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Friday, April 4, 2014

Beets Dressed with Butter and Vinegar

Beets Dressed with Butter and Vinegar
Photo by Kate Tompkins
1 ½ cups diced cooked beets (see below)
1 heaping tablespoon butter (margarine’s fine)
2 tablespoons white vinegar

Melt the butter in a saucepan on low. Add the vinegar and beets and turn the heat up to medium. Cook, stirring occasionally, until heated through.

Serves three to four.

Cooked Beets

Cooking beets is messy and time-consuming. That’s why I like to buy a 10 pound bag when they go on sale in the fall and prepare them all at once. They freeze beautifully and I pull out what I need when I want to make the recipe above or perhaps some borscht.

10 pound bag of beets

Cut the leaves and stems, if any, off the beets. If the leaves are nice and fresh, they can be cooked like spinach. Otherwise compost them. Place the beets, dirt, roots and all, in a large pot and cover with water. Boil for an hour or until you can easily stick a fork into them, stirring occasionally. Drain and let cool.

Once they’re cool enough to handle, cut off the tops and bottoms and remove their jackets. You should be able to remove most of the skin with your fingers, but use a paring knife where needed. Cut into dice and put in small freezer bags to freeze.

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