Thread: Don't read this if you don't like beets :D

I love beets.

BEET - JELLO SALAD
1 lg. pkg. lemon jello
1 1/2 c. boiling water
2 tbsp. lemon juice
1 (#2) can beets, chopped (drain liquid in separate bowl)
1 sm. can crushed pineapple (drain liquid in separate bowl)
1 1/2 c. combined beet and pineapple juices
Combine jello, water, lemon juice. Add beets, pineapple, and juices. Chill until set.

Beets? Is that Beetroot? The bright red/purple stuff that stains everything?

Is this a sweet recipe? Never heard of jello and beet before!

Originally Posted by Xyphir

Beets? Is that Beetroot? The bright red/purple stuff that stains everything?

Is this a sweet recipe? Never heard of jello and beet before!

Mine is. I was surprised at how good it is. Beet is a root vegetable and it is reddish/purplish and stains. I never heard it called beetROOT before but I suspect it is the same thing.

It sounds like the same thing anyways. Ours are a little expensive at the moment. They were quite cheap during winter. They must be a winter vege 'coz it's winter where you guys are now. We generally just boil then peel them and eat them carefully. Hee he

They are also excellent pickled. I slice them, and add vinegar and sugar to taste along with sliced onions. The longer they marinate, the better they taste. And yes: Eat them very carefully! :lol: Actually, we grow them in the summer months. Hard to grow anything in the snow.

Originally Posted by wag

Originally Posted by Xyphir

Beets? Is that Beetroot? The bright red/purple stuff that stains everything?
Is this a sweet recipe? Never heard of jello and beet before!

Mine is. I was surprised at how good it is. Beet is a root vegetable and it is reddish/purplish and stains. I never heard it called beetROOT before but I suspect it is the same thing.

There are three kinds of a root vegetable in my favorite supermarket, standing side by side, and the one that we do NOT translate to English just as "beet" is the beetroot, the red one...
One beet has black skin (I don't know what it is like inside) and another is white and looks like a round parsnip. I never tried any of these.
The beetroot is of course the third, the purple/red one. We call it "cvekla". Over here it is usually sliced and pickled, but I made some stews with it (first chopped into cubes - it is very firm and difficult to cut).
I saw the recipe during the India week (one woman spent three years in India and she had several presentations, one of them on cooking). You basically fry some onion (it should be well done, not just translucent) and add cubed beetroot and water, and later many spices. It was served with yellow rice (dyed with turmeric/curcuma).

Try this:

[url="http://russian-crafts.com/recipes/print/ukrainian-bostch.txt"]http://russian-crafts.com/recipes/print ... bostch.txt[/url]

or

[url="http://pages.prodigy.net/l.hodges/borshch.htm"]http://pages.prodigy.net/l.hodges/borshch.htm[/url]

Generally when we make Beetroot (cvekla) we boil it like a potato in water. Skin still on, but the top and bottom cut off like an onion. THen when it is ready just run it under the cold water tap and the skin falls off. It takes about the same amount of time as potato