Oh my, but this recipe goes back to my young years when we lived in Alberta, Canada. We grew large gardens and had many varieties of veggies. Because I was a vegetarian in those days, my mother would cook this beet recipe for me. Young beets with 6 to 8 inch beet tops are the best
Every fall I would look forward most of all, to my mom's beet pickles. Now, it's my turn to keep up the tradition of making them. I try to make enough to last till the next pickling year....but they are so good, and everyone asks for them when they visit, that they never even last through the winter! Very tasty and very easy!
This thick soup of herbs, greens, legumes, grains, and noodles is cooked in a fried onion based liquid. It is customarily served as a starter before the actual meal is served. To serve, the soup is topped with creamy whey (kashk), fried onions with turmeric, lightly fried garlic, and fried mint. Without the whey, the soup is actually completely vegan, which is quite nice.
Whenever I need cooked beets, I don't boil them, I bake them. They're less messy, easier to handle and far tastier. The moisture is inside the beets, not in the boiling water. I've included 2 ways to use them.
Flour dumplings combined with chopped wilted beet tops. The dumplings are boiled chilled and then heated up with chopped bacon and onion that has been browned. This is a dish we had in the fall every year at the time beets are harvested. It's not an exact recipe as there never has been one and the dumpling texture will vary each time. This is a comfort food favorite of mine every fall. They can be as a side dish, or I like them as a meal.
Adapted from a recipe by Angelina at www.allrecipes.com. "Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce."