Pickled Beets and Shredded Carrots

Adapted from Simply in Season, serves 2-4
Date made: 4/20/2011

2 c beets*
1 c carrots, shredded*
1/3 c white wine vinegar
1/3 c brown sugar
1/4 tsp salt
1/4 c beet juice (see below)

Scrub beets and leave on tails and 2-3 in of tops.  Place beets in pot and add water half-way up to beets.  Boil until fork-tender, 20-30 minutes.
Drain and set aside beet juice.  Run cold water over hot beets while sliding off skins with hands, and dice into small pieces.
Combine remaining ingredients except for the carrots into pot.  Add beets and bring to a boil.  Boil for 5 minutes and allow the sugar to dissolve.
Add carrots and allow to cool.  Keep refrigerated.

Shredded Beet Salad

Adapted from Simply in Season, serves 4
Date made: ???

8-10 small/medium red beets, boiled, peeled, and shredded*
2-3 carrots, shredded
3-4 celery stalks, chopped finely
1/2 head of lettuce, roughly chopped*
balsamic vinegar
olive oil
1/2 tsp salt
pepper to taste

Combine beets and carrots and toss with balsamic vinegar, olive oil, and salt and pepper.  Combine with lettuce when ready to serve.


Like I said, I'm not a big beet eater, but it's slowly growing on me.

Crockpot Vegetable Lentil Soup

From me!, serves 6-8

Date made: 1/11/2011

3 medium Idaho potatoes, cut 1/2-in pieces

4 carrots, cut in 1/2-in pieces

4 small-medium beets with stems, cut in 1/2-in pieces*

1 green onion, chopped*

1/2 medium onion, chopped

1 1/2 c lentils

3 c chicken broth

water

2 bay leaves

cumin, celery salt, salt, and pepper to taste

Combine ingredients in crock pot. Fill to min fill line with water, and cook on low for 8-10 hours or high for 4-6 hours.

I've been sick over the last few days and a nice hot soup sounded really good after having that borscht last week. I threw together a bunch of vegetables I had left over, and I found some lentils in the pantry to go with it. Again, there were just enough beets that my non-beet palate wasn't overpowered, but it was hearty and tasty. I also ate it with some cornbread on the side.

Winter Borscht

Adapted from "Simply in Season", serves 6-8

Date made: 1/4/2011

1 lb stewing beef

1/2 medium yellow onion

8 c water

4-5 medium Idaho potatoes

1/2 head cabbage, shredded

3-4 small/medium beets, including stems and greens, chopped*

2 carrots, diced

1/2 c quick pearl barley

2 bay leaves

2 T dried dill

1 green onion*

salt and pepper to taste

Brown onion and beef in oil in large soup pot over medium heat.

Add remaining ingredients, except for beet greens and and bring to boil, cover and simmer for 30 minutes.

Add beet greens and pearl barley and simmer until barley is cooked and meat is tender, about 10 minutes.

I'm honestly not a huge beet person, but my Russian-obsessed boyfriend is and thought the stew could use more beets. I thought it was just enough... to each their own. Nevertheless, it's nice and hearty and is a wonderful complement to a cold, wintry day!