Beets

  • Behold the Beet

    For some kids, eating a beet could be considered a form of torture. Maybe if they knew just how good beets are for you—or that astronauts on Apollo 18 served them to their Russian comrades in a traditional borscht meal—they would be more willing to let beets into their lives.

    Use this venerated vegetable to benefit your well-being
    By Amy Vergin
  • In Season: Beets

    The beet, part of the Chenopodiaceae family, shows a number of health benefits not available in other food families. Betalains are the phytonutrients that give beets their distinctive red color—they provide beet eaters with antioxidant, anti-inflammatory, and detoxification support. While beets have a hard crunchy, rough-looking exterior, once cooked they become soft and buttery.

  • In Season: Beets

    Beets Once associated only with bland Eastern European–style cuisine, beets have become a darling of the culinary world. Nowadays, you’d be hard-pressed to find a fine-dining restaurant that doesn’t offer a beet salad—and for good reason: The brightly colored, sweetly flavored root vegetable delivers a powerful punch of folic acid, manganese, potassium, and iron.

    By Cheryl Meyers
  • Spinach Salad Nicoise With Golden Beets

    Serves 6

    2 tablespoons apple-cider vinegar

    1 tablespoon Dijon mustard

    1 garlic clove, minced

    1/3 cup extra virgin olive oil

    1 small shallot, minced

    4 tablespoons minced flat-leaf parsley

    Sea salt and white pepper to taste

    4 medium golden beets, peeled and quartered

    2 cups green beans, cut into 2-inch long pieces

    8 cups baby spinach, loosely packed

    1/2 cup coarsely chopped fresh basil

    4 eggs, hard-boiled, peeled, and quartered

    8 oil-packed anchovy fillets (optional)

    1/2 cup pitted Nicoise olives

    1/2 cup coarsely chopped walnuts

    1. In a small bowl, whisk together vinegar, mustard, and garlic. Whisk in olive oil, shallots, and 2 tablespoons parsley. Season with salt and pepper.
    2. Place beets in half of a stainless steel steamer or on the lower level of a bamboo steamer. Place green beans in the other half of the stainless steamer, or on the top level of the bamboo steamer. Steam over boiling water for 5 minutes.
    3. Remove beans, leaving beets in steamer. Plunge beans into a bowl of cold water; drain and pat dry.
    4. Cook beets for 5 minutes longer, or until tender; remove, plunge into a bowl of cold water, drain, and pat dry.
    5. In a large bowl, toss spinach and basil. Drizzle with just enough dressing to lightly coat leaves; toss, and arrange on a serving platter.
    6. In separate bowls, toss beans and beets with just enough dressing to lightly coat, and arrange over salad. Sprinkle with remaining parsley. Arrange eggs around outside edge of platter.
    7. Arrange anchovies (if using) over salad. Scatter olives and nuts atop salad. Serve immediately, with additional dressing on the side.

    nutrition info per serving: 287 calories; 23 g fat; 4 g saturated fat; 141 mg cholesterol; 9 g protein; 5 g fiber; 233 mg sodium

  • In Season: Beets

    They may not be as refined as radicchio or as elegant as asparagus, but beets have an earthy appeal all their own. Sweet and full in flavor—not to mention easy to add to any meal—this root vegetable is a good source of vitamin C, iron, magnesium, fiber, and beta-carotene. Even better, beets come packed with antioxidants.

    By Lisa Turner
  • Roasted Beets in Olive Oil and Rosemary

    8 medium beets
    Olive oil
    Rosemary, fresh & finely minced
    Coarse sea salt
    Black pepper

    1. Scrub  beets, wrap each in foil, and roast at 400 degrees for one hour or until tender.

    2. Let cool slightly, unwrap, and toss with olive oil, finely minced fresh rosemary, coarse sea salt, and black pepper.

  • Beet and Rocket Salad With Goat Cheese

    1/4 cup sherry vinegar
    1 teaspoon Dijon mustard
    1/2 teaspoon honey
    1 garlic clove, minced
    1/2 cup olive oil
    4 cups baby arugula
    2 cups baby spinch
    Pecans
    Crumbled Goat Cheese
    Roasted beets

    1. Whisk together herry vinegar, Dijon mustard, honey, garlic clove, and olive oil.

    2. Toss with baby arugula and baby spinach. Top with roasted beets, crumbled goat cheese, and toasted pecans.

  • Beet, Carrot, and Sesame Salad

    2 tablespoons sesame oil
    1 teaspoon toasted sesame oil
    2 tablespoons honey
    2 tabelspoons black seasame seeds
    2 medium beets, grated
    2 medium carrots, grated
    Salt and white peper to taste

    In a small bowl, mix together sesame oil, toasted sesame oil, honey, and black sesame seeds. Grate two medium beets and two medium carrots; squeeze out moisture with paper towels. Combine with dressing, and season with salt and white pepper.