Beets
Grilled whole beets with fresh ginger-orange sauce
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Beet Chocolate Cake
1.75 cups flour
0.5 teaspoon salt
3 large eggs
1.5 cups pureed beets
1 teaspoon vanilla
1.5 teaspoons baking soda
1.5 cups sugar
1 cup vegetable oil
2 oz. melted and cooled unsweetened chocolate
powdered sugar, for garnish
Sift together flour, baking soda and salt. Combine sugar, eggs, and oil; beat with an electric mixer set at medium speed for 2 minutes. Add beets, chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack; cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar if desired.
Source unknown.
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Beet relish
4 c chopped cooked beets
4 c chopped cabbage
1 c chopped onion
1 c chopped sweet red peppers
2 T grated horseradish
1.5 c sugar
3 c vinegar
1 T salt
Mix all ingredients and bring to a boil for 10 min. Pack into hot sterilized jars and seal.
From: The home canning and preserving book / by Ann Seranne. Barnes & Noble Books, 1975.
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Grilled whole beets with fresh ginger-orange sauce
2 Tbsp. mayonnaise
4 Tbsp orange juice
1/2 c unpeeled, grated ginger
2 lb. large beets (at least tennis-ball size), scrubbed
Combine mayonnaise and orange juice in a non-reactive container. Gather the grated ginger into your hands and squeeze tightly to express as much of the juice as possible; add ginger juice to mayonnaise mixture and refrigerate. Preheat a gas grill with all the burners on high for 10-15 min. Trim tops and roots from beets. Turn one burner off and reduce the other(s) to medium. Place beets over the burner that is off, close the lid, and cook 20-40 min., turning occasionally, until tender and easily pierced with a sharp knife. Peel and slice the beets and top with sauce.
From: The gas grill gourmet : great grilled food for everyday meals and fantastic feasts / A. Cort Sinnes with John Puscheck. Harvard Common Press, c1996.
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