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Today We Ate a Beet

Today we ate a beet.  Tomorrow and the next day we will eat more of it.  There may be some left the day after that, but I promised the children we will not eat beet for Thanksgiving supper.

The most enormous beet I ever saw

The beet was so heavy I carried it from the garden on my shoulder, and so large that I had to cook it in the stock pot.  After boiling for two hours, the center was still partly raw!  Yet the cooked parts were tender, and even the semi-raw center was crisp, not woody.

 

Cooked beet greens and beets

The greens were delicious, too.  The children, however, were not totally enthusiastic.

If you enjoyed this post, you’ll also like Farm Girls at Heart with Lori.

7 Comments

  1. Kristen says:

    That is some beet! I don’t think I’ve ever had plain cooked beet. My grandmother used to make pickled beets and I didn’t care for those as a child. I might would like them now though.

  2. I love cooked beets. Here in Brazil it is common to add a little to a potato salad for color or to shred the cook beet and put along side a little shredded fresh cabbage with a simple italian dressing for a bright salad!

    Michele

    1. Annie Kate says:

      I like the idea of shredding the cooked beets and putting it beside shredded cabbage. That would be pretty!

      Annie Kate

  3. LarabaK says:

    I hated, hated, hated beets as a child, to the point that I have never cooked them as an adult. I should probably give them another try. I am NOT a picky eater and liked most things, but beets and parsnips were things I really did not like! My parents let me not eat 2 veggies, and those were the 2 I skipped. I also didn’t, and don’t, much like cooked carrots but I will admit having to eat them regularly helped me get accustomed better to them.
    One of the silver linings of being an early stage Type 2 diabetic is I don’t have to eat cooked carrots anymore. They are high carb!

  4. Hi Annie Kate! So glad you joined in this week! I, too, hated beets as a kid, now I love them, but only cold. I love them on a salad, especially with Hidden Valley buttermilk ranch dressing. Mmmm, mmmm, good! I’ve also juiced raw beets along with carrots…that is THE most beautiful juice, it’s like a jewel.

    Blessings,
    Lori

  5. Vincent says:

    We love to use one of our many pressure cookers for beets. Tender after only 5 to 7 minutes at pressure, unless they are huge.
    We also love “Beet Chips”. Take the raw beets and slice them very thin (skin on). A mandolin works great for this. Spread them out in a single layer on a baking sheet covered with parchment paper, and brush them lightly with olive oil, sprinkle with salt and pepper, bake at 400 degrees until slightly crisp. Watch them closely as they burn easily.
    Enjoy as you would potato chips.

    1. Annie Kate says:

      Beet chips sound just great! I’m sure my kids would like them better that way.

      Annie Kate

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