Beets and aged gouda

Hannah Gruen wrote:
:: Well, I like to share things I've found to eat that I particularly
:: enjoy. Two things lately.
::
:: Last week I picked up an aged gouda, black wax rind, at Trader Joe's
:: that was *out of this world*. Seriously one of the best cheeses I've
:: ever tasted. Needless to say it's gone, but I'm going to try for
:: some more this week. I don't always like TJ's cheeses, but this was
:: a winner. Under $7 per pound, too.
::
:: Beets. Other than an occasional slice of pickled beet on a
:: restaurant salad, I haven't had them in years. They are a messy pain
:: to cook. This morning at the grocer's, I bought a couple of beets.
:: For lunch, I cut one in half, peeled it, and shredded it into my big
:: spinach-romaine-red onion salad, along with some black soybeans,
:: diced Jarlsburg cheese and olive oil/red wine vinegar dressing. It
:: was delicious! And very attractive, too. I understand raw beets are
:: healthful in some way that I can no longer recall.
::
:: For some reason I always thought beets were starchy/carby. But USDA
:: tells me that the half of a raw beet I had in my salad was only 2.77
:: net carbs (7.84 - 2.3 g fiber).
::

I've always thought them carby too. They call them "sweet beets" 'round
these parts.

"Hannah Gruen" <[email hidden]> wrote in message
news:4404ac7c$0$30191

Quoted message said:

For some reason I always thought beets were starchy/carby. But USDA tells
me that the half of a raw beet I had in my salad was only 2.77 net carbs
(7.84 - 2.3 g fiber).

They don't do anything nasty to my blood sugar. I like them baked (they take
ages - a good couple of hours), then peeled and doused with olive oil and
vinegar when still warm. When possible I buy them with the greens on - the
greens make a great wilted green dish.

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg

"Nicky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

They don't do anything nasty to my blood sugar. I like them baked (they
take ages - a good couple of hours), then peeled and doused with olive oil
and vinegar when still warm. When possible I buy them with the greens on -
the greens make a great wilted green dish.

Oh, that's a great idea. Roasted beets I'll bet would be delicious. And yes,
I've had beet greens before and they are good. I'll have to wait till late
spring or summer for those, however, I imagine.

HG

Hannah Gruen said:

Beets. Other than an occasional slice of pickled beet on a restaurant salad,
I haven't had them in years. They are a messy pain to cook. This morning at
the grocer's, I bought a couple of beets. For lunch, I cut one in half,
peeled it, and shredded it into my big spinach-romaine-red onion salad,
along with some black soybeans, diced Jarlsburg cheese and olive oil/red
wine vinegar dressing. It was delicious! And very attractive, too. I
understand raw beets are healthful in some way that I can no longer recall.

For some reason I always thought beets were starchy/carby. But USDA tells me
that the half of a raw beet I had in my salad was only 2.77 net carbs
(7.84 - 2.3 g fiber).

HG

Beets, turnips and rutabagas were the "bulk foods" of Europe before the
potato was introduced from the American Continent.

Potatos had much more caloric energy, and it was a better "bulk" food
from that point of view.

Potatos swept beets, turnips and rutabagas from the tables wherever they
could be readily locally grown.

With cheap transportation, potatos thenb spread to a substantially
larger consumption territory .

--
1) Eat Till SATISFIED, Not STUFFED... Atkins repeated 9 times in the book
2) Exercise: It's Non-Negotiable..... Chapter 22 title, Atkins book
3) Don't Diet Without Supplimental Nutrients... Chapter 23 title, Atkins
book
4) A sensible eating plan, and follow it. (Atkins, Self Made or Other)

"Hannah Gruen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Nicky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

They don't do anything nasty to my blood sugar. I like them baked (they
take ages - a good couple of hours), then peeled and doused with olive
oil and vinegar when still warm. When possible I buy them with the greens
on - the greens make a great wilted green dish.

Oh, that's a great idea. Roasted beets I'll bet would be delicious. And
yes, I've had beet greens before and they are good. I'll have to wait till
late spring or summer for those, however, I imagine.

I bought some last weekend, imported from Holland. Not too long now before I
can get the local stuff here in England : )

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/74/72Kg