The Bountiful Beet

| June 29, 2013

Walking through the vegetable aisle of a supermarket, or stopping at a country farm market at the beginning of summer, always captivates the senses. I truly enjoy looking at all the beautiful colors of the season’s bounty and taking in the wonderful aromas of fresh basil, cilantro and fennel.

Since Mother nature vividly colors vegetables, we know the brighter colors are laden with more nutritional value. This is an easy way to make healthy choices.

One of the most beneficial vegetables readily available this season is the vibrant beet. Both yellow and red varieties are clearly laden with great nutrients and luckily are also tasty and delicious.

They are full of vitamins and minerals such as potassium, magnesium, fiber, phosphorus, iron; vitamins A, B and C, beta-carotene, and folic acid. Beets also act as a detoxifier for the liver and contain tryptophan, which relaxes the mind and creates a sense of well-being similar to chocolate.

Some of the health benefits of beets are surprising. Since beets contain high amounts of boron, they were used in ancient times as an aphrodisiac. Apparently this is not just legend, but a scientific fact to keep in mind when serving beets to company.

Beets can lower your blood pressure and heighten your energy level. Their vivid color is a true indication of what a “powerhouse” this root vegetable truly is.

You can steam, roast or boil beets. Serve them in soups, salads and extract their natural sugar, but my favorite way is to simply roast them.

Roasted Beetsbeet salad

  • Preheat oven to 400 degrees F
  • Rinse beets and prepare for roasting.
  • Wrap in tin foil
  • Roast for 1 1/2 hours
  • Let beets cool before peeling and slicing
  • Chill

A delicious way to serve them is over arugula along with walnuts, gorgonzola cheese and a balsamic glaze.

Enjoy!

 

Charlotte Goldblatt

cgoldblatt@dailyfoodandwine.com

RAISE YOUR SPIRITS AND GET THE DISH!

 

 

 

×

Comments are closed.