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Photo Essay of 3 Color Beets Prep for salads
3 colors of beets: from left to right: gold, red, white.
Andy and I tried each one after cooking: they all taste lots like BEETS. The gold was a little lighter, the white a little earthier, the red a little sweeter...
|Raw beets ready for the pressure cooker or other regular pot for boiling or steaming|
I cut the tops and tails off, but I don't peel them.
I also cut the white one in half because in my bunch it was nearly twice the size and I wanted them to finish cooking at the same rate.
|Boil til cooked through. I used my pressure cooker and it took about 6 minutes at the first ring, then I opened with the cold water release method. You can also just boil or steam them til they are done through.|
The pressure cooker!
|right after they were removed from the hot pot: the skins come off very easily.|
|chopped and ready to go. This is your palette: you can dress this plate as is with a salad dressing/vinaigrette, the sprinkle with parsley. You can mix into another salad, but the red beets might leak red throughout.|
|I used a few of the chopped beets on an openfaced sandwich for lunch: thin Euro-grain bread from Trader joes, greek strained yogurt, wild smoked salmon, and the cooked beets with chopped onion. A bit of chopped parsley and a better photo would have helped this much.|
SIMPLE BEET SALAD WITH ONIONS
Grate scrubbed beets or cut into julienne; toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.
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