BEET IT!Though most people have only experienced canned pickled beets, nothing compares to the taste of a fresh beet--cooked or raw! Available year-round, the best time for beets is June through November. They contain significant amounts of iron, magnesium, and phosphorus. During the peak season the leaves are very tender, mild, and slightly sweet. Baby beets, which appear early in the season, are delicately sweet and can convert anyone who isn't already a beet fan. Related to chard chard: see artichoke; beet. chard or Swiss chard Edible-leaf beet (Beta vulgaris, variety cicla), a variety of beet in which the tender leaves and leafstalks have become greatly developed. , spinach, and quinoa quinoa (kēnwä`), tall annual herb (Chenopodium quinoa) of the family Chenopodiaceae (goosefoot family), whose seeds have provided a staple food for peoples of the higher Andes since pre-Columbian times. , beets belong to the goose-foot family, whose triangular leaves resemble a webbed goose foot or sometimes look more like an arrowhead. Native to Europe and North Africa, they probably originated in the Mediterranean area where they grew wild and the leaves were harvested for food. Up until the 16th century, beet roots were primarily used for medicinal purposes Medicinal Purposes is a Big Finish Productions audio drama based on the long-running British science fiction television series Doctor Who. Plot Edinburgh, 1827. . And it really wasn't until the 1800s that growing beets as a vegetable gained popularity in Europe. Even then, most farmers continued to grow them primarily for their greens. In 1828 in her book, Directions for Cookery, Eliza Leslie gave the first written directions for preparing beet roots. Red, golden, and Chioggia beets are the three basic types you can find. Golden and Chioggia beets can more often be found at farmers' markets  It has been suggested that this article be split into multiple articles. in the summer and early fall. Golden beets hold their color
well, and Chioggia beets are red-orange to light red with the flesh
ringed by red and white bands. Both have a milder flavor than red beets.
When selecting beets, look for firm, smooth-skinned beets with no
wrinkles. Ideally, select the ones with leaves attached--a sign of
freshness. The leaves should look fresh and have a deep green color.
Beets will store for up to two weeks in the refrigerator. The greens
will keep for one week.Beets can be baked, roasted with a bit of oil, or steamed and added to your favorite dishes. They can be eaten whole, chunked, or pureed into interesting main and side dishes. They can be juiced See Joost. See also juice. and mixed with other veggie juices. They can also be grated raw and added to salads. The greens can be used in any recipe that calls for collards collards: see kale. , kale kale, borecole (bôr`kōl), and collards, common names for nonheading, hardy types of cabbage (var. , chard, or spinach, and young, tender greens can be torn and tossed in with other salad greens. The recipes below are just a sampling of ideas for what to do with beets. Savory or sweet, nothing beats a beet! ORANGE BEET PUREE pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. (Serves 4) The sweetness of beets is paired here with orange juice and zest to make a delicious, naturally sweet side dish. Garnish with walnuts for special occasions. 6 medium beets, washed and scrubbed 1 orange (watch for chemical- or wax-treated peels) 1/2 Tablespoon lemon juice 1/4 cup currants or raisins 2 Tablespoons finely chopped toasted walnuts (optional) Slice beets about 1/4 inch thick. Steam until very tender--about 10 to 15 minutes. Zest (grate) the outer peel of orange. Juice the orange, and then combine orange juice and zest, lemon juice, and cooked beets in a food processor or blender and puree until smooth. Remove puree from processor and blend in Verb 1. blend in - blend or harmonize; "This flavor will blend with those in your dish"; "This sofa won't go with the chairs" blend, go fit, go - be the right size or shape; fit correctly or as desired; "This piece won't fit into the puzzle" currants or raisins by hand. Top with toasted, chopped walnuts, if desired. Total calories per serving: 108 Fat: 2 grams Carbohydrates: 21 grams Protein: 3 grams Sodium: 98 milligrams Fiber: 4 grams SAVORY BAKED BEETS WITH HORSERADISH SAUCE Noun 1. horseradish sauce - creamy white sauce with horseradish and mustard sauce Albert horseradish - grated horseradish root sauce - flavorful relish or dressing or topping served as an accompaniment to food (Serves 6) Beautiful, brilliant purple beets make a good substitute for baked potatoes. Children might prefer them plain, but I like them drizzled with this spicy horseradish sauce. I use bottled horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. , which you can find in the deli section of your grocery store, or use fresh grated horseradish if you prefer. If you make the sauce a day ahead, the flavors will have a chance to marry and they will be more prominent. 