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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