Beets

I had long thought of beets as somewhat of a pain in the neck to prepare until a friend shared with me her simple way to cook beets. Leaving an inch of the stem on them, simply microwave them in an two inches or so of water in a deep container. Before this, I’d experimented with different ways of cooking them, all of which left a mess everywhere. This way, the only thing that gets stained are your fingers.

A couple of notes— I find that microwaving them for 2 to 4 minutes per beet is just right (2 minutes for small beets, 4 for medium-large—this of course, depends on your particular microwave unit. But best to start with less time and check for doneness). Don’t use too much water, otherwise it will boil up and get all over your microwave. If the beets aren’t done when you check them, turn them over. Once the beets are cool enough to handle, peel them over the trash or compost container, then and dice or slice as desired. To prevent discoloration of your cutting board, you can cover it with a piece of wax paper.

Of course, this assumes a preference for cooked beets, and though they are delicious cooked (it brings out their natural sweetness), they need not be cooked at all. Beets are splendid in their raw state, peeled, grated, and added to salads. And don’t forget about golden beets—they’re not as common as their magenta counterparts, but they’re even sweeter (and a bit less messy!).

• Orange-Glazed Beets
• Mixed Greens with Beets and Walnuts
• Hot Beet and Potato Borscht

Simple ways to use beets:

1. Fresh beets are so flavorful that I like to serve them (cooked as above) just plain, sliced and served on the plate, or in salad.

2. Dress warm sliced beets in just a little lemon juice and agave nectar.

3. Roasted beets are delicious. Okay, here’s where you need to make a bit of a mess, since you need to peel and slice them while raw. To minimize the mess, peel over the trash or compost container, and slice them on a cutting board covered with wax paper. Place the sliced raw beets (allow 1 medium beet per serving) in a foil-lined baking dish and drizzle with a bit of olive oil. Bake at 400 degrees for 20 minute or so, until tender to your liking.

4. As mentioned above, raw beets are wonderful grated and tossed into salads.

Orange-Glazed Beets

Serves: 4 to 6

• 6 medium beets
• 2 teaspoons cornstarch or arrowroot
• 3 tablespoons apple cider vinegar
• 2 tablespoons nonhydrogenated margarine
• 2/3 cup fresh orange juice
• Salt and freshly ground pepper to taste

Leave on an inch of the beets’ stalks, and place in a deep casserole dish with about 2 inches of water. Cover and microwave for 12 minutes. Check the beets (they should be easily pierced with a knife, but still firm), and if necessary, microwave them a bit longer. When they are cool enough to handle, peel them and cut into 1/2-inch dice.

Combine the cornstarch and vinegar in a small container and stir until dissolved. Set aside.

Heat the margarine in a large saucepan until it melts. Stir in the orange juice and bring to a gentle simmer. Whisk in the cornstarch and vinegar mixture, stirring carefully to avoid lumps.

Stir in the diced beets. Cook over very low heat until heated through, about 2 to 3 minutes, then serve at once or cool until just warm

Mixed Greens with Beets and Walnuts

Serves: 4

• 4 medium beets
• 4 to 6 ounces mixed baby greens, or more as desired
• 1/3 cup chopped walnuts, or more, as desired
• 1 tablespoon olive oil or flaxseed oil
• 1 tablespoon lemon juice or white balsamic vinegar, or to taste
• 2 tablespoons minced fresh dill, optional

Leave on an inch of the beets’ stalks, and place in a deep casserole dish with about 2 inches of water. Cover and microwave for 8 minutes. Check the beets (they should be easily pierced with a knife, but still firm), and if necessary, microwave them a bit longer. When they are cool enough to handle, peel them, cut in half, and then into 1/4-inch slices.

Combine the beets with the remaining ingredients in serving bowl, toss together, and serve.

Hot Beet and Potato Borscht

Serves: 6 to 8
Adapted from Vegetarian Soups for All Seasons

Though beet borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. Unless you are fond of grating, doing so in a food processor makes the job much easier.

• 1 1/2 tablespoons light olive oil
• 2 large onions, chopped
• 3 medium potatoes, peeled and grated
• 4 medium beets, peeled and grated
• 1 large carrot, peeled and grated
• 1 cup fresh orange juice
• Juice of 1 lemon
• 2 tablespoons minced fresh dill
• 2 to 3 tablespoons natural granulated sugar, more or less to taste
• Salt and freshly ground pepper to taste
• Vegan sour cream (page 00), optional

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add all the remaining ingredients except the sugar, salt and pepper, and optional sour cream.

Add enough water to cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 40 minutes.

Adjust the consistency with more water if the soup is too dense. Season with sugar, salt, and pepper, then simmer for 5 minutes longer.

If time allows, let the soup to stand for an hour or two before serving, then heat through as needed. Garnish each serving with a dollop of sour cream, if desired.