Colorful Beets: Good As The Other Coloreds?

Discussion in 'Health & Wellness' started by Frank Sanoica, Apr 22, 2016.

  1. Joe Riley

    Joe Riley Supreme Member
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    They met in a vegetable garden...he was a deadbeet, and she was an old tomato!
    [​IMG]
     
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  2. Diane Lane

    Diane Lane Veteran Member
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    I'm glad I saw this thread. I've always loved beets, and had planned to plant some this year, but promptly forgot about the idea. It seems everything I've planned has gone sideways, at least for now, but hopefully I'll remember to take care of getting what I need to get some in the ground. I'm not sure why fresh beets are so much more expensive than the other vegetables (at least the common ones) at the grocery store, but the price is prohibitive for me, so as @Yvonne Smith said, I'll try growing my own.
     
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  3. Bill Boggs

    Bill Boggs Supreme Member
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    Funny, funny, Joe. I like beets, like them cold, but I have never, ever heard of eating beet root or the tops. As a matter of fact, I've never given thought as to where beets come from. Can you buy beets raw in the store?
     
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  4. Frank Sanoica

    Frank Sanoica Supreme Member
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    @Bill Boggs I think they call beet roots "beets"; they are a part of the root sysrem of the plant, unless I'm mistaken. I've seen skinny little runner-like roots protruding from the bottom of beets, but cannot imagine eating just those.
     
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  5. Martin Alonzo

    Martin Alonzo Supreme Member
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    I think went they are saying beet root they mean the bottom of the plant as aposed to the tops.
    Beet root is the normally called beets
     
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  6. K E Gordon

    K E Gordon Veteran Member
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    I am not really a beet person, but the pickled variety is OK. I once had some Borscht that was simply outstanding however. I might try my hand at that some day. Canned beets in a jar though, no Thank You. Fresh beets, I have not had all that often to tell you the truth. I am sure they would be fine mixed in a salad.
     
    #21
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  7. Yvonne Smith

    Yvonne Smith Senior Staff
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    This week in my Misfits box we had a gigantic beet, so I decided to make pickled beets with it. This thing was almost the size of a small cantaloupe, it was so big !
    I had to cut it in half to get it in the steamer to cook it, but it cooked really well.
    After it cooled and I peeled and sliced it, there was just enough to perfectly fill up a wide mouth quart mason jar for pickles. Plus a few bites that i nibbled as I was slicing up the beets.

    The last time, they sent me a turnip, but I didn’t get it cooked right away, and it was getting soft and starting to sprout on top. I decided to just go ahead and plant it and use it for greens and let it go to seed this summer. So, hopefully, turnip greens coming up soon....
     
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  8. Shirley Martin

    Shirley Martin Supreme Member
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    I have since cooked beet greens many times. They are delicious.
     
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  9. Martin Alonzo

    Martin Alonzo Supreme Member
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    I love beet greens too my mother would call them the poor man spinach.
    My family loves Harvard beets the old sweet sour taste.
     
    #24
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  10. Trevalius Guyus

    Trevalius Guyus Veteran Member
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    Beet juice in the fridge, beets in the bin.

    I love beets, make my own borscht. That with a few dollops of vegan sour cream, in a mug, ice cold,....... heaven!
     
    #25
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  11. Don Alaska

    Don Alaska Supreme Member
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    Beets have become the new "Super Food" in recent years. They are even selling stuff labeled "Superbeets". It has good nutrition and has been found to raise NO levels that act to lower blood pressure and supply a mild "Viagra-like" reaction. My favorite way to serve them is roasted, but I lke them almost any way including the greens.
     
    #26
  12. Yvonne Smith

    Yvonne Smith Senior Staff
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    Please put the recipe and information about making this in the recipe section of the forum, @Trevalius Guyus . I am a kindergarten WFPB, and would like to learn how to make this.
    Since this is a beet thread, even right here would be great !
     
    #27
  13. Trevalius Guyus

    Trevalius Guyus Veteran Member
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    I am a gourmet, vegan chef (L'ecole des Coups Durs.) I do not use or write recipes, as in add this much, do this like this, etc. I cook as the spirit moves me.

    So - - - -

    Beet Borscht: Peel fresh beets, rinse, shred them (I prefer the large hole plate), sauté in EVO until soft, not mushy, place in the fridge until chilled, place a few tablespoons in a chilled mug, add a few tablespoons of vegan or dairy sour cream, add ice cold beet juice (NOT from concentrate), grab a teaspoon, sit down, enjoy!
     
    #28
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