6 fresh beets, washed and scrubbed 1/3 cup vegetable stock or water Place whole beets in a baking dish. Add stock or water, cover, and bake at 350 degrees for 1 hour or until tender. Horseradish Sauce (Makes 1 1/4 cups) 1 cup silken tofu Juice of 1 lemon 2 teaspoons lemon zest (outer peel of organic lemon) 1 Tablespoon Dijon mustard 2 to 3 teaspoons horseradish 1 Tablespoon Sucanat or organic sugar 1/2 Tablespoon canola oil Blend all ingredients in a blender. Serve over baked or roasted beets. (beets with sauce): Total calories per serving: 82 Fat: 2 grams Carbohydrates: 12 grams Protein: 4 grams Sodium: 145 milligrams Fiber: 2 grams ROASTED ROSEMARY BEETS (Serves 6) When beets are roasted, the sugar in them caramelizes, making them even sweeter. Here, beets are well matched with rosemary for a different savory side dish. The horseradish sauce from the previous recipe is also excellent with these beets. 6 large beets 1 Tablespoon canola or olive oil 1 teaspoon dried rosemary Salt and pepper to taste Preheat oven to 350 degrees. Wash and cut beets into cubes. (You can bake them whole, but this increases the baking time to 1 hour.) Combine beets, oil, and rosemary, blending well. Place in a baking dish in the oven and roast uncovered for 45 minutes or until done. Season with salt and pepper
(beets with sauce): Total calories per serving: 101 Fat: 4 grams Carbohydrates: 12 grams Protein: 3 grams Sodium: 130 milligrams Fiber: 2 grams Hint: I often bake other vegetables at the same time in the same dish. I do not mix the vegetables because the beets will turn everything purple, but beets baked with purple potatoes and red onions are an excellent combination. CREAMY BEET GREEN Noun 1. beet green - young leaves of the beetroot greens, leafy vegetable, green - any of various leafy plants or their leaves and stems eaten as vegetables CHOWDER chowder, stew of fish or shellfish with potatoes, onions, and pork (usually salt pork), thickened with crumbled hard bread. The name chowder seems to have originated from the French word chaudière (Serves 6) A good source of vitamin A vitamin A also called retinol Fat-soluble alcohol, most abundant in fatty fish and especially in fish-liver oils. It is not found in plants, but many vegetables and fruits contain beta-carotene (see , folic acid folic acid: see coenzyme; vitamin. folic acid or folate Organic compound essential to animal growth and health and needed by bacteria as a growth factor. , vitamin E vitamin E or tocopherol Fat-soluble organic compound found principally in certain plant oils and leaves of green vegetables. Vitamin E acts as an antioxidant in body tissues and may prolong life by slowing oxidative destruction of membranes. , and calcium, beet greens make a delicious creamy chowder. I like to serve this soup with a hunk of crusty Italian bread or some warm cornbread. If you can't find fresh basil, try using cilantro instead. 1/2 Tablespoon canola or olive oil 1 large onion, chopped 2 stalks celery, chopped 1/2 teaspoon crushed pepper flakes 6 to 10 cloves garlic, minced or pressed 5 cups water 2 medium potatoes, peeled and cut into small pieces 1 bunch beet greens 2 cups sliced mushrooms 1/2 cup chopped, fresh basil Salt and pepper to taste Parsley or broccoli sprouts to garnish In the bottom of a large soup pot, saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. the onion in oil until soft. Add celery, pepper flakes, and garlic (10 doves for true garlic lovers!). Saute until vegetables are slightly tender. Add the water and the potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender--about 15 minutes. Add greens and cook until wilted--approximately another 10 minutes. Puree the mixture in a blender, 2 cups at a time, until all is pureed. Return to pot and add mushrooms and basil. Cook for another 15 minutes or until the mushrooms are soft. Add salt and pepper to taste. Garnish with parsley or sprouts and serve. Note: If you want a soup with a higher protein content, substitute 2 cups soymilk soy·milk n. A milk substitute made from soybeans, often supplemented with vitamins. Noun 1. soymilk - a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu for 2 cups of the water. Total calories per serving: 89 Fat: 2 grams Carbohydrates: 17 grams Protein: 3 grams Sodium: 124 milligrams Fiber: 4 grams SPICY SESAME BEETS AND GREENS WITH JASMINE RICE jasmine rice n. A fragrant long-grain rice from Thailand. (Serves 4) The sweetness of jasmine rice and the nutty flavor of sesame seeds balance the earthy flavor of beets and greens in this recipe. Jasmine rice, a delicate sweet and slightly sticky white rice, can usually be found in the Asian or natural foods section of your grocery store. If you can't find it, try Basmati rice bas·ma·ti rice n. An aromatic long-grain rice from India. [Hindi b  smat . (Use the same ratio of water
to rice as specified below, but after the second boil, cover and simmer
for 50 minutes instead of 15.)
