71. BEETS are a root vegetable that comes in two varieties, _red_ and
_white_. The red beets are more popular for cooking than the white ones,
and of these the ones that retain their dark-red color after cooking are
preferable to any other. The root, however, is not the only part of this
plant that is eaten, for the tops are also much used for food. When the
tops are to be cooked, the plants are usually not allowed to mature to
the extent that the root parts can be used; still, early in the summer,
when very small beets are to be had with the tops on, both the tops and
the beets may be used. At this age, the beets are very tender and do not
require long cooking. If the beets are not eaten when they are young,
they are allowed to mature in the ground and are then pulled in the fall
and stored for a winter vegetable.
Like other root vegetables, beets contain very little protein and fat,
but in their composition is included a fairly large percentage of
carbohydrate in the form of sugar. Their total food value is greater
than that of string beans, but is considerably less than that
of potatoes.
72. SELECTION AND CARE OF BEETS.--When beets are selected as a summer
vegetable with the idea of using both the tops and the roots, the tops
should be fresh, that is, not withered nor rotted. When the roots are to
be used, either as a summer or a winter vegetable, they should have a
smooth skin, should contain no blemishes, and, as nearly as possible,
should be uniform in size.
Summer beets require about the same care as any other vegetable; that
is, they should be kept in a cool, damp place until they are ready to be
cooked. If they are at all wilted at that time, they may be freshened by
allowing them to stand in a pan of cold water for several hours. Winter
beets, however, should be stored in a cool, dark place where they will
not freeze. A portion of the cellar that has a dirt floor is a very good
place to put the bins containing such vegetables. The woody tissue of
beets that are stored increases as the winter advances, so that any
beets that remain until spring are rather hard and extremely difficult
to cook. In fact, at times it is almost impossible to make them soft
enough to serve, but they can be greatly improved by soaking them in
cold water for a few hours before cooking them. 73. PREPARATION AND
COOKING OF BEETS.--In preparing young beets for cooking, allow an inch
or two of the stems to remain on the beets in order to prevent them from
bleeding. Of course, from winter beets, the entire stem should be
removed, as it will be dried up. Scrub beets of either variety carefully
with a vegetable brush until entirely free from dirt. Then, whether they
are old or young, put them to cook in boiling water without removing
their skins. Allow them to cook until they are soft enough to be pierced
with a fork. This is the best way in which to determine when the beets
are done, for as the length of time required to cook them depends
entirely on their age, no definite time can be stated. As soon as they
are sufficiently cooked, pour off the water, allow them to cool enough
to handle, and then remove the skins, which will slip off easily.
74. BUTTERED BEETS.--Butter added to beets increases both their
nutriment and their flavor. In order to prepare buttered beets, first
clean and cook them in the manner just explained. To remove the skins,
scrape the beets as thinly as possible, so as not to waste any more than
is necessary. Then slice them thin or cut them into 1/2-inch cubes,
season well with salt and pepper, and add 1 tablespoonful of butter for
each four persons to be served. Allow the beets to heat thoroughly in
the butter, and serve hot.
75. BEETS WITH CREAM DRESSING.--If a creamed vegetable is desired, beets
to which cream has been added will be very satisfactory. Clean and cook
the beets in the manner explained in Art. 73. Then peel, cut into
slices, place in a saucepan, and nearly cover with thin cream. Allow
them to cook in the cream for a few minutes, season with salt and
pepper, and serve.
76. BEETS WITH SOUR DRESSING.--To give variety, beets are sometimes
served with a sour dressing. Probably no other vegetable lends itself so
well to this sort of preparation as beets, with the result that a very
appetizing dish is provided.
BEETS WITH SOUR DRESSING
(Sufficient to Serve Six)
6 medium-sized beets
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1/4 c. vinegar
1-1/4 c. hot water
Prepare and cook the beets as explained in Art. 73. When tender, drain
them, remove the skins, and dice the beets. Make a sauce by melting the
butter in a double boiler and adding the flour, salt, pepper, vinegar,
and hot water. Cook until the flour thickens the sauce and then pour
over the beets. Heat together and serve.
77. BAKED BEETS.--If something entirely different in the way of a
vegetable dish is wanted, baked beets will meet with favor. Beets may be
baked in a covered baking dish or on the open grate of an oven. A slow
fire produces the best results, and as a rule it will take 4 or 5 hours
to bake good-sized beets.
Wash thoroughly and dry the desired number of beets. Place them in a
baking dish and set in a slow oven or place them on the open grate. Bake
until they may be pierced with a fork. Remove from the skins and serve
with a sour sauce or merely with salt, pepper, and butter.
78. PICKLED BEETS.--When beets are cooked for any of the recipes that
have been given, it will be economy to boil more than will be needed for
one meal, for a large number can be cooked with practically the same
quantity of fuel as a few. Then the remainder may be pickled by peeling
them, cutting them into slices, and pouring over them hot vinegar
sweetened slightly and flavored with spice. Pickled beets make an
excellent relish and they will keep for an indefinite period.