Red beets

I was making red beets couple days ago, and that was time this blog started.
Beets, hm.
A-m-a-z-i-n-g color, aren’t they?

Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad.
It is also common in Australia and New Zealand for pickled beetroot to be consumed on a burger.  
South African Health Minister Dr. Manto Tshabalala-Msimang has been nicknamed ‘Dr. Beetroot’ for promoting beets and other vegetables over antiretroviral AIDS medicines, which she considers toxic.
above is quoted from wikkipedia

 

My favorite recipes for red beets:

• Cold side salad
Cut peeled beets in half, boil them in salted water or 30 minutes, until half tender.
Let cool down, and shred or julienne cut.
Mix with sour cream, add salt and freshly ground pepper, eventually white vinegar.

• Hot side to meal
Peel and cut into 1 cm (1/2 inch) slices, boil them for 20 minutes, drain.
Separately steam baby carrots.
Lightly toss both veggies together, add honey and poppy seeds, salt.

• Classic / serve hot or cold
Peel and cut lenghtwise into 1cm (1/2inch) stripes.
Cover with water, add evoo, thyme, anise, salt and white balsamico,
boil approx. 20 minutes untill tender.
Done, nothing else to it, this is probably most delicious recipe, even it’s so simple.