Beets

[Kitchen Witch]

German-Style Pickled Beets with Anise with Dill


1 small bunch beets, washed & tops trimmed to 2 inches
1 small onion, chopped

Marinade:
1/2 c. water
1/4 c. cider or wine vinegar
salt and pepper
pinch of sugar (optional)
1-2 tsp. anise seed

Cook beets until just tender, perhaps 30 minutes. Slip off skins, roots & tops, then slice thin while still warm. Add onions and cover with marinade. Cool to room temperature before serving. Keeps for a week or so in fridge.

[Kitchen Witch]

Herbed Beets with Horseradish Sauce


2 pounds beets, peeled, and chunked
2 t fresh thyme
1 t salt
1/2 t black pepper

Toss together and bake at 400F until tender. (Note: smaller chunks cook more quickly). Allow to cool.

Meanwhile whisk together sauce:
2 T olive oil
1 T apple cider or other mild vinegar
2 T horseradish

Toss with beets with sauce after they've cooled. Serve on top of a bed of arugula, or steamed beet greents. Top with toasted walnut halves or pieces.

Optional: Add 2 T chopped chives and/or chopped prosciutto or shave serrano ham to taste.

[Kitchen Witch]

Pasta with Rubies

1-2 large beets
1 lb pasta, fettucine works well
2 T olive oil
1 clove garlic, minced
1 t. dried rosemary, crushed
salt and peper to taste

Roast beets following directions in "Preparation" above. When cool enough to handle, peel, cube, and set aside. Cook pasta and drain. In pasta pan, heat oil. Saute garlic and add rosemary, salt, and pepper. Add pasta, stir. Toss in beets. Serves 4.