Subj : Beets
To   : DAVE DRUM
From : JIM WELLER
Date : Fri Sep 30 2022 19:42:00

-=> Quoting Dave Drum to Jim Weller <=-

 DD> Harvard Beets
 
 DD> My grandmother seemed to be fond of them.  My granddad ... only
 DD> ate a courtesy helping.

I've made them a handful of times over the past 30 years after I
first heard of them but much prefer savory versions over sweet.

 JW> kid ... boiled and then served plain.

 DD> With butter and salt they're OK.

I season them with black pepper and an herb at the very least.

Some complimentary flavours (not too many at any one time!): black
pepper (always), sometimes mustard seed or cumin, plus one of bay
leaves, rosemary, oregano. thyme, parsley or tarragon and maybe one
of red wine vinegar, goat cheese, feta cheese, sour cream or yogurt
as well.

We tend to think of them as a staple in eastern Europe but they
are popular in India, Turkey, Egypt, Iran and Morocco, and even
China and Japan.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South Indian Beetroot
 Categories: Indian, Vegetables, Spice
      Yield: 2 servings
 
      2 md Beets
           Salt
      1 ts Sugar
           Freshly-ground pepper
      2 tb Freshly-grated coconut
      1 ts Oil
           Black mustard seeds
      1 pn Asafoetida (optional)
           Fresh curry leaves
 
  For 2 medium beets: Peel the beets and chop them into very small
  pieces using a food processor or sharp knife. Place them in a
  small wok or frypan, sprinkle with a tbsp. or two of water and
  cook uncovered until crisp and tender and the water has cooked
  off. Turn off the stove. Add some salt, 1 tsp. sugar, some
  freshly-ground pepper and 1-2 tbsp. freshly-grated coconut to the
  cooked beets.
  
  For seasoning the cooked beets: Heat a tsp. of oil in a separate
  small pan, like a butter warmer.  Add some black mustard seeds and
  a pinch of asafoetida (strictly optional!) to the oil and continue
  heating the oil. When the mustard seeds start popping, add a few
  fresh curry leaves(optional) and add the oil and all to the cooked
  beets. Place the pan containing the beets on medium burner and
  gently toss till the beets are completely heated through. Serve
  hot with plain steamed rice and dhal.
  
  Posted by Kamala in alt.food.asian on 11 Feb 2003
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet And Carrot Dip
 Categories: Indian, Dairy, Vegetables, Dips
      Yield: 12 servings
 
      1    Dark tender beetroot
      1    Carrot
      1    Onion
      1    Sprig spring onion
    400 g  Curd (yogurt)
      1 ts Tomato sauce
    1/2 ts Chilli sauce
      1 ts Sugar
    1/4 ts Black salt
           Salt to taste
           Pepper to taste
 
  Pressure cook beetroot for 1 whistle. Peel carrot, onion,
  beetroot. Grate or chop very fine. Chop spring onion very fine.
  Beat curd till smooth. Add salts, sauces, sugar, pepper, mix well.
  Fold in grated, chopped vegetables, mix gently. Chill. Serve with
  vegetable fingers, or as blobs over slices of chilled vegetable.
  
  Variation: For a smooth dip, grind the carrot and beetroot to a paste.
  Grate onion fine. Omit spring onion.
 
MMMMM



Cheers

Jim


.... Walmart is giving away turkeys to anyone who can outrun security.

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