Photo by Joseph De Leo
Beets seem to incite love in many and aversion in others. Those in the latter camp probably had the misfortune of tasting beets years ago, straight from a can with little taste or complement. But when they're fresh, these nutrient-dense tubers steal the spotlight -- if only because their color leeks easily when the vegetable is cut and the cells containing the hues imbue shades of marigold or fuscia into surrounding foods (and fingers!).
The most commonly known breed is a ruby red, but you can find yellow, white, and even candy-striped (chioggia) beets. They can be eaten raw, boiled, roasted, steamed, grilled, and even pickled, and pair well with cheese, bacon, nuts, chives, dill, mustard, and citrus. And don't toss those beet greens! They are delectable, too. Cook them as you would Swiss chard: sauté, steam, or bake the tender leaves in savory quiches and tarts.
How do you cook with these versatile root vegetables? Share your favorite ways to enjoy beets in the comments section below. Remember, if you choose to upload a recipe (and we hope you will), please mention it in your comment.
We'll assemble and share some of our favorite ideas next week.
Photos by Sarah Shatz
A few bodacious recipes for beets:
Beet Lasagna for One
Warm Orzo Salad with Beets & Greens
Endive and Beet Salad with Walnut-Tarragon Vinaigrette
French "Peasant" Beets (pictured above, left)
Tangy Buttered Beets and Beet Greens with Dijon
Dr. Zhivago Borscht (pictured above, right)
Warm Beet Greens with Sour Cream Dressing
For more winter produce inspiration, check out our previous topic: Your Best Ideas for Leeks.
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