Luscious gold and red beets have arrived from the garden! A versatile vegetable with so much color to brighten any table. What I love to do is add yogurt or mayo and create a shocking pink display. Whether you take beets the sweet or savory direction they are wonderful. And hopefully you can get them with the tops on, which are great stir fried or lightly steamed like you would do with swiss chard. Use the cooked leaves and stem as a bed for the sliced beets. If the leaves are very small, add to a salad raw. If you are feeling artistic, grate raw peeled beets on a bed of fresh greens — eyepopping!
Beets marry with many fresh or dried herbs such as dill, basil, mint or anise, cumin or caraway seed. They need a little acid (lemon or vinegar) and a little olive oil. Any salad dressing works including poppy seed, or tahini lemon or blue cheese. Experiment and see which one you like best.
Steam for 15 minutes or roast 50-60 minutes. Slip off their jackets and prepare your favorite finish. Beets are also great as a juice or added to smoothies.
High in vitamin C, A, B and fiber. Good for your bones, muscles, liver and kidneys. Has antioxidant and anti-inflammatory properties, and is used as a dextoxifier.
According to WorldsHealthiestFoods.org, 1 cup of beets sliced and cooked provide:
- Calories: 75
- Folate: 34 percent
- Manganese: 28 percent
- Potassium: 15 percent
- Copper: 14 percent
- Fiber: 14 percent
- Magnesium: 10 percent
- Phosphorus: 9 percent
- Vitamin C: 8 percent
- Iron: 7 percent
- Vitamin B6: 6 percent
Golden Beets, Spinach & Blue Recipe
Assemble the following:
- Golden beets steamed or roasted, sliced
- Baby spinach
- Stilton or a Wisconsin blue (Montchevre goat blue), slice or crumbled
- Grapefruit slice (tomato or pear would also work)
- Almonds crushed and distributed on the side or sprinkled on spinach
- Balsamic vinaigrette (1/4 cup vinegar, ¾ cup extra virgin olive oil, salt, freshly ground pepper)
- Drizzle salad with vinaigrette