July 24, 2006
Fruity Beety
(submitted by Maggie Newman, TCSA)
4 beets
3 oranges
2 tablespoons grated coconut
1 teaspoon honey
juice of ½ lemon
grated peel of ½ lemon
2 tablespoons currants (I substituted raisins)
1 teaspoon vinegar, if desired
pinch salt
Wash beets and steam whole until tender; then peel. Grate on ripple- shaped grater or slice into long, thin sticks.
Peel, seed and cut up oranges. Place half the oranges in blender with coconut, honey, lemon juice and peel, and blend 2 minutes.
Mix all ingredients, balancing the sweetness with the additional vinegar if needed. Chill, letting the flavors blend for two hours or so.
Makes 3 cups.
Recipe is from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal. (Ten Speed Press, Berkeley, CA,©1986)
August 23rd, 2007 at 2:16 pm
[...] The next best discovery was finding a great recipe for beets in Laurel’s Kitchen (after my mother-in-law bought a bunch of beets at the store without an intended use for them–gah!). Their recipe is called Fruity Beety, and look, I found it already typed up and out there on the web. Like beet pickles, this recipe works because the beets are cooked long enough to be tender, there’s some tang added via vinegar and orange juice, and they’re sweet enough and masked enough by other flavors to overcome the Essence of Earth. I often fiddle around with this recipe, using whatever I have on hand. Frozen pineapple instead of oranges? No problem. Raisins for dried currants? But of course. Throw a carrot in during the steaming stage? No problem. Just don’t mess with the coconut. I even eat this stuff for breakfast. (Especially if the CSA box is due that afternoon, bearing another load of beets…) [...]