I don't eat beets often, but I like them. I'd probably try one of these:
- boiled or otherwise cooked, then diced into a salad with likewise diced apple, carrots (cooked), pickle, and anchovies (optional). Nice with a touch of sour cream (also optional)
- cooked, shredded and added to a hamburger mix. Makes what we here call "hamburgers Lindstrom".
- Borstch soup (I can never get the spelling right on that one).
Last time I cooked beets they took a long time. Maybe it was just me though
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1. Should I eat both the bulb part and the leafy part of the baby bok choy?
2. Should I cut the root part off of the beets before I roast them?
Merci for all your help! Sheri
Personal Healthy Habits Challenge - 10/1 to 12/31/08: 1. Exercise: Get back to consistently working out 3-5 X week. 2. Food: Get back to consistently preparing healthy lunches for the week with increased veg servings. 3. Behavior: Reduce intake of sweets.
Posts: 7356 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
KD has a 'recipe' in the blue book for microwaving the baby bok choy with a little salt that if you like it would be easily duplicated at work for your lunches. She also uses it in a couple of stir fry recipes in that same book.
I'm not a beet fan either...can't help you on that one.
I had stir-fried baby bok choy & tofu for dinner last night! It was a simple sauce (we ate out), tasted like sesame oil, soy sauce, garlic, onion, and some chicken broth. They sprinkled toasted sesame seeds on top. I imagine it'd go fine with chicken, too.
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I adore beets. Wash, put each in foil, poke a hole and cook at 400 degrees or so until done. (Will depend on size. Cool a bit, then skin under running water. Or... you can just put them in a roasting pan and do the same thing w/o the foil- toss a bit of olive or garlic oil and some salt and pepper. I eat them whole. This will tell you what they really do taste like. You can also sautee the beet greens which is very yummy but a bit different. amy
Stir-fry the bok choy. I love to use it in asian stir-fries. If I remember correctly, you have several stir fry recipes you make pretty frequently.
You can also saute it and treat it like cooked cabbage (cabbage & noodles, with lite sausage & caraway seeds & noodles, etc.) It's even tasty cut up raw like celery in salads, like an asian grilled chicken salad. (I tend to stay on the asian side with the bok choy.)
I'm not much help on the beets. Not a fave here.
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