Place on a platter, garnish
with parsley, and serve plain or with tomato sauce.
BEETS AND THEIR PREPARATION
71. BEETS are a root vegetable that comes in two varieties, _red_ and
_white_. The red beets are more popular for cooking than the white ones,
and of these the ones that retain their dark-red color after cooking are
preferable to any other. The root, however, is not the only part of this
plant that is eaten, for the tops are also much used for food. When the
tops are to be cooked, the plants are usually not allowed to mature to
the extent that the root parts can be used; still, early in the summer,
when very small beets are to be had with the tops on, both the tops and
the beets may be used. At this age, the beets are very tender and do not
require long cooking. If the beets are not eaten when they are young,
they are allowed to mature in the ground and are then pulled in the fall
and stored for a winter vegetable.
Like other root vegetables, beets contain very little protein and fat,
but in their composition is included a fairly large percentage of
carbohydrate in the form of sugar. Their total food value is greater
than that of string beans, but is considerably less than that
of potatoes.
72. SELECTION AND CARE OF BEETS.--When beets are selected as a summer
vegetable with the idea of using both the tops and the roots, the tops
should be fresh, that is, not withered nor rotted. When the roots are to
be used, either as a summer or a winter vegetable, they should have a
smooth skin, should contain no blemishes, and, as nearly as possible,
should be uniform in size.
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