Do you keep hearing about all of the benefits of beets? Rich in antioxidants, fiber, Vitamin C, Magnesium, Folate, and nitrates; beets are a superfood, and can add color and texture appeal to almost any meal! Do you want to add them to your meals but still find yourself walking past the beets in the grocery store, because they appear too bulky with the root and leaves? The beauty of beet is that the root and the leaves can be simply prepared and enjoyed in a variety of ways.
3-4 Large Beets
1/2 tsp. Kosher Salt
1 Tablespoon Olive Oil
Preheat oven to 400 degrees (convection works best).
- Remove leaves from the Beetroot, set aside.
- Peel beets and slice into 1/4″ slices, put in a medium-sized bowl.
- Add olive oil and Kosher salt and toss together.
- Arrange on a sheet pan in one layer-don’t overlap.
- Roast for approximately 11-15 minutes until tender and slightly brown.
3-4 Large Beets
2 quarts of cold water
- Remove stems from the Beetroot, set aside, wash any dirt off of the beetroot.
- Put Beetroots in a 4-6 quart saucepan. Cover with cold water.
- Cook uncovered until fork-tender, add water as needed.
- Rinse with cool water.
TIP: Always use cold water with Root vegetables and potatoes
Enjoy as a side dish or add to an arugula salad with pine nuts, feta cheese, and toss with balsamic vinaigrette.
Always be sure to gently wash the beet greens as you would with other leafy greens and allow to air-dry. After washing, there are a variety of ways to use the beet greens as well, they can be added to the arugula salad above or any salad to add color and texture. They can be gently sauteed and tossed with fresh-squeezed lemon juice and olive oil for a delicious side dish. Their mild flavor allows them to be added to your favorite smoothie or substituted in almost any recipe containing spinach, kale, mustard or collard greens.
Beets are a colorful addition to your plate and a good source of fiber, antioxidants, and vitamins including folate to help you stay on the path to wellness!