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Hi Wysteria, Yes, you clean, take the root and top off. Then peel, grate, dice, or slice. Even good for juicing, if you mix a bit with other veggies.
Thanks! I was at a loss…
VeggiePrincess, I was wondering the same thing, but just hadn’t taked the time to ask. Thanks for posting the question. I’ll be monitoring also to see what kinds of responses come in.
And Beany, I just knew you would have the answers, and was hoping you were online tonight. As always, your concise responses are appreciated. How’s the weather you way? Here in the Deep South we’re just waiting to see what the good Lord has in store for us with this newest weather system. I’m supposed to go to the Northwest Florida coast with friends for the long weekend. Maybe we will, maybe we won’t. In any case, I guess I’ll be going down to batten down the hatches at the house.
beany pretty much said it all. You can add the diced/grated/sliced beets to salads, marinate them, etc. They are just like any other hard veggie. They would be a great addition to an spiralized veg-pasta dish… how pretty would that be? Be aware, that your poop might turn red from the beets and will stay that way for a little bit, depending on how much you are eating.
Enjoy…
mmmm..Beet spaghetti with a white sauce. Have some Rutabaga and beets ready to dry as chips. Bluedolfin,you gave me an idea, marinate them first.
emtpdmom, Be on the safe side. Or we may be asking everyone on gone-raw if your o.k….Here?
I love beets and thinly sliced sweet onions marinated in a vinaigrette. Yum! I think one needs to make sure the beets are very thin in whatever form you make them since they are so hard in the raw state. They also bleed so they need to be added at the last minute or you have a whatever dish in red. :) I can see putting a little bit of beets or beet juice into a white sauce for coloring… I do love a good presentation. :) My mom once soaked hard boiled eggs in beet juice until they were all deep red on the outside. People thought they were plums at first… until they bit into one. SURPRISE! What a jokester…
Hmmm… I wonder if salting beets would do anything good to them… Would they soften and still retain their nutrients?
Oh… I had a raw beet thang that was made like sauerkraut. The beets were pulverized in that.
In my new book, “Preserving Foods without Freezing or Canning”. There is a Lactic Fermentation beets recipe.
2-2 1/4lb. red beets, 2 teasp. Celtic salt, water. Diced or chopped beets. Fill sterilized quart canning jars with the beets, packing well., adding a little salt as you fill the jars. Fill with water. Clean rim. Put on sterilized lids and rings. Store in a dark cool place to ferment. Lacto-fermented red beets will taste slightly like tamari.They say once opened they wont keep well. So I am going to put them in pint jars.
I love all this information.
beany, how do I get your book!? lol I want to do preserving but I would prefer not to can. I am making Sauerkraut right now! yum! (I hope it comes out! I can’t wait to try beets some of these ways!
If you can get them with nice greens, they’re meant to be chock full of nutrients, far more than the roots. You can put the greens in salads or smoothies.
I love juicing beets and oranges together…
ABC juice is really good- apple beet carrot- you can juice the beet tops too to get your greens in like amysue said. I am going to try orange & beet, sounds yummo
VeggiePrincess,I got my book through a club but emtpdmom said you can get it on Amazon. Think it was $16. The authors are, “The Gardeners & Farmers Of Terre Vivante”
I am also fermenting, yellow french beans.
Came across a yummy looking beet pasketti recipe: Sweet and sour and spicy beet pasta. Bon Appetit.
Thanks Bluedolfin. My beets are almost ready. Even tho I have a Spiralizer, am going to buy the Spirooli tomorrow for larger pasta.
this is a great drink: 1 beetroot + 2 stalks celery + 3 apples juiced, mmmm!