A Taste of Fresh Beets

| August 22, 2008 | 6 Comments

Fresh beets

I love beets.

They are one of those vegetables that you can toss with a glaze or chop into a salad. But they don’t require special preparations to be great. They can also shine alone with just a sprinkle of sea salt. When steamed or boiled just right, where they still have a bit of give when you bite into them and they spring back with a trickle of sweetness, they are spectacular.

But beets aren’t just tasty, they are incredibly healthy too. They contain high amounts of folate, potassium, vitamin C and iron. The nutrients are known to help guard against birth defects and heart disease, as well as fight inflammation.

Best of all? Beets are at their freshest right now. When you eat in-season produce fresh from the farm, like these were, the taste is far superior to off-season produce that has been flown thousands of miles and picked before its peak of perfection.

Do you like beets? How do you eat them?

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I just wanted to say a big hello to everyone who is just discovering my site. A very nice person submitted my post on parmesan rosemary sweet potato fries to StumbledUpon, and I have had a number of new visitors since. Thank you all for visiting!

Be sure to check out my recipes section for more tasty dishes like zuppa toscana, bacon cheddar barbecue chicken rollatini, and sinfully good salted triple chocolate brownie cookies.

Also, I wanted to give a special thanks to Maddie of Better in Pink!, who has worked hard to ensure that I had enough bandwidth to stay up and running with all of my great new visitors. Thanks Maddie!

Category: Eating Locally, Homecooking, Gardening, Farm Fresh

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. Maureen says:

    We love beets, too! I made two large bunches last night, so we had plenty of leftovers. I like to roast the whole, unpeeled beets (wrapped in foil, with a bit of salt) for an hour or more and then peel and dice them, adding just salt and pepper. I chop the tops and sautee them with diced yellow onions and olive oil. Delightful! Pickled beets with lots of sweet onions are another family favorite. My godmother always said that beets aided digestion, as well as being full of fiber and vitamins. I just love the taste.

  2. Sarah Caron says:

    Maureen, ooh, I have never tried them slow roasted like that. Sounds delightful. What temperature do you set the oven to? About 375?

    As for the tops, I like to chop them up and make a bruschetta with them — it’s great in sandwiches, on crusty bread and topping fish. Mmm.

  3. Maureen says:

    Sarah,

    My oven runs hot, so I set it to 350, but 375 would be about right if your oven is calibrated properly. The bruschetta sounds delicious; I’ll have to try that next.

  4. Amber says:

    I love to eat them raw, julienned and tossed with a little olive oil, vinegar (white wine, apple cider, red wine or balsamic), kosher salt, cracked pepper and a sprinkling of crumbled chevre or feta and toasted pecans. It’s delicious! It’s also good when you combine all of the above ingredients with spinach to make a spinach/beet salad. You can even add warm, carmelized red onion to the salad to wilt the spinach just a bit.

  5. Clara says:

    Beets are delicious, but not as good as homemade lime salsa!

  6. Maddie says:

    You’re so very welcome Sarah!

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