Will Nazar, general manager at New York City's Parm, shows us how to make a perfect beet negroni.
Beets are an excellent source of potassium and vitamin A, as well as a good source of vitamin C, riboflavin, and magnesium. They also come in a rainbow of colors and have lots of sugar — the most, in fact, out of all the vegetables. (All of that sugar is bound up in good-for-you, digestion-regulating fiber, of course.) So why aren't more people eating them?
Even with the proliferation of farmers' markets across the country, beets, which make a memorable appearance every year in neatly lined, colorful displays at nearly every stand each fall, are still pretty polarizing. Not everyone likes them — which is why we're here to try to change people's minds with some novel beet recipes. Here are a couple of highlights:
Don't miss out on our Cook editor's easy-to-make Sausage-Beet Ravioli, which artfully marries sweet and savory with delicious results. A little help from the store in the form of wonton wrappers means that prep is a snap.
And, we would be remiss if we didn't mention this week's Recipe SWAT Team winner — congratulations to Heather Blackmon, first-time participant, member of our Culinary Content Network, and author of the blog Better with Veggies. Her recipe for Southern Beet Potato Stacks is a must-try.
And relax, nobody made borscht — although we happen to think it's delicious.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.