|Candy Cane - Chioga Beet|
It is always best to purchase beets with the greens still attached; an added value as they are delicious added to stir frys and soups. I always like to peel my beets before I enjoy them, I find them bitter otherwise.
- Eat beets raw, grated on top of a salad .
- Peel, quarter, drizzle with olive oil, sea salt and roast at 375 until fork tender.
- Slice thinly, top with smoked salmon (or white fish) and drizzle with horseradish mayo!
|My butcher had no shank, so I used beef ribs!|
1 1b meaty beef shank (or beef ribs)
1 large onion, quartered
4 large beets, peeled, chopped
2 medium carrots, peeled, chopped
2 russet potatos, peeled, cut into bite sized pieces
2 cups thinly sliced savoy cabbage
3/4 cup chopped fresh dill
2 tablespoons red wine vinegar
whole fat sour cream
Simmer until vegetables are tender, about 30 minutes.
Stir in cabbage and 1/2 cup dill, Cook until tender, about 15 minutes.
Add meat back in.
Stir in vinegar.
Garnish with remaining dill and sour cream.
|Beef Ribs Simmering in Stock with Onions|