Tag Archives: beets

Beet the Heat

16 Aug

Beets are the best.  Roasted.  Pickled.  Sautéed.  Cold.  Hot.  Beets are great as a side dish with balsamic vinegar and goat cheese.  They are delicious roasted along side other vegetables.  I’ve even eaten them right out of the can.  Being raised in the midwest, vegetables were always on our dinner table, but somehow beets got overlooked. So how did I get hooked?

My love affair with this herbaceous plant began in adulthood.  The first time I tried beets was a happy surprise.  I was tired of my usual repertoire of veggies and decided to try beets.  In the grocery store one day, I impulsively grabbed a fresh bunch of beets with the intention of simply roasting them.

I brought them home, put the beets on the counter, and stared them down.  Hhhmmmm.  This would be an adventure.  I washed them and laid them on paper towels.  Off came the green tops.  I peeled the fresh beets, placed them on a baking sheet, drizzled some olive oil over them, and into the oven they went.  The beets cooked up beautifully.  One taste and I was hooked.

But the thought of those greens going to waste was unthinkable.  Out of curiosity, I pinched off a green and popped it into my mouth expecting it to be tough and woody.  I was delighted to find the greens tender and flavorful.  Oh heck yes!  I would find a way to eat the greens too!  That was many seasons ago…

Now summer is on the horizon. I am beginning to think grilled, chilled and easy.   I do not want my oven on this time of year.  What is the best way to enjoy beets this season?  Piled on a garden fresh crisp salad!

But first, let’s chat for a second about the virtues of beets.  Some would say they are not a desirable or sexy vegetable, or even a popular one.  But since they are packed full of vitamins and minerals, and so versatile, beets cannot be overlooked.

The health benefits of including beets in the diet are numerous.  They are a good source of fiber, have lots of vitamin C, and are high in folate and potassium.  Beets are also a rich source of antioxidants, compounds that prevent disease and the damaging effects of oxidation of cells throughout your body.  They are very low in fat, and certainly don’t need a lot of added fat to make them taste good.

While they come in many varieties, we most often see the “blood turnip”, or red beet. They are a root vegetable, like a carrot or potato and they like to grow in cool weather.  They are available canned all year long, but we see them seasonally featured in the spring and the fall.

And remember how I said it was not considered a sexy vegetable?  Well think again.  Fruits and vegetables, like herbs, were used in ancient times as medicine.  One of the first known medicinal uses for the beet was as an aphrodisiac in ancient Greece.  There.  I said it.

Anywhoooo….beets are very easy to prepare.  If they are fresh, they can simply be peeled, drizzled with olive oil and roasted.  They are also wonderful diced and  sautéed.  Canned beets are fabulous hot or cold.  Simply open the can, rinse the beets, and toss them on a salad.  They can also be heated and enjoyed as a simple side dish.

Back to those green tops for a minute.  If you have fresh beets with the greens, do not throw those away!  The greens are also a nutrient dense food and adaptable to many dishes.  Like beets, the greens can be enjoyed raw, such as mixed with other greens in your summer salad.  They can also be sautéed much like spinach, in a little olive oil.  Season them a bit with salt and pepper, and you’ve got another phenomenal side dish.

If you’ve tried beets and didn’t like them, try them again.  If you’ve never tried them, its time to add some variety to your diet.  The health benefits  of beets are plentiful, they are budget friendly, and just plain delicious.  Let your own impulses go wild, pick up some beets up at the farmers marker or grocer, and begin your own adventure!

Delicious cold beets piled on a fresh summer salad! Yum!

Delicious cold beets piled on a fresh summer salad! Yum!

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Zucchini-Grilled

30 Mar

I really like vegetables. Even more than fruit.  Eating seasonally and taking advantage of farm fresh vegetables all year long not only provides great flavor and variety, but eating seasonally is budget friendly. My kids and I are adventurous when it comes to food, so I am challenged to find new ways to cook veggies.

Since it is winter, root vegetables have been the staple lately.  Luckily, my family enjoys carrots, potatoes, squash,beets…all the delicious colorful winter vegetables.  Did I say all?  Um, I meant most.  My kids aren’t crazy about one winter vegetable…brussel sprouts.

My kids tend to delight in normal kid stuff like, well, farts.  Brussel sprouts, closely related to cabbage, are notoriously gas producing.  Shouldn’t that be my number one selling point in adding brussel sprouts to our dinner repertoire?  I mean, what could be more fun than that for my kids….seriously.  With their competitive nature, I see this as a win win food offering, if you catch my drift (waft, hang time…).

