Last week we began our vegetable series by taking a look at spinach. This week let’s take a look at another spring vegetable – the beet. The beet does not seem to get the positive attention it deserves, especially given its nutritional profile. For many people, beets are the only vegetable they won't eat. Perhaps their experiences with beets were unpleasant because they didn’t experience the fresh tasty version of root, just the canned version.
Many varieties of beets can be found at the grocery store and at farmers’ markets. Yes, there are the traditional red beets. But also look for golden beets and those that are striped red and white, called Chioggia beets, which are particularly pretty and sweet.
Beets are packed full of vitamins, minerals, and antioxidants. They are an excellent source of folate, which protects against birth defects, and a good source of fiber. This root vegetable has also been found to lower cholesterol and blood pressure. Surprisingly beets have a very reasonable calorie count for a root vegetable – 58 calories per 1 cup serving.
Beets can be eaten fresh, steamed, canned, or pickled. Here are a few quick serving ideas:
§ Grate raw beets on salads or garnish for soups.
§ Add chunks of beet when roasting vegetables in the oven.
§ Add a chunk of a beet to homemade vegetable juice; it turns a green drink pink and adds sweetness.
§ Sauté beet greens with other braising greens such as chard and mustard greens.
§ Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs
Rebecca
