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BY Ilana Eck
PHOTOGRAPHY Richard Jung
What's the brightest way to jazz up healthful summer recipes? Just add beets! June to October is the best time to buy this rough-skinned root vegetable—and certainly the easiest time to find locally grown beets and heirloom varieties such as snowy white albino, amber-colored golden, or candy-striped Chioggias. Plus, there are so many ways to enjoy them. Serve roasted beets in place of potatoes. Grate raw beets into a slaw the way you would carrots. Toss steamed beet slices with vinegar or lemon juice, and use as a salad topping or sandwich filling. You can even substitute puréed beets for applesauce in low-fat baked goods, such as the moist Red Velvet Brownies.
Nutritional Profile
1/2 cup cooked, sliced beets contains:
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May/June 2010 p. 72
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Breakfast Power Smoothie:
1 Beet
1 Apple
1 Cup Blueberries
1 Cup Straweberries
Thumb of ginger
Hot pepper
2 cups spinach or kale
2 Tablespoons of Apple Cider Vinegar
Protein powder of choice (I use Pea and Hemp Protein)
Dump it all in the Vitamix and crank it on high and you have a great start to the day.
I like to steam baby beets, chill them, then slice them on top of some mixed baby greens. Add feta cheese, cubed cucumber and halved cherry tomato, and a handful of walnuts.Toss with a berry vinaigrette.
Perhaps my fave summer lunch.
I love to slowly grill sliced golden beets with just some balsamic and a bit of citrus olive oil salt and pepper. I can add them to a sandwich, salad, or have them to nibble on. Beets, figs, Slivered almonds, and butter lettuce with a citrus vinaigrette - better than chocolate!
i roast beets with a teriyaki glaze- shredded ginger root, chopped garlic, tamari, honey and olive oil drizzled over them and baked on 350 until tender.
I also enjoy them fermented with garlic and dill - simply chop and add herbs with salt and water in a mason jar- cover lightly with lid and wait a week in room temperature... delicious!
I love to make them with a grapefruit glaze - just like the VT recipe!!
I marinate them in vinegar, sugar, and pickling spices. Learned it from my grandmother! Delicious straight out of the jar.