And that’s how I tried to sell it to my kids. They know enough to know what a cruciferous vegetable is, and what that produces.  Slow roasted fresh brussel sprouts gently browning in the oven smell, well, cabbage like.  Rats.  That wasn’t going to sell my kids on these delicious sprouts.  Of course my mouth is watering, but the kids are scrunching their nose up.  So in the interest of family peace, I now reserve brussel spouts for when I dine at a restaurant.   So I took the sprouts out of the family dinner rotation, but continue on a quest for a fresh seasonal change.

Still wanting variety, I reverted back to another inexpensive vegetable…zucchini.  I like to roast these with olive oil and balsamic vinegar, with perhaps a few shreds of fresh parmesan.  But on this particular night, I was pinched for time and looking for a quick veggie option.  I still used zucchini, but took it in a super quick and easy direction.

Splitting the zucchini down the middle, I then pulled my cast iron grill pan out and heated it up.  I drizzled with zucchini with olive oil, and onto the grill pan it went.  I seared it much like a piece of meat, not quite knowing how it would end up.   After searing one side, I turned it over and seared the second side.  I then put a bit of fresh parmesan cheese on top.  The result was fantastic.

Grilled zucchini in my (very inexpensive) cast iron grill pan.  It was sizzling and searing.  Yum!

Grilled zucchini in my (very inexpensive) cast iron grill pan. It was sizzling and searing. Yum!

I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top.  Ooh!  So good!

I flipped the fleshy side of the zucchini up and put a little freshly served parmesan on top. Ooh! So good!

 

 

 

 

 

 

 

 

 

 

This is a keeper.  It was super quick, hardly any ingredients, and oh so tasty!  It was beautiful on the plate as well.  So look for variety not only in your food, but in ways to prepare them.

Oh, and  you may want to take a page out of my book and order your brussel sprouts out at your favorite place Saturday night!

 

 

You can’t beat a beet!

12 Jun

Beautiful roasted beets!

I have always enjoyed beets.  But for some reason, I have totally gotten into them lately.  Maybe its just that they are in season, inexpensive, and just so darn delicious!  They are amazing grilled.  Roasted in the oven makes them sweeter!  They can even simply be boiled, cooled, peeled, sliced, and chilled.  They can then be enjoyed in a salad.

First, let’s chat about the nutritional value of a beet.  Beets are a root vegetable like a carrot.  They are in season right now.  They contain significant amounts of folate and vitamin C.  Beets are also rich in niacin, vitamin B6, iron, potassium and magnesium.  In other words, beets are loaded with vitamins and minerals.  And bonus!  The red color is a fabulous antioxidant!  (Gentle reminder…antioxidants are great for cell rejuvenation, which can help our organs function better and keep wrinkles at bay!).

Now, onto getting the beets from the garden or market to the table.  If you grab beets in the grocery store, look for firm round beets with nice green stems and leaves.  When you get ready to cook them, wash them up and cut off the greens.  Do not throw those greens away though!  Chop them up and toss them into a salad.  If a salad is not on the menu that day, wrap the greens in a damp paper towel and put them in the fridge.  They will make the most flavorful addition to your next salad!  Promise!

OK.  Back to cooking the beets.  The beets can be peeled, cut into quarters, and spread out onto a baking sheet.  Drizzle a bit of olive oil on then, sprinkle with salt and pepper.  Toss into a 400 degree oven until tender, about  35-45 minute, depending on the size of the beet.  Check doneness with a fork.

Beets are also fantastic on the grill.  Simply grill them on a little pan or some foil.  Again, just wash, peel, and quarter them, add a little olive oil, salt and pepper, and toss them on.  Close the grill lid and let the grill do its job.  I have also tossed beets onto the grill in a pouch made from tin foil.  I literally made a loose pouch around the beets out of tin foil and placed on the grill.

Beets with crumbled goat cheese and walnuts.

I have served beets right off the grill.  I have also added a little crumbled goat cheese and walnuts over the top of warm beets.  I have taken leftover beets and added them to a cold lettuce salad.  Some mandarin oranges are also a great addition to a salad of greens and beets.  Sweet surprise…I have gotten fresh ravioli stuffed with beets at the farmers market.  3 minutes in boiling water, a little parmesan cheese or a simple white sauce over the top, and call it a big huge yum!

Any way you cook them, beets are packed with flavor, nutrition, and antioxidants.  As you can see below, I have grilled them with summer squash.  The colors together are fantastic and make a beautiful presentation.  Get creative or go easy and simple.  Any way you decide to prepare beets, it will be a winning dish.

Simple Grilled Beets! Yum!