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.
Plus, here are my 2 favorite winter beet salad recipes. Enjoy!
- 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
- 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.
- 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.
- Toast the pecans for 4 minutes.
- 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.
- 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
- Drain the beets, slice them into large sticks, and place them in a medium-sized mixing bowl.
- Peel the orange with a knife and cut into thin wedges, removing any visible seeds.
- Toss oranges with the beets and serve over dark green lettuce. Sprinkle the lettuce with balsamic vinegar and a dash of black pepper.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.