Food and Health Communications

View Original

Don't Skip A Beet!

Judy Doherty, MPS, PCII

Beets are in season now. At $2.50 a bunch, they are a great deal! They last a long time in the refrigerator and can make very beautiful salads and side dishes.

  • Plus, they are versatile. With golden beets, you can eat them raw or cooked.
  • And with red beets, you can roast or boil or even make quick pickles. The red candy cane red beets are also delicious raw.
  • To slice beets, it is a good idea to peel them first and then use a mandolin. We prefer Japanese mandolins because they are inexpensive, take up little space, and slice fast. Just keep your fingers out of the way or use the safety cap.
  • If you are cooking beets, use a little acid, such as vinegar, to help them keep their amazing red color.
  • Beet greens are delicious. Steam them in a little water or broth with your favorite seasonings and a little sugar and vinegar to enhance their flavor.
  • Many grocery stores sell freshly cooked beets in the produce aisle, and you can buy them canned.

Here is a printable handout PDF guide to different kinds of beets. Plus, here are my 2 favorite winter beet salad recipes. Enjoy!

Winter Beet Salad

A memorable delight for holidays and winter

  • 3 each beets (roasted, peeled, cut in quarters)
  • 1 each fennel (sliced thin)
  • .25 each red onion (peeled and sliced thin)
  • 4 cups mesclun greens (rinsed and ready to serve)
  • 1 each golden beet (rinsed and sliced thin)
  • 1 each lemon (juice)
  • 2 tsp olive oil (extra virgin)
  • 1/4 cup pecan pieces (toasted)

  1. Roast the red beet in the oven at 400 for one hour. Allow to cool slightly then use a paper towel to slip off the skin. Cut in quarters.

  2. Place the sliced red onion and fennel on a pan and spray with vegetable oil. Roast together until they are brown and crisp, about 40 minutes to one hour.

  3. Toast the pecans for 4 minutes.

  4. Arrange the lettuce on a platter with the darkest one on the outside. Add shaved golden beets, quartered roasted red beets, toasted pecans, and carmelized onion and fennel. Mix the lemon and olive oil and drizzle over the top. Serve immediately.

You can make all of the ingredients ahead of time and then assemble them at the last minute. If you don’t have golden beets, you can use carrots.
 
To roast the beets, place them in a roasting or baking pan and bake at 375F until you can pierce with a fork, about 50 minutes. Allow cooling then pop out of the skin. 
Salad
American

 

Beet, Orange and Green Salad

This colorful salad is sure to complement any meal.

  • 15 ounces can sliced beets (drained)
  • 1 each whole orange
  • 4 cups shredded dark green lettuce
  • 2 tablespoons balsamic vinegar
  • 1 pinch Black pepper to taste
  1. Drain the beets, slice them into large sticks, and place them in a medium-sized mixing bowl.
  2. Peel the orange with a knife and cut into thin wedges, removing any visible seeds.
  3. Toss oranges with the beets and serve over dark green lettuce. Sprinkle the lettuce with balsamic vinegar and a dash of black pepper.
Salad
American