I've never cared much for beets, probably because of the diet back in high school that I only did once, but ruined me forever. Apparently, you could lose 10 lbs in 3 days if you ate only a handful of things for those 3 days, including cottage cheese, canned beets, canned peaches, and something else, maybe Saltines? Anyway, the beets made me vomit, which is really how I lost weight. Since then, just the idea of beets has made me queasy. Charlie redeemed them for me a bit with his wonderful array of roasted vegetables, including golden beets, red beets, turnips, different squashes and onions, etc., but I haven't done too much with them by myself.
Then Krista mentioned the other day that she was juicing beets, since she's doing the juicing thing with John and I (which is going very well). So I decided to give beets a shot, and bought a lovely bunch at the store two days ago. Today, I experimented with them, and thought I'd take a few pictures.
This is what I started with:
And this is what I got:
Beautiful, but beyond beety, even with the celery and cucumber and spinach, far more than I could handle. I added a grapefruit, and more celery, and finally an apple. Voila - a breakfast I can choke down.
I think I'll make John a loaf of bread tonight.
5 comments:
I have a nice recipe for beetroot - to have with fish, usually smoked salmon.
Peel them and grate them along with some part-boiled potatoes which you then also peel and grate. Mix together in a bowl with one crushed garlic clove, a little fresh thyme, salt and pepper, then shape into patties and shallow fry 3-4 minutes a side. Beetroot rosti.
Try with smoked salmon, and a sauce made from creme fraiche, lemon zest and horseradish. Tasty as a light lunch or starter.
Sounds amazing. And I adore horseradish.
I would add onion, too, I think. And cheese - Gouda? Or maybe just the creme fraiche and horseradish.
Well, I tried to recall that recipe from memory and didn't quite get it right, although I'm sure it would still be lovely - but the actual recipe is: -
Same thing with the beetroot and potatoes, but chill in fridge for at least an hour before cooking.
The horseradish cream in the recipe is made with Mascarpone cheese, lime zest and horseradish, plus salt and plenty black pepper.
Serve sprinkled with chopped dill and a wedge of lime.
Okay, I'm hungry now.
Mascarpone! I adore mascarpone.
And dill. No wonder you have it with salmon. I want it now. Even though I just woke up.
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