During lunch hour from my day job (except when it's my evening job), I like to go a short distance down the road to the local Korean grocer to pick up fruits, veggies and kosher cheese, all at insanely low prices. For example, while black raspberries are around $4.00 per 1/2 pint at the local Try-n-Save, here they can be as low as 99 cents! Except for rare occurrences, the produce is very fresh and holds up very well in my fridge (or basket on my counter in the case of tomatoes).
The other day they had loose beets for significantly less than those bunches at the supermarket, so I picked up 3 medium-ish sized ones. After dinner (because if I roasted them before dinner, dinner would have ended around 10pm), I fired up the intertubes to find a good-looking recipe.
I came across two.
The first one showed that fresh beets could be successfully microwaved. Before spotting A Veggie Venture, I thought that the only way to cook beets properly was to roast them. While roasted beets are awesomely delicious, it does take a while. And much of the benefits of the roasting gets removed and discarded along with their skins. But after reading Alanna's post, I was very anxious to try a quicker version.
The second was from The Kitchn, where a photo of a quite yummy-looking beet salad beckoned. I used the nuked beets, as Dana (I think, since she took the photos ...the site is a team effort) suggested to make a hot veggie side for the third recipe you won't see until tomorrow. Sorry, two recipes in one day is my limit.
|Hint: Tomorrow's recipe is on the left.|
Oh, for a change I used fresh ginger. I picked up some when I had a nasty cold and lived on tea mit honey and ginger. Although the cold lasted almost 2 weeks, it wasn't as bad as I usually feel. So who knows? But despite drinking about a bazillion (give or take) cups of tea during those almost 2 weeks, I still have a lot left residing in my freezer. So I took the time to use some of it here.
Microwaved Fresh Beets
Adapted from A Veggie Venture
Yield: 3-4 servings
3 medium sized fresh beets
Scrub the beets to remove any dirt. Trim stem, if attached, down to about an inch. Leave the tail intact.
|Try to pick 3 about the same size ... not like me.|
Place in a single layer in a microwave-safe dish. Cover and cook at full power for 10 minutes.
Depending upon what "medium sized" means to you, the beets might be done. Test by poking with the tip of a knife; if the knife pierces easily through to the center then they are done. If not, flip them over, recover and nuke another 5 minutes. If still not done, keep cooking for another 3 minutes, repeating until the beets are done.
Uncover and let cool a few minutes so you don't burn your hands. Then carefully peel off the skins. Wear rubber gloves if you don't want to dye your fingers pink.
Then cut through horizontally to make julienne-ish slices. Serve immediately or continue with next recipe.
Honey Ginger Balsamic Glazed Beets
Adapted from The Kitchn
Yield: 3-4 servings
3 cooked medium sized beets, cut julienne style
1 Tbl. olive oil
1 Tbl. minced fresh ginger
1 Tbl. balsamic vinegar
1 Tbl. honey
Heat a small saute pan over medium-high heat. When hot, add olive oil, wait 10 seconds, then add the ginger. Stir for about 30 seconds or until fragrant (do not let burn).
Add the beets and vinegar. Stir until the beets are heated through (the time will depend upon if they were chilled or just cooked).
Add the honey and stir through about another 30 seconds.
Serve hot as a side-dish, or chill and serve atop a salad.