Just Beet It!
Beets have a tendency to evoke an emotional response in people. Either you love 'em or hate 'em. But it doesn't have to be like that - these are not your momma's beets out of a can! Attention sweet lovers - did you know they actually make sugar from a type of beet, yep, that's right, eating beets is just like eating candy. And from the bottom to the tops, it's all edible.
Here is a little more background on this low-calorie, high fiber wonder! Beets are a good source of Potassium, Iron, Magnesium, Manganese, Phosphorus and Copper. Calcium, Sodium, Zinc and Selenium round out the mineral lineup. Vitamin C, Folate and Betaine are abundant in beets. Vitamin A, Thiamin, Riboflavin, Niacin, B6 and Pantothenic Acid are also present in small amounts.
At Underwood Family Farms we grow red, golden and candy (striped) beets. Beets can be shredded raw to add to salads or cooked in a variety of ways. Here is a really simple recipe that I made for dinner last night:
Sweet-n-Sour Beets
1 bunch red beets
2 T. of thin slices of red onion
1/2 - 1 T. olive oil
2 cloves of minced fresh garlic
1 T. Balsamic Vinegar
1 tsp. Piru Canyon Honey
Fresh ground pepper
Separate beet roots from the greens, scrub and cut in quarters (leave the skin on). Put beet roots in a steamer basket and steam for appx. 15 minutes (you can go longer but I read somewhere after 15 minutes the nutritional content goes down and that 15 minutes is optional). Remove from heat and let cool.
Wash the greens (tops) thoroughly and chop into pieces. I use the entire top including the red bottoms. Heat the olive oil in a skillet on medium heat and when heated, add the greens and saute for about a minute, add garlic and onions and stir fry until tender (appx. 5-8 minutes). Add balsamic vinegar and honey and stir to combine and remove from heat.
Gently slip the beet skin off the cooked beets and serve on top of the greens. I like to garnish with some vegetarian bacon bits and the fresh ground pepper.
Here is a little more background on this low-calorie, high fiber wonder! Beets are a good source of Potassium, Iron, Magnesium, Manganese, Phosphorus and Copper. Calcium, Sodium, Zinc and Selenium round out the mineral lineup. Vitamin C, Folate and Betaine are abundant in beets. Vitamin A, Thiamin, Riboflavin, Niacin, B6 and Pantothenic Acid are also present in small amounts.
At Underwood Family Farms we grow red, golden and candy (striped) beets. Beets can be shredded raw to add to salads or cooked in a variety of ways. Here is a really simple recipe that I made for dinner last night:
Sweet-n-Sour Beets
1 bunch red beets
2 T. of thin slices of red onion
1/2 - 1 T. olive oil
2 cloves of minced fresh garlic
1 T. Balsamic Vinegar
1 tsp. Piru Canyon Honey
Fresh ground pepper
Separate beet roots from the greens, scrub and cut in quarters (leave the skin on). Put beet roots in a steamer basket and steam for appx. 15 minutes (you can go longer but I read somewhere after 15 minutes the nutritional content goes down and that 15 minutes is optional). Remove from heat and let cool.
Wash the greens (tops) thoroughly and chop into pieces. I use the entire top including the red bottoms. Heat the olive oil in a skillet on medium heat and when heated, add the greens and saute for about a minute, add garlic and onions and stir fry until tender (appx. 5-8 minutes). Add balsamic vinegar and honey and stir to combine and remove from heat.
Gently slip the beet skin off the cooked beets and serve on top of the greens. I like to garnish with some vegetarian bacon bits and the fresh ground pepper.
Posted by CSACulinaryFairy at 01-19-2011 
Categories: Vegetarian, Main Dish Recipes, Side Dish Recipes
Tags: Beet Greens Beets
Categories: Vegetarian, Main Dish Recipes, Side Dish Recipes
Tags: Beet Greens Beets
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