Wednesday, September 17, 2008


I love this versatile vegetable. It is healthy , has great color and makes a good salad. The iron from beets is good for us. It can be eaten raw, steamed , pickled, baked and cooked.

You can cook it ahead to use within 2-3 days. I do not let it lie in the fridge for longer than that, unless it has been turned into a pickle or cooked dish.


Take 4 raw beets.
4 celery stalks
2 Tablespoons of chopped parsley.
2 grated carrots.
1/4 small cabbage.
Olive oil.
Salad dressing.
Wash and grate the beets. Cut the celery; grate the carrots, cut cabbage fine. Marinate it all in a salad dressing. Make a quick French one. Use olive oil, a little balsamic vinegar and salt and pepper and cut up a few mint leaves. Wash and arrange the lettuce on a large plate, place the salad on it and decorate with the nuts and salad dressing.

. This is a quick meal , filling and full of good health It has iron that is good for us too..
Grate two beetroots, two carrots, two apples, one peeled kohlrabi, one pear(if you have one. Add 1/4 cup of orange juice.
Mix this with three tablespoons of sunflower seeds, salt , pepper, 1 tablespoon olive oil, five chopped mint leaves and five or six chopped walnuts. Place the salad in a pretty dish
Serve with cottage cheese on the side and with toasted bread.

If you are going to work, you can make this beetroot salad, without the orange juice. .
Instead add two teaspoons techina. Take a few cubes of cheese with you and some healthy crackers. This is a satisfying and filling meal


I make this so often and it lasts for a week in the fridge. When you want an extra for a quick meal, this works.
Six to seven medium beetroots.]
2 thinly sliced onions.
1 teaspoon salt.
1 cup vinegar.
4 tablespoons brown sugar.
Some peppercorns and two bay leaves.
2 Tablespoons prepared chrain (pickled horseradish)
1/2 teaspoon mustard seeds.
1/2 teaspoon parsley.
Cook the beetroot in their skins. The skins will come off easily.
Slice the beetroots.
Place the onions, salt, vinegar, peppercorns, bay leaves and horseradish in a pot and bring to the boil on a medium flame
Then add the mustard seeds and parsley .
Pour this over the beetroots. Place in the fridge when cool.
I place this in two or three bottles, cool and close well.


This is terrific in a cold glass on a hot day or as a cold soup to start the meal.
8 beetroot
2 Tablepoons brown sugar, or half honey and sugar.
250ml sour cream.
3 litres water.
2 teaspoons salt.
1/2 cup lemon juice.

Wash and cook the beets in water, until soft. Peel the beets and strain the water. Liquidize the beets with some of the water. Add sugar and lemon juice. The consistency should be thick. Serve cold. Add a spoon of sour cream to each plate and a sprig of fennel or cut up chives. A few boiled baby potatoes are great to serve with the soup.


Wash and cook six beets in water. Rinse and remove skins. Cut into large wedges. Place in an oven dish. Pour over olive oil, pepper, salt and sesame seeds. Bake for twenty minutes in medium oven. This is ideal with rice, pasta, with mushrooms, vegetables, or cut into hot potato salad.

For a quick healthy salad, boil four beets, Skin , dice into cubes. Place in a bowl and add

Vinaigrette dressing, sprinkle sunflower seeds and a few chopped walnuts. Enjoy

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