Beets 101

Staff Writer
Beets 101

Photo by Margaret Weinberg

It looks like beets may be the new hip vegetable this season (bye, kale), showing up in everything from salads and slaws to beet burgers and hash. Don’t know what beets are or how to eat them? We didn’t really, either…’til now.

Why you should eat beets:

  • They are available year-round, which means they are cheap and easy to find.
  • You can eat the green stems AND the actual beet. Just treat the green, leafy part like spinach. You’ll get loads of calcium, iron, and vitamin A and C.
  • Beets are a good source of folic acid and fiber, and can help detox the liver…AKA add them to your morning-after brunch.
  • Their bright purple color is  pretty AND that pigment may actually help to prevent cancer.
  • Also, beets are just awesome. Says Dwight Schrute.

Photo courtesy of wifflegif.com

Photo courtesy of wifflegif.com

How to pick and store beets:

  • It’s better to buy beets with the green leaves still attached, but you can’t find any, just make sure the beet is bright purple, smooth and firm.
  • With the greens attached, beets can be stored in the fridge for a few days.
  • With the stems removed, they can last up to four weeks in the crisper drawer of your fridge.

How to eat a beet:
Beets can be steamed, roasted or eaten raw (for the sweetest taste). When steaming or boiling, leave the beets whole and unpeeled. After they’re done cooking, the skin will be easy to remove. If you’re roasting them, peel and cut the beets into small chunks. Be careful—the juice can stain!

 

Online recipe round up:
Kale with Roasted Beets and Bacon
Baked Beet Chips
Roasted Beets with Feta
Beet, Orange and Walnut Salad
Beetroot Burgers 

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