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?
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!
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!
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.