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Beets
Beetilicious… Truth
or Legend?..Most folks who think they do not like beets,
have only eaten canned beets.
Beet roots can last for a long time but the greens
are very perishable. Eat those sweet, earthy, healthy
greens in 2- 4 days. An easy preparation is to boil
for 4 to 6 minutes, serve topped with extra virgin
olive oil. Or boil for 3 to 4 minutes and add to a
sauté with sweet onions, garlic and whatever
other vegetables you like. For a simple pasta dish
we enjoy boiled greens mixed with pasta and fresh herbs.
Thyme would be perfect. Top with olive oil and a fresh
grated cheese.
Beet roots can be boiled or roasted. Boil till soft, approx.
30- 40 minutes. Test by puncturing with a skewer or fork.
Drain water and cool until they can be handled. Peel the
skin off with your hands. Slice your beets into thin slices.
Arrange in the center of a platter with the boiled greens
around them. Cook greens by boiling for 4 minutes. Drizzle
with a generous amount of extra virgin olive oil and a
sprinkling of balsamic vinegar. Season with sea salt and
sprinkle with chopped fresh thyme. Top with crumbled feta
cheese. If you have garlic on hand, mince 1- 2 cloves and
toss in a bowl with beet roots and olive oil before transferring
to the platter.
Beets
are an excellent source of B vitamin, folate, and a very
good source of manganese and potassium. Beets are
a good
source of dietary fiber, vitamin C, magnesium, iron, copper
and phosphorus.
A
simple and delicious beet preparation for both the greens
and roots is to cook both separately and toss in olive
oil and balsamic vinegar. To prepare, boil greens for
4- 7 minutes & strain. Boil whole roots for 25-35 minutes,
drain water & allow them to cool for handling. Peel
skin off with hands. While beets are cooking, using a separate
bowl pour a generous amount of extra virgin olive oil, ¼ cup,
a few shakes of balsamic vinegar, 1 finely minced garlic
clove and salt & pepper to taste. Whisk with a fork
to emulsify and set aside. Toss greens and roots separately,
serve on a platter with roots in the center surrounded
by the greens. Garnish with a sprinkling of any fresh
herb available.
The
greens could also be added to a vegetable sauté or
if you have some time the following recipe using beet greens
comes highly recommended.
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