The Washington Post, July 10th, 2002
A look at what's new, bountiful or mysterious in the produce aisles. The beets of my childhood were deep red in color and otherwise, forgettable. For a regularly scheduled side dish, mother boiled the beets for an hour or so. They were skinned and soaked, overnight, in a bath of ice water, vinegar and sugar. Thick beet slices were served chilled. There was discontent. Mother complained that the natural dye in beets stained her fingers as well as the kitchen counters. (Lemon juice helps remove the stains.) Her children found fault with the flavor. Mom's pickled beets tasted only of vinegar. Rec...
HighBeam Research, Free Preview: 'Beets'... Full Membership required for unlimited access. Free 7-day trial.
Subscribers: HighBeam content is only available to HighBeam subscribers. Click the link above for more information.
