- MEETINGS & EVENTS
Beet it, beet it,
no one wants to ever eat it
Try them in salads, have them for lunch
they are nutritious, you can have a whole bunch
Just beet it, just beet it
Ahhh yes, the poor beet, push aside and ignored.
But please, before you walk by these powerhouse root veggies again, consider that beets contain phytonutrients called betalains. WHY do you care about betalains? They have been shown to provide antioxidant, anti-inflammatory and detoxification support.
The raw beet root has a crunchy texture that turns soft and buttery when cooked. The leaves of the beet taste similar to chard.
European cuisine feature beets in borscht & soup. They can also be eaten raw, cooked or pickled.
Beets are available all year long, but their season runs from June through October.
Small, young beets are the most tender.
I found this recipe for Warm Beet & Spinach Salad in Eating Well
Place spinach in a large bowl.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
Blog provided by: Karen Foster, RD, LD