Out of Helen's Kitchen

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Out of Helen's Kitchen - Beets

Details: Published on Tuesday, September 4, 2018

By Helen Drysdale

Neepawa Banner & Press

Since ancient times, the tops of beets were eaten as food. The beet root was used for medicinal properties such as treating constipation, curing fevers, skin disorders and wounds.

Currently, the beet has gained fame for its incredible nutrient value as it contains many essential minerals like potassium and manganese. What’s more, beets are delicious and easy to add to your diet. There only drawback is stained fingers during preparation! Beets can be eaten raw and shredded into salads or sandwiches, cooked, pickled, and cold as a salad after cooking or soup.

I tried this beet relish recipe this week. As I prepared it I was sceptical of the combination, however it was so yummy and so easy to make.

Ruby relish

4 -6 large beets

4 cups peeled, diced apples

1 cup brown sugar

1 tbsp. pickling salt

1 cup apple cider vinegar

1 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. cloves

1/3 cup water

1 Tbsp. cornstarch

Wash beets, leave skin on and cook for 15-20 minutes or until beets are just barely tender. Place cooked beets in cold water and slip the skins off. Dice beets into little pieces and measure 4 cups cooked beets. In a large pot mix the sugar, salt, vinegar, cinnamon, allspice and cloves. Bring to a boil over medium heat. Add the beets and apples. Cook for 15 minutes then add the water with cornstarch in it. Cook 5 minutes longer. Ladle into hot sterilized pint jars leaving 1/2 inch headspace. You can leave as is or process in a canner for 15 minutes.

Curried cabbage, beet and apple slaw

4 cups shredded

cabbage

2 cups julienned beets

3 apples, grated

1 stalk celery, diced

2/3 cup of mayo

1 tsp. Dijon mustard

1 tsp. curry powder

1/2 tsp. salt

1/2 tsp. pepper or less to taste

Chopped fresh parsley for garnish

Place cabbage, beets, apples and celery in a large bowl. In a small bowl combine the mayo, mustard, curry and salt and pepper. Toss into the veggies. Chill and when ready to serve garnish with parsley.