1 bunch beets and greens 1 3/4 cups water 1 cup Jasmine rice Pinch of salt 1/2 Tablespoon light sesame or canola oil 1 large onion, chopped 5 cloves garlic, minced 1/4 cup water 2 Tablespoons lemon juice 2 1/2 teaspoons tamari or soy sauce 1 teaspoon hot pepper dark sesame oil (available at Asian food stores) 1 or 2 Tablespoons toasted sesame seeds (see Note at end of recipe) Separate beets and greens and wash and scrub them all thoroughly. Slice beets about 1/4-inch thick. Slice stems about 1/2-inch in length. Cut the leaves on the diagonal in about 1-inch lengths. Set aside. In a medium saucepan, bring water to a boil. Add Jasmine rice and the salt. Bring to a second boil. Reduce heat, cover, and cook on low for 15 minutes. Do not stir. If water is not absorbed after 15 minutes, remove lid and continue cooking. When done, remove from heat. After 5 minutes, fluff with fork. While the rice cooks, heat a heavy skillet over medium heat. Add the oil and onion. Stir, reduce heat, cover, and sweat the chopped onion until it is transparent. Add the garlic, stir, and continue to cook for another minute. Add the sliced beets, stems, and 1/4 cup water. Stir, cover, and cook until beets are tender--approximately 7 minutes. While beets cook, combine lemon juice, tamari ta·ma·ri n. Soy sauce made without wheat. [Japanese.] , and hot pepper sesame oil Noun 1. sesame oil - oil obtained from sesame seeds vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants benniseed, sesame seed - small oval seeds of the sesame plant . When the beets are nearly done, add greens and cook until wilted--about 3 minutes. Remove from heat. Gently toss with lemon-tamari mixture, blending well. Serve over hot Jasmine rice and top with toasted sesame seeds. Note: To toast sesame seeds, heat a heavy skillet over medium heat. Add seeds, stir, and cook until seeds are about two shades darker. They will have a nutty aroma. Total calories per serving: 295 Fat: 5 grams Carbohydrates: 56 grams Protein: 8 grams Sodium: 470 milligrams Fiber: 8 grams SMOKY TEMPEH tem·peh n. A high-protein food of Indonesian origin made from partially cooked, fermented soybeans. [Indonesian tempe, from Javanese, soybean cakes.] WITH BEETS AND WILTED GREENS OVER PASTA (Serves 4) Sweet beets and sweet red onions are blended with tempeh strips in this easy recipe. Smoky Tempeh strips are available in natural foods stores. If you can't find them, use about 3 ounces of block tempeh, cut into cubes and sauteed. Then add 1/2 to 1 teaspoon liquid smoke (hickory smoke infused with water, available at natural foods stores) to the apple cider
Apple cider is the name used especially in the United States and parts of Canada for a non-alcoholic beverage produced from apples by a process of pressing. vinegar mixture in this recipe for a smoky flavor. 1 bunch beets and greens 10 to 12 ounces pasta spirals or shells 1 1/2 Tablespoons olive or canola oil 1 medium red onion, cut in half, then sliced into slivers 3 Smoky Tempeh strips, cut into 1-inch strips 2 Tablespoons apple cider vinegar 1 teaspoon Dijon mustard 2 cloves garlic, pressed 1/2 teaspoon granulated sweetener Salt and freshly ground pepper to taste Separate beets and greens. Wash and scrub thoroughly. Cut beets into 1/4-inch slices and steam for 5 to 7 minutes or until fork-tender. Set aside. Cut stems into 1/2-inch slices. Hold leaves and slice diagonally into 1-inch lengths. Set aside. Cook pasta according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. package directions. While the pasta cooks, prepare the rest of the ingredients. Drain pasta and place in serving bowls. Heat a heavy skillet over medium heat. Add the oil, onions, and tempeh. Stir, lower heat, cover, and cook for 3 to 5 minutes or until onions are crisp but tender. Add beet stems, stir, and cook for a few more minutes. Add leaves, cover, and cook until wilted--another 5 minutes. Stir in the steamed beets. When the leaves are fairly wilted and soft, remove skillet from heat. Combine apple cider vinegar, mustard, garlic, and sweetener Sweetener A special feature added to a debt obligation or preferred stock to promote marketability. Notes: Warrants and convertibles are two