brilliant beets
food of the month for january
tom robbins pretty much sums it up…..”the beet is the most intense of vegetables….it’s what happens when the cherry finishes with the carrot”.
the beat on beets
- raw beets have a crunchy texture that turns soft and buttery when they are cooked
- beet greens are incredibly rich in nutrients and can be prepared like spinach and swiss chard
- choose firm smooth skinned beets and store unwashed beets in a plastic bag in your fridge crisper for up to 3 weeks
- beets are good for the heart & circulation , help purify blood and alleviate constipation
- this root is packed with nutrients…beets are high in calcium, iron, magnesium, and phosphorus, vitamin a, b complex, and vitamin c.
- there are so many varieties of beets… red, golden, candy stripe, and even white
- one of our favorite ways to enjoy beets is just grated raw on top of a salad but they are also so tasty roasted, baked, boiled or pickled. beets are also frequently found in the traditional soup borscht.
here is an easy recipe to try using beets…
beet chips
- preheat your oven at 400 F
- slice beets super thin using a knife (be careful, we find a plastic cutting board best...this root makes a bit of a mess!) or using a mandoline.
- toss the beet chips in olive oil and sea salt, and lay flat on a baking tray
- pop them in the oven for 25-35 minutes, occasionally flipping your little red chips until crispy.
- enjoy on salad, with dinner or just on their own
