Vegetable from an Alien Planet: Beets

Growing up I had a bad connotation when I heard the word beets. We never ate them at home because my parents didn’t care for them, which probably only encouraged the stigma. That, and the fact my mom always made a funny face when we went to my grandmother’s for dinner and they were offered to us. In addition, when you cut them up it appears as if you have blood on your hands and the stain doesn’t come off very easily. And lets face it, they are kind of weird looking.

On the positive side, beets offer a ton of health benefits:

• The pigment that gives beets their rich, purple-crimson color-betacyanin-is also a powerful cancer-fighting agent.
• The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin. 
• One cup of raw beets is high in carbohydrates and low in fat. It contains phosphorus, sodium, magnesium, calcium, iron, and potassium, as well as fiber, vitamins A and C, niacin, and biotin. Beets contain folic acid, which is recommended for pregnant women because it may lower the risk of spina bifida and other neural tube defects in newborn infants
• since beets are a root vegetable they are readily available during the winter months 

My boyfriend always has said how much he likes beets. So as with most things that’s I wouldn’t eat in childhood, I decided to give them another try…… and I enjoyed them immensely!

Here’s a great salad I frequently make from the Anheiser Busch cookbook. I substitute regular beets (as opposed to the golden ones the recipe calls for). I also prefer using organic beets as I find the greens on them tend to be in much better shape.  Many people don't think they care for beets, but most family & friends that I have tried this recipe on really like it.

 Citrus Beet Salad

Yield: 6 servings

• 1 1/2  pounds  small golden beets
• Cooking spray
• 1/4  cup  orange juice
• 1  tablespoon  cider vinegar
• 1  tablespoon  olive oil
• 1  teaspoon  honey
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 4  cups  mixed salad greens
• 3  cups  chopped beet greens (about 3 ounces)
• 1 1/2  cups  tangerine or orange sections, halved crosswise (about 8 tangerines)
• 2  tablespoons  shaved fresh Parmesan cheese
• 1  tablespoon  coarsely chopped walnuts, toasted

Preheat oven to 400°.
Leave root and 1-inch stem on beets; scrub with a brush. Place beets on a jelly-roll pan coated with cooking spray. Lightly coat beets with cooking spray. Bake at 400° for 45 minutes or until tender. Cool beets slightly. Trim off beet roots; rub off skins. Cut beets in half.
Combine orange juice and next 6 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add beets, tossing gently to coat. Remove beets with a slotted spoon, and set aside, reserving orange juice mixture in bowl. Add salad greens and beet greens to bowl; toss well. Place about 1 cup greens mixture on each of 6 salad plates; top each with about 1 1/2 cups beets, 1/4 cup tangerine sections, 1 teaspoon cheese, and 1/2 teaspoon nuts. Serve immediately.

 

Hope you enjoy!