Tuesday, September 05, 2006
On a recent trip to "the farm", my good friend Vi offered us some of her mega-beets to carry back home. There have been times when my husband just refuses to be seen with me because of all the "extra luggage" I tote along, including foods." I can't possibly leave something like this behind." What was he thinking? Where else could one get that home-grown fresh taste? Anyway, she washed off a huge bag of beets and I carefully placed them in my suitcase. Off we went to Florida! I noticed a little memo from the TSA indicating that my suitcase had been inspected. I wonder why? Clearly very strange looking objects.....
Anyway, prepared beets can be added to make a "light"salad numerous ways. I cook the beets,naturally, and then add the sugar, water and vinegar and let them sit in the refrigerator, rather that canning them. We eat them way too fast for all the efforts of canning.Try cutting in round shapes or julienne; then add some mustard and finely minced herbs to your regular seasoning/dressing. I mix up Good Seasonings and just use the appropriate amount. Keep the rest for another time. Top with a dab of sour cream. When the beets are placed on a few bibb lettuce leafs, this is so colorful and inviting.