One bunch of small beets. Scrub well and trim the nastiest bits. (peel if
using large or older beets).

Grate beets on a fine blade on the device of your choice (I use a Mouli
grater).

Place in pan with just enough water to cover and cook until just tender.
Drain.

In large sauté pan, heat olive oil (to cover pan), garlic, rosemary and hot
pepper flakes if desire. When fragrant, add drained beets and a little white
wine if desired. Mix well and let cook about 10-15 minutes, stirring
frequently.

Serve over angel pasta and parmesan cheese to taste. You wouldn't think it
would work, but it does.

Cheryl

In article ,
Cheryl Isaak wrote:

One bunch of small beets. Scrub well and trim the nastiest bits. (peel if
using large or older beets).

Am I to understand that I needn't peel the beets if they are small (2"
or less?). So much to learn and so little time.
--
FB - FFF

Billy
http://angryarab.blogspot.com/

On 8/9/07 3:14 PM, in article
, "Billy
Rose" wrote:

In article ,
Cheryl Isaak wrote:

One bunch of small beets. Scrub well and trim the nastiest bits. (peel if
using large or older beets).

Am I to understand that I needn't peel the beets if they are small (2"
or less?). So much to learn and so little time.

I don't. The little ones don't have that thick skin. I do scrub very hard...
C

"Cheryl Isaak" wrote:
One bunch of small beets. Scrub well and trim the nastiest
bits. (peel if
using large or older beets).

Grate beets on a fine blade on the device of your choice
(I use a Mouli
grater).

Place in pan with just enough water to cover and cook
until just tender.
Drain.

In large sauté pan, heat olive oil (to cover pan), garlic,
rosemary and hot
pepper flakes if desire. When fragrant, add drained beets
and a little white
wine if desired. Mix well and let cook about 10-15
minutes, stirring
frequently.

Serve over angel pasta and parmesan cheese to taste. You
wouldn't think it
would work, but it does.

Sounds interesting! I steam beets with some caraway seed.
Then, after draining, toss with a bit of sour cream and
serve.

Seahag

On 8/10/07 9:59 AM, in article mb_ui.2$2C4.0@trndny07, "Seahag"
wrote:


"Cheryl Isaak" wrote:
One bunch of small beets. Scrub well and trim the nastiest
bits. (peel if
using large or older beets).

Grate beets on a fine blade on the device of your choice
(I use a Mouli
grater).

Place in pan with just enough water to cover and cook
until just tender.
Drain.

In large sauté pan, heat olive oil (to cover pan), garlic,
rosemary and hot
pepper flakes if desire. When fragrant, add drained beets
and a little white
wine if desired. Mix well and let cook about 10-15
minutes, stirring
frequently.

Serve over angel pasta and parmesan cheese to taste. You
wouldn't think it
would work, but it does.

Sounds interesting! I steam beets with some caraway seed.
Then, after draining, toss with a bit of sour cream and
serve.

Seahag


That sound interesting. My favorite beet dish is dish of borscht, but it's a
PITA to make. I'd rather go to a good Jewish deli for it.

Cheryl

"Cheryl Isaak" wrote:
"Seahag" wrote:

"Cheryl Isaak" wrote:
One bunch of small beets. Scrub well and trim the
nastiest
bits. (peel if
using large or older beets).

Grate beets on a fine blade on the device of your choice
(I use a Mouli
grater).

Place in pan with just enough water to cover and cook
until just tender.
Drain.

In large sauté pan, heat olive oil (to cover pan),
garlic,
rosemary and hot
pepper flakes if desire. When fragrant, add drained
beets
and a little white
wine if desired. Mix well and let cook about 10-15
minutes, stirring
frequently.

Serve over angel pasta and parmesan cheese to taste. You
wouldn't think it
would work, but it does.

Sounds interesting! I steam beets with some caraway
seed.
Then, after draining, toss with a bit of sour cream and
serve.

Seahag


That sound interesting. My favorite beet dish is dish of
borscht, but it's a
PITA to make. I'd rather go to a good Jewish deli for it.

I'll bet that does take a lot of time to make!
I'm mad for chopped chicken liver and our only Jewish deli
is soso...gonna have to wait until Fall to make it myself!

Seahag

In article ,
says...

That sound interesting. My favorite beet dish is dish of borscht, but it's a
PITA to make. I'd rather go to a good Jewish deli for it.

Cheryl


If you are thinking of the basic non-meat cold Jewish borscht, here's my
simple recipe.

Peel peets and shred or grate or do whatever you want. Add to water and
cook, along with salt, sugar and sour salt. Add the beet greens near the
end of cooking. All done!
--
Jerry Bank
Trenton, New Jersey
Music is the language of the gods.