Good morning everyone! It’s “technically” the weekend already!
Today, I wanted to write about something that I personally don’t have a lot of experience eating, but that I would like to experiment with more. Hence, as I share with you I can learn too.
Not your everyday vegetable, but a great addition to a meal. Most known for their very rich flavor and even richer coloring, this root green is great for protecting the body against cancer formation. It contains anti-oxidants and other nutrients that promote anti-inflammation. When these two defenses are combined, it supports overall health and specifically fortifies the body against cancer.
Now, how shall we cook them?
Well, the most simple way to cook beets is this [taken from Chow.com:
- 3 medium beets (about 1 1/2 pounds)
- 1 tablespoon olive oil
- Freshly ground black pepper
- Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.
- When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
- Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper
I have heard whisperings, however, that there are “beet haters” out there. Have no fear! I came across an article in the New York Times titled, “Beet Recipes Even a Beet Hater Can Love”, and a few of them looked mighty tasty.
Beet, Citrus and Avocado Salad
- 2 tablespoons lemon or lime juice
- 1 teaspoon cumin seeds, lightly toasted and ground
- Salt and freshly ground pepper
- 1/2 teaspoon Dijon mustard
- 1 tablespoon walnut oil
- 2 tablespoons canola oil
- For the salad:
- 1 bunch beets (about 1 pound), scrubbed and roasted
- 1 pink grapefruit
- 1 medium-size or large ripe but firm Hass avocado, sliced
- 2 tablespoons slivered fresh basil
- Mix together the lemon or lime juice, the ground cumin seeds, salt, pepper and Dijon mustard. Whisk in the walnut oil and canola oil.
- Peel the roasted beets, and slice or cut in wedges. Toss with 2 tablespoons of the dressing.
- Cut away both ends of the grapefruit so that it sits flat on your work surface. Cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Hold the grapefruit in your hand over a bowl to catch the juice, and cut away each segment from between the membranes.
- Arrange the beets in the center of a platter, and surround with the grapefruit and avocado slices. Drizzle on the remaining dressing, and drizzle any grapefruit juice in the bowl over the grapefruit and avocado. Sprinkle on the basil, and serve.
Grated Raw Beet Salad
- 1/2 pound beets
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoon minced chives, mint or parsley (or a combination)
- Leaves of 1 romaine heart
- Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
- Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.
Here you go guys! Just a few quick beet recipes to get you started on the transformation into a beet lover.
Remember: “Your body is a temple, but only if you treat it as one” – A.Alauda