Beet Top and Tomato Casserole

Thanks to valued e-friends Laura and Bob who submitted this delicious and easy-to-prepare side dish!

Beet Top and Tomato Casserole

The tops from one bunch of Beasley Farm beets

Three tomatoes  (or one can of chopped tomatoes)

Three tablespoons of butter

Salt and pepper to taste

Vinegar to taste (1/4 cup +/-)

Bob says:

Wash the beet tops and cut them across about 2" wide.  Boil them in salted water for about 20 min.  Drain.

Melt butter in large frying pan and add tomatoes and salt and pepper to taste.

Cook about 5 min, then add drained beet tops and about 1/4 cup vinegar.

Cook a few more minutes and serve.


Thank you for sharing your family recipe with us!

Beet and Apple Salad Recipe

Beet and Apple Salad Recipe

from RecipeTips.com

Ingredients

1 pound raw beets ( or substitute canned)

1 large apple

1/2 cup roasted peanuts, salted or unsalted

1/4 cup vinaigrette, bottled or homemade

salt and pepper, if desired

This simple salad tastes especially delicious with fresh, pesticide-free beets. It’s very colorful and pretty, especially when made with dark red beets which will color the apples pink. The beets can be roasted whole then peeled and cut up (best flavor), diced, and simmered until tender, or canned.

Directions

1) Prepare beets. To roast, wrap in foil, place on rimmed baking pan (they may leak juice) in oven, anywhere from 300° F to 425° F. (Time will depend on size of beets and oven temperature, 30 mnutes to 1  1/2 hours. Beets are done when easily pierced with a small sharp knife.)

2) Cool slightly, remove foil, and rub or pull skin off. 

3) To boil, peel raw beets, dice and cover with lightly salted water. Bring to a boil, reduce heat, cover, and simmer until tender. Drain and cool. If you have previously canned your beets, you only to drain them. 

4) Cut in whatever manner is pleasing: julienne, dice, chop, slice or bite size. Dice unpeeled apple. Coarsely crush peanuts, pecans or walnuts. Add to beets. Toss with vinaigrette. Taste for seasoning and add salt and/or pepper to taste.  

5) Serve cold or room temperature.

    

NOTE: Beets will keep a week covered and refrigerated. Roast them when using the oven for another recipe and save them to use when needed.

Serving Size: 1 cup

Servings: 4

Beet Nutrition and Preparation

BEETS

While canned beets retain most of their, sweet natural flavor if they are not pickled, fresh beets have twice the folate (folic acid) and potassium of canned beets. If the green tops are prepared, then beta-carotene, calcium, and iron are also introduced into the meal. 

Beets can stain, so many people prefer wearing gloves working over a prepared area (such as cutting board or even newspaper).

After harvesting, we lovingly bathe our beets in order to freshen them, and remove as much soil residue as possible.

PREPARATION: Most people prefer boiling or roasting beets to prepare for use. Either way, it usually takes about 45-60 minutes to make the beets tender and easy to peel. Because boiling beets promotes bleeding and the loss of nutrients, steaming them in their skin is preferred by many cooks. The jackets will slip off easily, and the beets are ready for salads and other preparations. Steaming takes about 35 to 40 minutes, depending on their size. Microwaving with small amounts of water takes about half that time.

Beet Field

Together, roasted beets and meats, especially pork and duck, make delicious meals. Onion or a touch of garlic helps to accent the sweetness if a contrast is desired. Beet greens should be handled like cooking greens.

http://www.nutrition-and-you.com/beets.html

 says:

The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood.  Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation which is otherwise can be harmful to blood vessels.  High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.

The root is also rich source of Niacin (vit B-3), Pantothenic acid (vit.B-5), Pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese and magnesium.

In addition, this root veggie indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.

Please click on the chart below to view a readable size.

Our beets are gathered a little at a time in order to bring fresh, nutritious veggies to your table for a couple of months during harvest time.