Underappreciated: Beets

by in Healthy Recipes, Healthy Tips, January 6, 2009


Photo by Tracy Olson
Admit it, you want to like beets. They’re appearing on restaurant menus everywhere, and those golden and red varieties always call your name at the farmers’ market. Now, if only you knew what to do with them. Well, it’s not as hard as you think to dig into these folate-rich root veggies.

Crunchy raw beets can be tossed into salads or slaws. They go great with onion and any type of citrus fruit (and remember, we’re in prime winter citrus season). Prepping and peeling them can get messy — just use some extra lemon juice to remove the purple stains from your fingers or don disposable gloves before handling.

When boiled or roasted (my favorite), beets become tender and buttery, and you can just rub the skin off with paper towels. Dice and toss them with cooked barley or wheat berries for a hearty side dish. Make an unforgettable risotto with thinly sliced roasted beets and some freshly grated Parmesan cheese. You can even mash them into fresh pasta dough. Feeling extra adventurous? Try pickling your beets.

And don’t forget to save those beet greens! Full of magnesium and iron (good for healthy muscles and red blood cells), the stalks and leaves can be cleaned, chopped and sautéed in olive oil or used as a replacement for cooked spinach in any recipe.

The peak season for beets is June to November but luckily they store well. Keep them (unwashed) in the refrigerator for 4 to 6 weeks. The greens will spoil faster so store them separately in a plastic bag and use within 2 to 4 days.

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Comments (3)

  1. Lori Angelo says:

    OK, my grandmother used to make Harvard Beets when I was growing up (they were great)and I have gotten away from them. This write up has made me interested in beets again. I didn’t think anyone could do that! Thank you!

  2. [...] Beets are full of healthy nutrients like folate, potassium and vitamin C. One cup has 15% of your daily fiber needs. Many folks skip beets — or turn to the canned ones — because they’re not sure how to prep these root veggies. If that’s you, check out the tips and recipes I shared in a past post — Underappreciated: Beets. [...]

  3. danawhite says:

    With dinner last night we had raw beets thinly sliced in a salad with a tangy citrus vinaigrette – delicious!

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