I apparently need to get more iron in my diet. But since I hate liver and beets, though it is always my first choice to deal with health issues via the foods I consume, I opted to let the doctor prescribe me ferrous sulfate tablets. However, though I have never had a negative reaction to any medication before, such was not the case with these pills. So now that I am 100% in control of everything I eat, I plan to stop with this "artificial" source of iron, and explore ways to trick my tongue into accepting these two, thus far, unacceptable dishes.
It's my understanding that soaking liver in lemon juice, wine vinegar or milk for two hours to overnight can help, so I will need to try this.
As for beets, I am copying and pasting the following information to refer to over the coming days to months...
How to Cook Beets So They're Actually Delicious
Many people have strong feelings about beets (usually in the negative), but learning how to cook beets properly can change minds for good. If you don't love beets, using one of these methods to prepare beets for roasting, steaming and boiling might just change your mind.
The key to cooking beets and really enjoying them is finding a way to prepare them that makes you appreciate these deliciously complex vegetables. Here, we'll show you how to cook beets and work them into recipes so you'll actually enjoy them.
Storage
When you bring them home from the store, you need to prepare beets for storage unless you plan to cook with them right away. Properly stored beets will last longer and have better flavor.
- Cut off beet greens, leaving at least 1 inch of stem attached.
- Wrap lightly in paper towels, and store in a plastic zip-top bag in the refrigerator for up to two weeks.
When you're ready to cook beets, remove them from the refrigerator, and gently scrub them with a vegetable brush to remove dirt and debris. After the beet is washed, you will prepare it according to how you plan to cook it.
Beets are delicious in just about any manner-boiled, roasted, steamed or grilled. The key is experimenting with the different beet-cooking techniques to find one that you prefer.
Keep in mind that both red and yellow beets are sources of natural dyes, and they will stain anything they touch, including your kitchen linens and hands. Handle them appropriately. Paper towels or cloths can help prevent staining. You can also wear latex gloves to protect your skin.
Once beets are cooked, your possibilities for using them are vast. You can use cooked beets in salads, to make hummus or to blend into smoothies. They can be diced for slaw, quartered for a grain bowl or mashed to make a dip or spread. Their thick and chewy texture is great in a galette or quesadilla.
(If you don't plan to use the cooked beets right away, peel them and store in an airtight glass container for two to three days.)
Roasting
Roasted beets are intensely sweet, with subtle mineral flavors. Roasting whole large beets takes almost an hour, so this is a great option on a weekend when you can sit around and wait. Pick smaller bulbs if you need roasted beets in less time.
- Dry cleaned beets with a towel to remove excess moisture. Remove taproot. In a medium bowl, combine 2 to 3 medium beets with a bit of olive oil, salt and pepper. Stir to coat.
- Wrap all the beets in foil and place them on a foil-lined baking sheet.
- Roast at 400°F until fork-tender–the time should be adjusted depending on the size–30 to 45 minutes for medium beets, or 40 to 60 minutes for larger ones.
- Remove the beets from the oven and let cool for 15 to 20 minutes. Trim off stems, and peel off the skin.
Cutting beets into quarters or wedges will speed up roasting time but still produce the intensely sweet flavor.
- Dry cleaned beets with a towel to remove excess moisture. Trim remaining stems and remove taproot. Cut the beets into wedges or quarters. Toss with olive oil, salt and pepper.
- Pour the beet wedges onto a foil-lined baking sheet in a single layer. Roast at 400°F until fork-tender, 20 to 30 minutes.
- Remove the beets from the oven and let cool for 5 to 10 minutes. Peel off the skin.
How to Microwave Beets
Microwaving beets is one of the fastest ways to cook them, and they will retain a lot of earthy beet flavor. Small to medium beets are ideal for this beet-cooking method. Large beets may turn rubbery on the outside before the inside is tender enough to eat.
- Place cleaned beets in a microwave-safe dish. Add enough water to cover the bottom of the dish. Cover with plastic wrap.
- Microwave on High until fork-tender, 12 to 15 minutes, turning once.
- Let stand for 5 minutes. Remove the taproot, trim the stems and remove the skin.
How to Steam Beets
Steaming beets is a healthful cooking method because the beets retain most of their vitamins and minerals-they're not boiled out in water-and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.
- Remove remaining stem and taproot from cleaned beets.
- Cut each beet into 1/2- to 1-inch cubes or wedges.
- Bring a small amount of water to a rolling boil in a large stockpot. Place a steamer basket in the pot so its bottom rests above the water level.
- Put the beet pieces in the basket, cover the pot and steam until fork-tender, 10 to 15 minutes for smaller pieces or 20 to 30 minutes for medium and large ones.
- Remove the beets from the basket and let cool for 5 to 10 minutes. Remove the skin.
How to Boil Beets
Boiling produces tender beets with a less intense flavor. Boiling beets also pulls a great deal of color out of the root vegetables into the hot water. That's OK for flavor, but be mindful that the color of the beet may change a bit in the process.
- Trim off remaining stem and taproot from cleaned beets. Place the beets in a large saucepan and cover with water.
- Bring to a boil, then reduce heat and simmer until fork-tender, 25 to 35 minutes for medium beets or 45 minutes to 1 hour for large beets.
- Immediately move the cooked beets into ice-cold water, and peel the skins off.
How to Make Beet Chips
A low-temp bake turns thinly sliced beets into crispy, sweet veggie chips.
- Trim off remaining stem and taproot from cleaned beets. Use a mandoline or sharp knife to create chip slices that are consistently thin.
- Toss the beet slices with olive oil and salt. Spread in a single layer on a parchment paper-lined baking sheet.
- Bake at 200°F for 3 hours, flipping at the halfway point.
- Remove the chips from the oven and let cool for 30 minutes.
Can You Eat Raw Beets?
Yes, raw beets and beet greens are used in a variety of ways. Raw beet greens can be thinly sliced and used in a salad. Raw beets can be tough, so they need to be sliced or grated ultra-thin in order to be crispy and edible. They're great in slaws, salads and relishes.
Raw beets can also be spiralized. A spiralizer twists the beet into long, thin strands, which are chewy and crisp. Beet noodles can be served raw, tossed in a bit of creamy dressing or light vinaigrette.
How to Choose Beets at the Store
Beets range from radish-size bites to fist-size bulbs. For most preparations, small to medium beets are appropriate. Large beets are good for roasting because they can take the long, slow heat while staying toothsome and tender.
Whether they're red beets or golden beets, look for beets that are mostly unblemished, without cuts or dents in the skin. Whole beets should ideally still have the taproot, a long, thin root that hangs from the bottom of the beet.
If the beet greens are still attached, look for leaves that are vibrant and fresh, not wilted. Even if you don't plan to cook the beet greens, the leaves will give you an idea of how fresh the beets are.
