Ratzenhoffer Launches Scathing Attack on Beets

edgar, gustav is such a show-off. He wouldn't even make it through
Yuma naked, never mind the real desert, and the wild horses are
nothing against the widowed Yumans just waiting for new flesh to
arrive.

I almost agree with Gus. Beets are my least favorite veggie, and I love virtually all veggies. But I'd rather be dragged over 72 naked virgins (scratch that: porn stars).

You're just a sexual predator, JL.

So, can we arrange to get the horses and transport Gus out to the desert? I think we owe the fella at least that much. Maybe, from Yuma, we can drag him through a bit of the Colorado River, too. What the hell. No extra charge.

Right! I am sure he's due for a thorough cleansing anyway.

Do you think Gus knows about the different coloured beets?

Could I sneak one into his lunch?

Get the horses ready.

Don't confuse him, ehbeth. I think, he just learned of the greens in food.

I was just going to post a yellow beet recipe, but decided to leave well enough alone..

"Yellow beet recipe?" That sounds promising. My only knowledge of beets is the red canned version. Maybe the real thing isn't so bad.
Come on, Osso--just a hint, at least, of the recipe. Please. My central purpose in life is to continuously overcome my deficiencies, and I'll admit my inability to appreciate Andy Warhol and beets are among them.

"Yellow beet recipe?" That sounds promising. My only knowledge of beets is the red canned version. Maybe the real thing isn't so bad.
Come on, Osso--just a hint, at least, of the recipe. Please. My central purpose in life is to continuously overcome my deficiencies, and I'll admit my inability to appreciate Andy Warhol and beets are among them.

(snicker)

There is little in the way of food that I've come across on this planet that I don't appreciate.




But beets are f*cking disgusting.

Roasted Beet and Blood Orange Salad with Spicy Greens

1 1/2 pounds medium gold beets
1 1/2 pounds medium red beets
Extra virgin olive oil
Salt
Freshly ground black pepper
6 small blood oranges
Blood Orange Sherry Vinaigrette (recipe follows)
1/4 pound baby arugula
1/4 pound baby spinach
1/4 cup sherry vinegar
1/4 cup finely chopped chives

Preheat the oven to 400F.

Trim the tops and roots from the beets and wash well. Place the red beets on a piece of foil large enough to fold over and seal. Drizzle with olive oil and season with salt and pepper. Seal the foil and repeat with the gold beets. place both foil pillows on a sheet tray and roast in the preheated oven for 1 to 1 1/2 hours until the beets are tender when pierced with a knife. Allow the beets to cool and then peel.

While the beets are roasting, peel the oranges with a serrated knife and remove all of the white pith. Slice into rounds 1/4-inch thick. Remove the pips and reserve the slices in the refrigerator unless you will be using them within 2 to 3 hours.

Prepare the Blood Orange Sherry Vinaigrette (below).

Wash the arugula and spinach well and spin dry. Mix the greens together and reserve covered with a damp towel in the refrigerator.

Cut each peeled beet into eight wedges. Keep the red and gold beets separate or their colors will bleed together. Toss each color with 2 tablespoons of sherry vinegar; season with salt and pepper. Allow the beets to marinate for at least 1 hour or overnight.

In a large bowl, toss the beets and their juices together with enough vinaigrette to coat; add the orange segments and toss gently so that they don't break up.

Drizzle the greens with vinaigrette to moisten and toss with the beets and blood oranges; season with salt and pepper to taste. Garnish with the chopped chives. You may also place the greens on a large platter and serve the beets and oranges on top.

Serves 8.
Blood Orange Sherry Vinaigrette

2 small blood oranges
1 medium shallot, peeled, trimmed, and minced
2 tablespoons sherry vinegar
Salt
Freshly ground black pepper
1/4 to 1/2 cup extra virgin olive oil

Juice and strain the blood oranges. Measure 1/4 cup of juice.

In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes.

Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste.

Makes 1/2 to 3/4 cup.

~~~~~~~

one of verra verra many beet recipes over at Taunton

Yellow beet recipes -

http://www.online-cook-book.com/rec/150-Roasted-Red-and-Yellow-Beets-with-Balsamic-Glaze-/

http://www.whatweate.com/archives/2002/10/23.html (roasted yellow beet salad)

http://www.millcityfarmersmarket.org/foods/recipes/trout_risotto_gremolata.htm (roasted y. beet risotto recipe)



There now. I might even try these myself - most likely the last one.

My mom had a way of canning beets I've never seen duplicated. The canned grocery store atrocities are in another category altogether. Hers had an earthy flavor and are only slightly reminiscent of pickled beets. I haven't had one of in about fifty years, and I still can almost taste them.

I am actually going to the market now and buy some red beets
and herring, and have me one of these....mmmhhhh

http://www.marions-kochbuch.de/rezept/0309d.htm

Pardon me, cj, but that stuff looks vile.

nooooo, swimpy - it's marvellous

hamburger makes me some for Christmas each year, it's really the best gift.

these beets are make for walkin'