Bold, beautiful beets
This article was originally published in February 2016
More than just a rough-and-tumble root, beets easily are in the running for most gorgeous vegetable out there. Their intense, ruby red color makes them a stunning addition to salads, side dishes and soups, particularly in the dark of winter.
Beets’ signature color comes from betalains, powerful phytonutrients that provide antioxidant, anti-inflammatory and detoxification support. (It’s worth noting that golden beets get their rich yellow hue from betalains too.) Beets also are a very good source of the antioxidant manganese, and offer folate, potassium, fiber and vitamin C among a host of other nutrients.
Roasting beets is a favorite method for cooking the roots and for good reason — the high heat caramelizes and concentrates the sugars to create a sweet and tender vegetable. You also can grate raw beets onto your salad, steam them or juice them for a healthy smoothie addition. Their robust flavor is matched well with other hearty flavors, such as goat cheese, toasted nuts, balsamic vinegar and arugula. And don’t forget the beet greens! The leaves attached to the roots can be prepared like kale or chard and are incredibly nutritious.
Our beets are locally grown by Nash’s Organic Produce in Sequim, Wash., and Montecucco Farms in Canby, Ore.
Whip up a stack of Beet Pancakes, prepare Balsamic Beets with Fennel and Quinoa or try Beet Burgers. Get the recipes and more »