You Can’t Beet This for Nutrients
I’d have to say that a good portion of my life I ate beets from a jar/can. I know, I know. Crude but compared to what other kids were eating at the time (a cornucopia of fried foods) in the South, it was quite healthy. Thanks Mom.
Now you can juice, roast, grill and boil beets. You can create dyes or dig deep into molecular cooking with beet beads. Really depends on what you’re after. I like to boil mine as it holds on to more nutrients and I don’t have time to always go Haute or molecular.
I give them a good scrubbing and then boil in about a liter of salt water and vinegar for 30 minutes. Stick a tooth pick in them. If that is “easy” to do, they are most likely done. Once they cool down I rub away the skin and use 1/2 cup of the beet broth with some balsamic vinegar and reduce for a 10 minutes or until the liquid is like a syrup. I sprinkle in some ground cumin and a light shaving of goat cheese.
You are done. What a great way to enjoy these roots.
Turkish Style Beets
- 4 fresh beets
- 1/4 tsp ground cumin
- Splash of Balsamic vinegar
- A pinch of salt
- Hard Goat cheese
- Wash and cover the beets with water. Do not peel.
- Boil the beets for 20 minutes.
- Let cool for an hour.
- Take a 1/2 cup of the beet broth, a good few splashes of Balsamic vinegar, cumin and start to reduce it down to a syrup.
- Now that the beets are cool, rub the skin off of them. Cube them, slice them or just let them be.
- Pour the reduction onto the plate and plate the beets.
- Add a 3-5 nice shaves of the hard goat cheese.
- Plate the beets