Veggies...what are they good for?

Beets

Beets, Beta vulgaris, commonly known as beetroot or beet which is the common American English term for the vegetable, is a flowering plant species in the family Chepenopodiaceae. Several culivars are valued around the world as edible root vegetable, fodder (mangel) and sugar-producing sugar beet. (http://en.wikipedia.org/wiki/Beet)

Roasted Beets

• 5 medium beets, washed and trimmed
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon salt

Wrap each beat in foil and place on a cookie sheet. Bake in preheated 400 degree oven for 1 hour or until beets feel tender when pressed. When beets are cool enough to handle, peel skins. Quarter beets. Combine oil, vinegar, dill and salt. Add beets; toss to coat. (The Practical Produce Cookbook, pg. 24)

Pickled Beets

• 1 gallon beets
• 2 quarts vinegar
• 2 cups water
• 6 cups sugar
• 1 tablespoon whole cloves
• 3 sticks cinnamon
• 2 tablespoons salt

Choose smaller beets if they are to be left whole. Wash beets, leaving 1-inch of stem and the roots intact. Cook, unpeeled, until skins can be easily slipped off. Mix other ingredients and bring to a boil; simmer 15 minutes. Pack hot peeled beets into jars. Pour hot pickling solution over beets and cover with lids. In a pressure canner, process at 10 lb pressure, pints 30 minutes, quarts 35 minutes. (The Practical Produce Cookbook, pg. 26)