Cooking & Baking

Last edited Mon Jan 15, 2024, 01:37 AM - Edit history (1)

Chop in chunks and roasted like potatoes along w/carrots, onions as for crock potted beef (chuck/English) roasts or pork roasted shoulder/butts or loins. Roasted dry and seasoned as desired, they are a bit powdery in texture and sweeter than potatoes. Or, whatever, steamed or boiled in pieces, or mashed. Interesting uses might be in a stir fry or w/artisan beered sauerkraut-or maybe a pierogi filling with home-fried crispy peppered bacon bits??? Cooked, they do taste a bit milder than their purple cousins. Surely not something with which to have fried alongside eggs or to make borsht!

I had never heard of or seen a white beet, so I ordered from a local veggie vendor off Market Wagon. It was huge, hard as a rock, and difficult to cut up, but I'm a bit shy with really big, sharp knives.

https://www.livestrong.com/article/445016-how-to-cook-white-beets/