popular sweeteners. See also: Convertible Bond, Kicker, Warrant Sweetener in a small bowl. Blend the steamed beets, greens, onions, and tempeh with the apple cider vinegar mixture. Season to taste with salt and freshly ground pepper. Serve over hot pasta. Total calories per serving: 156 Fat: 7 grams Carbohydrates: 19 grams Protein: 8 grams Sodium: 292 milligrams Fiber: 8 grams BALSAMIC-BASIL PICKLED BEETS (Serves 4) Served as a side dish, on top of a salad, over steaming whole grains, or as a snack, these beets are hard to resist. I like to invest in a good quality balsamic balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. vinegar--preferably one from Italy that has been aged for a number of years. The burst of flavor with every bite is well worth the added expense you pay for the quality. If you can't find basil, these beets are great with the balsamic vinegar flavor alone. This dish will keep for a week or longer in the refrigerator. 2 cups cut-up beets (about 1 pound) 5 Tablespoons balsamic vinegar 1/2 cup water 1 teaspoon granulated sweetener 1 to 2 doves garlic, pressed 1/4 cup fresh, chopped basil Slice, dice, chunk, grate, or julienne ju·li·enne n. Consommé or broth garnished with long thin strips of vegetables. adj. also ju·li·enned Cut into long thin strips: julienne potatoes; julienned pork. the beets. Steam until done but not overcooked. (How long you steam them depends on how they are cut. Grated beets only take a few minutes, while sliced beets may take 10 minutes). While beets steam, combine the balsamic vinegar, water, sweetener, and garlic together in a small jar. Shake until blended. When beets are done, drain and pour balsamic vinegar mixture over them. Stir in the fresh basil. Let cool. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. , stirring beets every once in awhile, and serve later as desired. The longer these beets marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. , the more they soak up the delicious balsamic flavor. Total calories per serving: 57 Fat: < 1 gram Carbohydrates: 13 grams Protein: 2 grams Sodium: 71 milligrams Fiber: 2 grams BORSCHT (Serves 6) Though there are many versions of borscht--the famous Eastern European soup--most are made with beet stock, bacon, or a huge dollop of sour cream on top. If you want a tart topping, you can try a spoonful of soy yogurt, or blend silken tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. with a bit of lemon, a small amount of oil, and some sugar using a hand blender. In this version of borscht, I have created a creamy base with the addition of a baked potato for a hearty dinner soup. 1/2 Tablespoon canola or olive oil 1 large onion, chopped 4 to 5 doves garlic, minced or pressed 2 stalks celery, chopped 1 or 2 carrots, sliced 2 Tablespoons tomato paste 6 cups water or vegetable stock (or use a combination of the two) 1/2 Tablespoon fresh dill or 1/2 teaspoon dried dill 4 cups sliced beets Salt and pepper to taste 1 potato, baked Juice and zest of 1 lemon 1 to 2 Tablespoons granulated sweetener Heat a large, heavy soup pot over medium heat. Add the oil and onion. Stir, reduce heat, cover, and sweat onions until they are translucent. Add garlic, celery, and carrots. Stir and cook for about 5 more minutes. Stir in the tomato paste. Mix well and continue to cook for another minute or two. Add the water or stock, dill, and beets. Bring to a boil. Reduce heat to a simmer. Cover and cook for 15 minutes or until beets are tender. Add salt and pepper to taste. In a medium bowl with a hand blender, or in a blender, puree the potato, lemon juice, zest, granulated gran·u·late v. gran·u·lat·ed, gran·u·lat·ing, gran·u·lates v.tr. 1. To form into grains or granules. 2. To make rough and grainy. v.intr. sweetener, and approximately 1/2 cup soup liquid until smooth and creamy. Stir into the rest of the soup, and adjust salt and pepper seasoning. Serve topped with a dollop of plain soy yogurt or tofu-lemon mixture. Total calories per serving: 118 Fat: 2 grams Carbohydrates: 23 grams Protein: 3 grams Sodium: 370 milligrams Fiber: 4.5 grams Debra Daniels-Zeller is a freelance writer from Washington. |
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