Food Is Not Your Enemy

Best Beets Ever
May 5, 2009, 9:48 am
Filed under: Recipes, Vegetables | Tags: , ,

I never ate beets as a kid because my mother didn’t like them. She didn’t ever cook them, and so I assumed they were gross. But as an adult I’ve come to really like them. The following is my favorite beet recipe, and my younger daughter’s as well. She was crabby this week when we didn’t have any leftovers of this dish, and demanded to know when we were going to make it again.

When buying beets, always choose small ones–the flavor will be superior. Also, be sure to cook and eat the beet greens too if they’re nice and fresh. Often at the green market I’ll see people ask the cashier to remove the greens and throw them out. I then swoop in and ask the cashier if I can have the greens, and he’ll always gladly hand me a big bag of free beet greens. Prepare them as you would spinach–they taste similar and are packed full of nutrients.

Beet and Coriander Puree

Serves 8.

3 3/4 to 4 pounds tender young beets

1 cup (2 sticks) unsalted butter (note: you can use a bit less if you like)

1 1/2 cups diced onions

1/2 cup cider vinegar

1 tablespoon sugar

2 teaspoons ground coriander

1 teaspoon salt

  1. Trim the beets, leaving on 1 inch of stem. Rinse them well, but do not peel them.
  2. Place the beets in a large saucepan, cover with cold water, and bring to a boil over high heat. Reduce the heat, cover the pan, and simmer until the beets are very tender, 50 to 60 minutes. Add additional water if necessary.
  3. Drain the beets, and rinse them under cold water. Slip off the skins, and cut the beets into 1-inch pieces. Set them aside.
  4. Melt the butter in a large saucepan over low heat. Add the onions, cover, and cook for 20 minutes. Then add the beets, vinegar, sugar, coriander, and salt. Stir well, and simmer, uncovered, stirring frequently, for 10 minutes.
  5. Transfer the beet mixture, in batches, to a food processor and process until perfectly smooth.
  6. Return the puree to a saucepan and stir well over low heat until heated through.

Recipe from “The New Basics Cookbook” by Julee Rosso and Sheila Lukins


2 Comments so far
Leave a comment

I love this recipe, and I love that cookbook. It reminds me of Fancy Restaurants of the Eighties, and mauve lipstick. What do you like to serve with the beet puree? i made it with garlicky white beans, polenta, and spring mix salad.

Comment by Beverly Tomov

I’ll serve it with anything! This past week we had it with a pork tenderloin.

Comment by jcschonborn

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