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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 vegetableand 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.
1/2 cup cooked, sliced beets contains:
1 mg iron
68 mcg folate
259 mg potassium