Win a copy of The Tourist Trail this week in the Writing forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • r ranson
  • Anne Miller
  • paul wheaton
  • Joseph Lofthouse
  • Jocelyn Campbell
  • Mike Jay
garden masters:
  • Steve Thorn
  • Dave Burton
  • Joylynn Hardesty
  • Carla Burke
  • Pearl Sutton
  • Greg Martin

Beets Replace Tomatoes!!

Posts: 1518
Location: northern California
  • Likes 10
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
In the last few weeks I've stumbled upon a bit of a breakthrough that I haven't seen anywhere it seems.  My partner is allergic to all nightshades, and desperately misses pasta sauce and salsa.   I thought that perhaps most of the flavor of these foods is actually from the spices rather than the tomatoes, and recalled my time living overseas where fellow American expats, lacking apples, made very passable apple pie from unripe mangoes!  And we happened to have a row of old beets still in the ground needing to find a use, with which I was already playing around....I tried grating some and fermenting them like sauerkraut....these are still not done so the jury is out on that one.  But, being red, and slightly sweet....I wondered.....
     So I pressure-cooked the beets till the skin slipped and they were done through....whole, so as to retain the red and the juice.  Three minutes at 15 pounds.  Let them cool and peel them.  Then blended them into a puree with some water added....and put in a big pot.  Immediately it had the look and texture of a bright red tomato sauce!   Then, in both cases, I prepared (mostly by frying a bunch of onion and garlic, and chopping up the other fresh stuff) all of the seasonings and spices that I'd normally put in tomato-based pasta sauce and salsa.  With one addition...vinegar.  The vinegar (and lime juice, in the case of the salsa) replaced the natural acid of the tomatoes.   The result was very nearly miraculous....and qualifies as a breakthrough for tomato lovers who have found themselves allergic to nightshades!  
Posts: 182
Location: 7b desert southern Idaho
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I’m expecting beet salsa next!
Stinging nettles are edible. But I really want to see you try to eat this tiny ad:
Rocket Oven – is it Right for You? Here’s What You Need to Know
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!