Only once in my life I was in fear that this was it…the end. I was certain it was internal bleeding. You hear that, Elizabeth? I'm coming to join you, honey!
Turns out it was just WAY TOO MANY roasted beets. I live to tell another tale.
At one point in my life, I also only thought they came in cans, boy was I wrong.
Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They’re known for their earthy flavor and aroma.
In addition to bringing a pop of color to your plate, beets are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties.
What’s more, they’re delicious and easy to add to your diet in dishes like the roasted beets below. However, I also enjoy them pickled as part of my staple salad bar creation (iceberg lettuce, blue cheese, green olives, pickled beets and eggs, ranch dressing, croutons, and sunflower seeds-- there's something about the texture of a pickled egg that is satisfying to me. Yum, I'm hungry now)
And just recently I found this brilliant idea. I'm kind of upset I didn't see this sooner for the deviled egg blog. But I'll include it now here and to my repertoire. Pickled deviled eggs by abeautifulmess.com
Did you know that the humble beet juice can be used to dye Easter Eggs? The natural way to dye eggs. Here's a great article about dying eggs from SoCalCityKids.com
There are many ways to prepare the entire beet, including the leaves for a unique yet healthy meal.
The delicious and nutritious red table beet is a low-calorie food containing high levels of vitamins, minerals, and micronutrients, such as Folate, Fiber, Magnesium, Potassium, Manganese, and Iron. The beetroot also contains significant amounts of boron, which relates to the production of human sex hormones. Beets and Avocados? You may rival the libido of Charlie Sheen. (wink wink)
And remember, watch how much you eat in a day. You could have a Fred Sanford moment.
Cooking Class with Carol
RAW BEETS There is no cooking involved with this delicious way to prepare beets. Raw beets are super sweet and crunchy! Plus -raw beets contain the most nutrients and fiber, so eating beets raw offers many health benefits. Grate beets (wear gloves to avoid pink fingers) for a quick go-to salad.
PREPERATION PREPERATION
PREPARATION
There are several ways to prepare beets. Maybe try them all?
SUPPLEMENTS: this seems the most boring way, in my opinion, to get your beets. But they may provide you with the same Nutrional value but half the fun of preparing them.
JUICING: I enjoy beet juice in the Morning Meditation at First Watch, but I've personally never tried to juice a beet. Beet juice can be purchased at most grocery stores
GRATING: for including in salads or used in baked good.
BLENDING: Cube, dice, or quarter raw beets for smoothies or juicing.
SPIRALIZING: Using a spiralizer, create raw beet pasta noodles, salads, and more.
PICKLING: Roasting then "cooking" in a pickling liquid. Add red onions and hard-boiled eggs for a nostalgic family favorite
ROASTING: I prefer this method of cooking over boiling. You lose many of the nutrients in the water when you boil.
BEET GREENS
Beet greens are a nutritional surprise when you can find beets and greens intact.
I simply cut off the leaves, compost stems, and wash the leaves well. Pat dry with cloth or paper towel. If the leaves are large, I chiffonade them. (Like basil, stack leaves on top of each other, roll up starting from one end, turn 1/4 turns, and slice thin ribbons of leaves.) Add 1 teaspoon of extra virgin olive oil, one thinly sliced red onion, one clove garlic(smashed). Sautee for 1-2 minutes, add beet greens and pinch of salt. Cook until beet greens are wilted and resemble cooked spinach, about 3-4 minutes. You can give the leaves a splash of water to help them wilt, but the heat of the pan should do the trick. Taste for flavor. Serve.
INGREDIENTS:
Roasted Beet Salad with Blue Cheese and Nuts
4 Beets, medium
1 medium yellow onion, sliced
2 tbsp Parsley, fresh
1/2 tsp Dijon mustard
1 Salt and ground pepper, coarse
3 tbsp Olive oil, extra-virgin
1 tbsp White vinegar
1/4 cup Walnut pieces, toasted
(You can use pecans, pistachio, or your favorite nut—even chickpeas for versatility)
1/2 cup blue cheese
What to Do
1. Preheat oven to 450 degrees.
2. Peel and quarter beets. You may want to wear gloves and use a non-staining cutting board.
3. Drizzle with olive oil, salt and pepper.
4. Wrap beets in parchment and foil and fold into tent, leaving space on top for steam.
5. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool.
6. Meanwhile in a dry skillet over medium heat, add you nut pieces and toast until fragrant 5-7 minutes. I use pecans and walnuts mostly.
7. Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley.
7. Toss beets with dressing.
8. Serve topped with cheese (blue cheese, goat cheese or feta cheese ) and nuts (pecans, walnuts, pistachios or pieces.
