The Romans used beetroot as a treatment for fevers and constipation, amongst other ailments. Apicius in De re coquinaria gives five recipes for soups to be given as a laxative, three of which feature the root of beet. Hippocrates advocated the use of beet leaves as binding for wounds.
Since Roman times, beetroot juice has been considered an aphrodisiac. It is a rich source of the mineral boron, which plays an important role in the production of human sex hormones. Field Marshall Montgomery is reputed to have exhorted his troops to 'take favours in the beetroot fields', a euphemism for visiting prostitutes. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.
1/4 cup pine nuts - lightly toasted
2 Tabs red wine vinegar
2 Tabs orange juice
2 Tabs olive oil
zest of 1/2 orange
salt & pepper to taste
Preheat oven to 400F. Trim and wash beets and put in a baking pan with a splash of water.
Cover pan tightly with foil and bake for 40 minutes until the beets can be pierced through with a sharp knife. Uncover and cool. Trim off the top and bottom of each orange.
Pare off the rest of the peel and slice the oranges into rounds.
Make the vinaigrette by mixing the vinegar, orange juice and the orange zest along with the olive oil. Season with the salt and pepper.
Once the beets are cool , peel them & cut off the tops and bottom tails of the beets and slice. Toss the beets gently with the vinaigrette.
Arrange the beets along with the orange slices on the lettuce leaves.
Drizzle the remaining vinaigrette over the salad and garnish with pine nuts.
3 large beets, halved , 1/2 cup basmati rice , 2 shallots - diced , 2 tabs olive oil
cinnamon, cardamom, salt, pepper
In a large bowl, mix the uncooked rice, shallots, and spices. Set aside. Core betts and remove the center. Place a large spoonful of rice mixture in the center of the beet, and place the "cored" part on top. Don't over do it.......
Put some olive oil in a saucepan and place stuffed beet into it. Add enough water to cover the beets, and throw in some salt. Boil and cover, reduce heat. Cook for 30 minutes.
2 Ib beets. trimmed and peeled
juice of 1 lemon
1/2 teas cumin
1/2 teas paprika
1/4 teas cinnamon
1/4 C vegetable oil
2-3 teas fresh parsley, chopped
Cut beets in half and place on steamer. Steam 20 min until tender. Refresh under cold water and dice. While beets are cooking, mix next six ingredients. Toss with beets and parsley. Cover and chill if possible. Serve over lettuce leaves.
The usually deep-red roots of garden beet are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar.
In Eastern Europe beet soup, such as Cold borscht, is a popular dish.
Beetroot can be peeled, steamed, cooked, pickled, can be eaten cold or peeled, shredded raw, and then eaten as a salad.
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