I don’t recall having red beets until I was in my early 20’s even though I’ve lived in Canada all my life. Even after sucking up delicious red borscht soup at a Hungarian restaurant several times in Toronto, I never prepared any red beets at home. Until less than 4 years ago.
You won’t find red beet recipes in most traditional Chinese regional cookbooks. Maybe you might be lucky in northern Chinese cuisine cookbook or a Muslim Chinese cookbook. Let me know.
Red beets struck me as messy and prone to staining whatever I wore or touched. So I never bought beets home until Jack took bunches of red beets, then cleaned, roasted and chopped them up. I still don’t buy them that often for home. But they are delicious when he prepares different beet soup variations with ginger, carrot or just plain deep rich beet goodness. Beets roasted with chopped onions and whole peeled garlic, is
dead simple and even more delicious when oven hot beets, are served with crumbled feta or goat cheese. Be even lazy diverse, by roasting beets along side with large pepper slices and tomato chunks.
Then only 3 years ago, we both realized one could cook beet greens. Being a lazy cook, I used my fastest and oft used method : stir-frying. With less than 1 tsp. of Chinese chili garlic black bean sauce (or hoisin sauce), onions, garlic, ginger root, beet greens can be stir fried with tomatoes. About 8 minutes before completion, fold in cooked, drained noodles.
It’s taken me over 50 years of my life to land upon this dead easy recipe that I invented in an evening.
My twist on red nutritious glory of beet would be: toss in minced lemongrass at the beginning with frying onion, garlic and ginger root. Or top off the hot beet greens dish with fresh cilantro when serving at the table. A palate perk for an easy autumn dish.