Beets are beautiful, delicious, and chock full of nutrients. Combined with the global trend toward plant based nutrition and vegan menu options, many chefs are touting beets as the new ‘meat’.
Fox News listed beets as one of the top foods for 2013. Long regarded for their health benefits, beets contain high amounts of folate, manganese, fiber, potassium, vitamin C, and have been shown to prevent colon cancer, protect the liver, and lower cholesterol. Beets are great for mental health, and are consider by some to be a natural aphrodisiac.
Growing up in a Jewish family, I find that there is something comforting and nostalgic about this sweet vegetable. But fresh beets, either roasted, pickled, in soup recipes, or even raw, are highly versatile, vibrant in color, and rich in flavors that you can enjoy year round. Here are just a few recipes to try.
This simple dish features yellow beets, which are a bit more mild than the red kind. Their sweet, roasted flavor is popped with fresh sage, garlic, rosemary and a secret ingredient: white wine vinegar. You could also substitute with fresh lemon juice.
Dr. Oz recommends beet juice for a number of health reasons, including liver cleansing and to brighten the skin. Try it with fresh ginger, celery, tart green apples, and lime or lemon juice.
Tired of French fries? Try light and crunchy beet fries with a creamy and tart goat cheese sauce.
Have your cake and eat it too! Ever think of putting beets in dessert? They add natural sweetness and moisture to your favorite treats. Check out Jenny’s beet stencil directions for the perfect powdered sugar decoration.
Pickling is another hot food trend right now. It’s intimidating, but super easy to do. Adding beets gives all your veggies a vibrant look!
What do you do with beets?
Photo credits: inspiredtaste.net, straightfromthefarm.net, whatjewwannaeat.com.