Posted by Tristan on:
When I tell people I got a great bunch of beets at the market, I find they are usually not as enthusiastic as myself. So many people I know tell me they don’t like beets, but have never tried them, or have no clue what one would do with the woody things.
With a delicate sweet and earthy flavor the Beetroot is surprisingly versatile. They can be sliced thin for salads, made in to soup, roasted, pickled, and simmered. The greens are savory and can be prepared almost any way you would cook spinach. Lightly steamed or blanched is the simplest way to cook them, but they are also great in soups. Swiss chard is actually a type of beet. Any thing you would make with chard can use beet greens.
Moreover, beetroots are great sores of vitamins A, B1, B2, B6 and C. The greens are a powerhouse of calcium, magnesium, and a better source of iron than spinach.
Try this beet and root veggie sauté.
1tbs olive oil
2 1/2 cups Golden beets* (about 3 good sized roots) peeled and cut in to 2x1/2 inch sticks
2 1/2 cups other root veggies ( carrots, celery root, parsnips) peeled and cut in to 2x1/2 inch sticks
2 cloves of garlic minced
2 celery stalks cut into 1/2 inch wide sticks
Zest of 1 lemon
1/4 teaspoon nutmeg
Salt and pepper
*You can use red beets, but they will turn every thing in the pan red or pink, like washing whites with your luck red socks.
Over a medium flame heat the olive oil. Add the beets and root veggies, season with salt and pepper, sauté for about 10 minutes.
Add the garlic and celery, sauté a minute longer.
Add the cup of water. Cover and simmer for 10 to 12 minutes, until the veggies are tender but not too soft. The beets should be al dente.
Sprinkle in the lemon zest and nutmeg.
Serves 4 as side dish or server a top pasta with parmesan to make an entrée .