With bright color and delightful sweetness, beets make a great Summer side dish. While beets are available throughout the year, they peak from June through October when the youngest, most tender beets are easiest to find. Beets are excellent for juicing, shredded onto salads, or roasted and served as a side dish.
Beets provide a rich source of folic acid, fiber, manganese, potassium, magnesium, phosphorus, iron, and vitamin B6. One cup provides: 27 calories, 3 grams of fiber, and 10 grams of carbs. This nutrient-dense, low-calorie vegetable, can help with detoxification, heart problems, liver disorders, fetal development, bowel function, anemia, and constipation.
Roasted Beet Salad
Although typically prepared by boiling, roasting beets maintains nutrients, flavor and color. Not to mention, it’s much easier with less clean up!
6-12 beets, tops removed
To taste sea salt and black pepper
To taste vinegar (balsamic, apple cider or red wine)
To taste olive oil
- Preheat oven to 400 degrees. Lay beets in a baking dish (covered with foil for less clean up) with a splash of water and cover tightly with foil.
- Roast until fork tender, about 1 hour.
- Uncover and let cool. Once cooled, remove skins and cut into slices or quarters. Sprinkle with salt, pepper and vinegar. Let beets sit in the fridge for at least 30 minutes. Add oil before serving.
- Apple, goat cheese, hazelnuts and balsamic
- Frisée, orange, shallots, vinegar and walnuts
- Citrus, goat cheese, olive oil and shallots
- Gorgonzola, hazelnuts and vinegar
- Olive oil, parmesan and balsamic
- Endive, goat cheese and pistachios
- Chives, orange and tarragon
- Mint and yogurt
Select: small to medium-sized, firm and smooth
Storage: remove the greens and store wrapped in a damp cloth in the fridge for 5 days. Store roots in the fridge for up to 4 weeks.
Stains: Lemon juice and salt help remove stains from fingers and clothing.