very many foods I won’t eat. Beets made the list.
/s
way 6, pour down toilet!
Cooked ground red beets, fresh horseradish and vinegar, sugar to taste, mix and enjoy.
Best recipe for drinking with beets: One large beet, a quart of Makers Mark. Drink 1/2 of the Maker’s Mark with branch water. Throw the beet out into the yard. Shoot rabbits that go after the beet (be careful of loading the gun with all the MM in you). Have wife retrieve rabbit and clean it. Have her use your best rabbit recipe. Drink rest of Makers Mark while watching her. Eat until you are full.
Where do you get beet juice??
Beets and greens fresh from the garden with a big pat of butter...nom. My wife grows a ton of beets...
Amazon, Swanson’s, any decent health food store...
The Beetlejuice picture cracked me up!
It’s the borscht with the morscht babe?
I just remembered this... I was watching Diners, Drive-Ins and Dives the other day and one of the restaurants made Beet Sliders. Guy thought they were extraordinary. Apparently they were one of the main attractions of the place and it was within a few blocks of a restaurant that Guy owns (you could tell he was a bit worried about the competition).
bfl
Just to clarify the authors confusion, Drinking is not Eating.
Drinking a cocktail is not the same as eating, say pickled beets.
Many thanks.
SUGAR BEET LIQUOR
Slice thin or mince into a kettle 10 pounds of sugar beets.
Add just enough water to cover and bring to a boil.
Simmer 15 minutes, stirring occasionally. Strain off this liquid and retain. Retain the pulp.
Repeat the previous three steps to the pulp. Discard the pulp. (Give it to the bunnies.)
Combine the liquids and simmer until the steam no longer has a rank odor.
If the liquid is less than a gallon, add water to make it so. If it’s more than a gallon, boil it off till it is.
Cool to below 110°F, and add one package Fleischmann’s yeast.
Ferment.
Distill.
Bump for happy hour.
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