I love beets...

[Montehall]

I just wish my kitchen and my hands didn't look like a menstrual explosion happened.

[Truck Guy]

I HATE beets! :puke:

Taste like dirt... :ack:

[simpleman68]

http://dannymalt.files.wordpress.com/2011/12/dre-beets.jpeg

[Barn Babe]

I loved beets, up until about 10 seconds ago... :ack:

[Kerrmudgeon]

I loved beets, up until about 10 seconds ago... :ack:

:rofl:.......you and me both! :ack:

I was brought up on borscht by my Ukrainian Momma. It was a staple and I do make it now on occasion, but you have to be real careful and neat in the kitchen when you do. It was also used as a dye throughout history for a reason. :thumbs:

[Montehall]

:rofl:.......you and me both! :ack:

I was brought up on borscht by my Ukrainian Momma. It was a staple and I do make it now on occasion, but you have to be real careful and neat in the kitchen when you do. It was also used as a dye throughout history for a reason. :thumbs:
That's what I made.

[VITE1]

I love pickled beets.

[Kerrmudgeon]

That's what I made.

We make ours with the tops of the beet as well as the bulb, with potatoes and chunks of stewed pork as well. A bone in pork roast remnants work great as a base for stock. you need a shot of vinegar for the tartness, and a dollop of sour cream when you serve it and it's a meal all by itself. :thumbs: :yum:

[Montehall]

I used just the root... grated it, hence the mess.
I've always just used ground sausage, might have to get a roast.

[Uncle Meat]

https://pbs.twimg.com/profile_images/427155880530817024/BD2Aj9QJ_400x400.png

[Kerrmudgeon]

https://pbs.twimg.com/profile_images/427155880530817024/BD2Aj9QJ_400x400.png

So that's what you look like UM.....always wondered! :ack:

:D

[Rob]

So that's what you look like UM.....always wondered! :ack:



:D


I kind of always pictured him looking like this.

[CertInsaneC5]

So that's what you look like UM.....always wondered! :ack:

:D

I kind of always pictured him looking like this.




:iagree: :funnier: :cert:

[MrPeabody]

I don't care for them, but the rest of my family loves them. We grow them in our garden and when my wife spends a day canning them our kitchen looks like the operating room in a MASH unit.:yesnod:

[Cybercowboy]

Cut off the stems on several beets, wash them, leave the root part on. Toss them in a little olive oil, salt, and pepper. Wrap in foil and roast in a 375 degree oven (we use the toaster oven for this usually) until the beets are tender, about an hour depending on their size. Allow to cool some. Remove the skin/roots, this is really easy. Then chop into 1/2" chunks or slice thinly. Add to a salad of some sort (chopped romaine works well) along with a light vinaigrette, chunks of goat cheese, and candied walnuts or pecans. You will like beets. Also good roasted, sliced, drizzled with olive oil, and served with goat cheese crumbles as a simple side dish. Roasted beets are great. Best to wear plastic gloves while processing them.