I like beets. Shocking right?
Roasted is one of my favorite ways to have them as it brings out their sweet flavor, but it has been so hot I refuse to turn on my oven! Shredded raw beets are the next best thing.
Beets, beets the magical root the more you eat the more you ______??
Hmm couldn’t think of an ending for that one… but I tried! ;)
Pickled, roasted, raw, shredded, steamed, juiced or boiled these colorful roots are my favorite! I can’t get enough of them. Choose small to medium beets with smooth skins. If the greens are still attached (yeah!!) they are delicious, make sure the leaves are still vibrant, fresh and not all wilted. If you are boiling beets try not to break the skin when washing them, leave the tail and a couple inches of the stem on to help avoid bleeding. Once they are cooked through and cooled a bit you should be able to slip the skins off fairly easily.
Gold Star nutrient: Vitamin A (166% DV in 1/2 cup boiled)
Do you have a favorite vegetable? It’s hard to decide (because there are SO many to love) but I love beet.! They are so tasty, they can be used and prepared in so many different ways (including their delicious greens) and they make everything pink! (Clearly a key point.)
A few fun beet facts:
One of my favorite ways to use beets is in a beany dip. They make it pink, which kids (and adults) love. I have even had people that hate beans and beets say they like this dip. So give these recipes a try!
Place all ingredients into a food processor and blend until smooth, stopping to scrape down the side of the processor during the process. Add a small amount of water or olive oil if the dip is too dry. Season with salt, to taste. Garnish with more fresh parsley. Serve room temperature, or chilled.
Source: Marianne1 can (19 oz or 540 mL) chickpeas, rinsed and drained
Combine all ingredients except water in a food processor, and blend until combined. Add water until desired consistency is reached (you may not need any). Allow to sit for several hours in the fridge before serving to let flavors meld.