The Beet Goes On

Sonny and Cher aside, the drum that keeps poundin’ a rhythm to my brain isn’t in the grocery store or supermart, uh, uh, it’s fresh fruits and vegetables from local sources. As I mentioned in my first Fresh & Local post, there were several roadside stands that my family used to frequent to pick up fresh, local fruits and vegetables. We also had neighbors who always had a very large garden. The kids in the family would go door-to-door selling corn, cucumbers, peppers, zucchini, beans, and other just-picked items as they came into season. It was a real treat to have fresh produce like that for dinner on a regular basis. It’s a great summer memory for me and really had an influence on developing and maintaining my love of fresh fruits and vegetables.

For roasting, choose smaller beets that are about the same size so they cook evenly

Renée and I recently ventured to the Shaker Square Farmer’s Market and picked up some fresh beets. If you’ve never had fresh beets, I know what you’re saying, I know what you’re thinking, don’t worry. Beets may rank up there with spinach as one of the most dreaded vegetables that your mother made you eat as a kid because they were “good for you.” You probably had them pickled or from a can. (Pickled beets are a tradition in the South. In Australia and New Zealand it’s common for pickled beetroot to be eaten on burgers.) And if you grew up in Pennsylvania like I did, you may be familiar with traditional Pennyslvania German dish: Red Beet Eggs. Hard-boiled eggs are refrigerated in the cooking liquid of pickled beets and allowed to marinate until the eggs turn a deep pink-red color. Don’t knock it ’til you’ve tried it!

But that stuff your mom told you about beets being good for you wasn’t just an old wives tale. Beets have been used medicinally since Roman times to treat everything from fevers to constipation to lowering blood pressure. Current researchers are discovering that the red pigments in beets, known as betalains, are powerful anitioxidants. Beets also provide potassium, vitamins A and C, magnesium, riboflavin, iron, copper, calcium and zinc.

What kind of beets you buy has a lot to do with how you plan on serving them. For grated beet slaw, choose for the largest ones you can find. For roasting them whole, choose smaller beets that are all about the same size so they cook evenly. If plan to serve the greens, cut them off the beets as soon as you get them home, and serve them within a few days. The greens have a Swiss chard-like flavor and are very tasty sautéed with garlic and olive oil. The beets themselves can be stored in the refrigerator loosely wrapped for a few weeks.

To prepare beets for roasting, simply scrub the skin; no need to peel them or trim off the little tails on the bottom. Remove the greens, leaving an inch or two of the stems to insure that the pigments stay inside the beet. Once the beets are cooked and cooled, you can easily pull the skins off with your hands.

Pre-heat the oven to 400F. Scrub the beets and place on a large sheet of foil, sprinkle with 1 tablespoon of olive oil and fold the sides up to make a sealed pouch.

Bake for approximately 45 minutes, until they are tender when pierced with a knife. You can put the sliced almonds in the over right along with the beets. Just spread them out in a single layer on a cookie sheet. They’ll be done in about 15 minutes, so keep a close eye on them so they don’t burn.

Once the beets are done, slice them into sections, sprinkle with a little more olive oil, some kosher salt, a little pepper, the roasted almonds, and some delicious Maytag Blue Cheese, and you’ve got a simple, healthy dish that will surely change your mind about eating this much maligned vegetable. Beets can also be eaten raw, steamed, boiled, or juiced, but no matter how you eat them, they are a delicious and healthy addition to your diet! Just remember, buy ‘em fresh and local!

Tagged as: Beet, farmer's market, Fruit and Vegetable, Olive oil, Roasting, Vegetable