I’ve dedicated this month to everything beet!
I never thought I liked beets. I tried them a few years back and wasn’t impressed. It turns out it’s all in the way you prepare them. Just like any other vegetable, a great recipe can change your tastebuds!
Before I started gardening, I didn’t realize there were so many beet varieties (see here for some options). The two main beets I eat are traditional red beets and the more elusive golden beets. I grow Touchstone golden beets in my garden. They are harder to find in the grocery store and a lot milder in flavor than the red. So if red beets aren’t up your alley – give golden beets a chance.
Why eat beets?
Beets are a root that also have edible leaves. The leaves are easy to store and cook down like spinach. They have all the tenderness of spinach but have a little more substance. When storing beets, it’s important that you separate the beet leaves and stems, otherwise the leaves will pull moisture away from the beet. They’ll keep up to 3 weeks wrapped in plastic in the fridge, the greens for a couple days.
Beets contain pigments called betalains – a phytonutrient which distinguishes them from other red vegetables. Betalains have antioxidant and anti-inflammatory functions in the body with an emphasis on eye tissue and nerve tissue health. The roots are also a great source of folate. The greens actually have more nutritional value than the root itself and are in the same category as spinach – supplying good amounts of iron, protein, phosphorus, zinc and fiber. They are also full of antioxidants – vitamin C, vitamin B6, magnesium, potassium, copper, and manganese.
Now let’s get down with da beet!
A moist chocolate quick bread starring beets!
Bright, hearty and freezer friendly!
My favorite simple recipe for beets!
Super bright and zingy!
A feast of color!
a few others I love from around the web
Great with any grain-green-cheese combo!
Dessert with a side of veggies!