(CANNED) SLICED・BOILED BEETS

DESCRIPTION

A can of boiled and sliced beets to brighten up your dinner table! Beets are great for borscht or salads.

Beets are not very common in Japan. It's more of an American/European ingredient. Beets are packed with nutrients and are fairly low in calories, making it an awesome diet food.

Product weight: 425g　　Actual weight (beets only): 200g

SERVING SUGGESTIONS

Borscht with beef tendons

Ingredients：1 canned beets, 500g beef tendon (B121) or any cut of beef used for stews, 2 onions, 1 carrot, 1 potato, 1 liter of water, 350g canned tomato puree (or 1 pack), parsley or dill as you like (dill will yield a more authentic flavor), olive oil for frying, salt to taste, 5g sugar, 1 tbsp. vinegar or wine vinegar, 3 cloves of garlic (crushed), black pepper to taste, 2 laurel leaves (a.k.a. bay leaves), smetana (sour cream) as you like

1. After thawing, let the meat come back to room temperature. Cut the beef into bite-sized pieces. Heat the olive oil in a pan and start cooking the beef until browned.
2. Once the beef has browned, add enough water to cover the beef, then scrape off the umami from the bottom of the pan using a wooden spatula.
3. Cover and simmer over low heat for about 1 hour. ※Check the amount of water during simmering, and add water if it seems to be running low.
4. Once it has started to simmer, transfer the stew into a pot and continue simmering over low heat.

While the beef is stewing…

5. Cut the onion and carrot into strips. Heat olive oil in a pan and stir-fry the carrots and onions with 1 tbsp of salt until browned.
6. Cut the beets and potatoes into bite-sized pieces while waiting. Once the onions and carrots are done cooking, add them into the pot with the beef along with the potatoes, beets, and tomatoes. Add the crushed garlic, bay leaves, vinegar, and sugar, and simmer for about 30 minutes.

7. Once the stew is done simmering, you can season it with salt & pepper as you like and serve with some sour cream. Garnish with parsley or dill for some color, and you're done!

Beetroot salad

Ingredients：200g beets, 2 tbsp. olive oil, 2 tbsp. vinegar of your choice (we recommend balsamic vinegar, but lemon juice works too), salt and pepper, kale or lettuce, nuts of your choice (we recommend walnuts), 1/2 orange (peeled and sliced) if you like 

1. Cut the beets into bite-sized pieces.

2. In a small bowl, mix 2 tablespoons of olive oil, 2 tablespoons of your favorite vinegar or lemon juice, and salt and pepper to make a vinaigrette dressing. Place the beets into the bowl and let it marinate for about 15 minutes.

3. Cut and wash the kale or lettuce. If you're using kale, toss it with the vinaigrette before serving.

4. Place the greens in a bowl and top with the marinated beets, nuts, and orange slices if you like that flavor.