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What Should I Do With the Beets?

July 4th, 2006 at 05:49 pm

We grilled today, mostly using up what we had at home. Foil wrapped potato chunks, zucchini, sausages, hamburger patties, and some chicken breast. Very good and low cost. It tasted extra good making do with what we had.

I did browse at the 4th of July event in town, but my largest purchase was some beets and zucchini at the adjacent farmerís market. I looked at a lot of jewelry and passed. Not because of The Challenge; all of it was great but nothing knocked my socks off.

I did eat a little bit of fair food, but again being thrifty goes with eating less junk: I had one egg roll, and three of us shared one order of Indian Fry Bread with honey and butter.

So my expenditures equaled $2.20 for my share of groceries, and $3.50 for fair food (including for someone else), for a total of $5.70. I had taken $60 out of the ATM just in case I found great gifts for people or jewelry I loved. I anticipated spending more. Huh. Funny how I stay frugal even when expecting not to.

7 Responses to “What Should I Do With the Beets?”

  1. robex Says:

    We peel and cut up the beets into chunks and boil them. We then eat them with salt and butter...YUM!

    My kids love them, but they are messy...

  2. laceshawl Says:

    I make a sauce with OJ and cornstarch to go with cooked beets. You could add some chopped green onions for a really colorful appearance.

  3. threebeansalad Says:

    Hi: I'm a lurker and first time commenter. I really enjoy your blog. Here's a beet recipe I'm looking forward to trying this week with beets and greens from our farmer's market, I already grow rosemary in my own garden.

    Beet Risotto with Greens, Goat Cheese, and Walnuts

    2 teaspoons olive oil
    1 cup chopped onion
    1 cup Arborio rice
    1 tablespoon minced peeled fresh ginger
    2 teaspoons finely chopped fresh rosemary
    1/2 cup dry white wine
    3 cups finely chopped peeled beets
    1/2 cup water
    1/4 teaspoon fine sea salt
    1 (14-1/2-ounce) can vegetable broth
    6 cups finely sliced Swiss chard
    1/2 cup (2 ounces) crumbled goat cheese
    1/4 cup chopped walnuts, toasted

    1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

    2. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.

    3. Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.

  4. Thrifty Ray Says:

    well, the way youve been creating lately, maybe Beet Berry Popsicles....or Beet Zucchini Soup....???? Big Grin just kidding. Enjoy them, however you decide is best!

  5. miclason Says:

    russian salad!!...potato salad, but add cooked beets, carrots and peas...

  6. lrjohnson Says:

    Ray: I wouldn't put either of those recipes past me.

    Luckily, I love the idea of plain with butter, the russian salad, and the oj glaze. MI, Lace, and Robex, I thank you.

    The risotto sounds divine, but fancier than I normally cook. I too have rosemary in my yard, so I'd likely use walnuts, arborio rice, rosemary, and beets with stock for a quickie, or, save the recipe for guests/special occasion. But I love chard too, so the more I think about it, the more I want to "do" this recipe. Thanks, threebean, and thanks for tuning in.

  7. lrjohnson Says:

    Ray: I wouldn't put either of those recipes past me.

    Luckily, I love the idea of plain with butter, the russian salad, and the oj glaze. MI, Lace, and Robex, I thank you.

    The risotto sounds divine, but fancier than I normally cook. I too have rosemary in my yard, so I'd likely use walnuts, arborio rice, rosemary, and beets with stock for a quickie, or, save the recipe for guests/special occasion. But I love chard too, so the more I think about it, the more I want to "do" this recipe. Thanks, threebean, and thanks for tuning in.

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