Monday, September 8, 2008

Candied Beets love them or you hate them. It seems that most fall into the latter category.

However, most in our family actually like them...only the mom does not. But she tries (to hide them in things so SHE can't tell!).

Above is something that we've enjoyed a few times these past couple weeks.
Candied Beets served on a bed of greens.
The sauce alone is like a really sweet salad dressing. The beets add a wonderful earthiness to the salad.
There is no set recipe for this...we improvise as we go along.
Here is what we did.
Scrub the beets (about 1/2 to 1 per person, depends on how much you like beets and the size of your beets), cut off the top and bottom. Cut beet in half (or quarters, if it's a very large beet).
Microwave beets until soft (we lay them out, cut side up, on a heavy paper towel).
Place beets under cold water, one at a time, and slip skins off.
Dice beets.
In Saucepan, place 1/2 cup sugar and just enough vinegar to make a thick paste. Don't add too much vinegar!
Boil sugar and vinegar until it comes to a rolling boil. Boil a couple minutes, stirring frequently or constantly.
Add beets.
Continue to boil until the sugar reaches a thick candy like stage or until you cannot wait any longer. : )
Serve over mixed greens, or meat, or??? (the other day, they were adding it to their potato leek soup...)
The boys think it's much better when it starts to get thick and shiny...and who wouldn't! It's called Candied Beets for a reason.
Since even this doesn't hide the "wonderful beet flavor" enough for the mom, she simply uses the beautiful beet colored sauce on her salad.

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