Hi all,
I noticed I haven’t provided any specifics about beets, thus I decided to look through a cook book I have titled Good and Cheap–Eat Well On $4/Day. Right down my alley, but moreover, this recipe for Mashed Beets is very easy and it looks delicious.
Before going into this though, here are some helpful tips about storing your beets and beet greens:
- When Choosing which greens to cook with, go for the ones that are bright green seeing that they have the most nutrients in them, and will have a stronger flavor after being sauteed.
- Storing: Separate the beets from the leaves, and store them in separate plastic bags in the vegetable drawer of the refrigerator. Do not wash them before doing so–this will keep them dry and fresh for weeks. Leaves will last for a few days, but beets should endure for around 3 weeks.
- Best uses: Small, young beets are tasty when grated raw in salads. All types are delicious steamed or boiled. Or roast them at 400º F for 45 minutes; slice and top with goat cheese, olive oil, and balsamic vinegar.
Mashed Beets
Making pureed or mashed beets like this is a little different compared to making a mash out of something like potatoes, seeing that beets are much less starchy, thus they don’t naturally “fluff up” they way other root crops do. Use a food processor for the best result, yet this recipe can be done with or without one. Color should be magenta when finished.
-Serves 4 as a Side
Ingredients:
salt to taste 4 medium sized beets 1 tbs butter 3 cloves finely chopped butter 1/4 cup vegetable or chicken broth pepper to taste
Optional Additions:
Orange juice instead of broth Dill Yogurt or sour cream Vinegar
1. Bring a pot of salted water to a boil. Add beets without skinning them, and cook until a knife can pierce them easily, about 40 mins.
2. Drain water and let beets cool for 5 mins.
3. Meanwhile, melt butter in a pan over medium heat. Saute garlic until in smells great and turns translucent, but not brown–about 2 mins. Remove from heat and set aside.
4. Once beets are cool, chop off stems and peel off their skin. It should be easy since the cooking will have softened the exterior.
5. Dice beets and add them to a bowl or food processor along with the sauteed garlic, the broth, and any additions. Process or mash until the mixture is very smooth. Taste and add salt and pepper as needed.
References:
How to select, store, and Cook Summer Produce
Mashed Beet recipe from Good and Cheap–Eat Well on $4/Day. Leanne Brown