The Beet Goes On!


	Beet
	Buy Beets with the Greens attached and you are actually getting a two for one sale! You can eat the greens and the beet roots separately or combine them in a meal. When people say "beets" they are usually talking of the beet roots, but, who knew, the greens are quite nutritious and you can juice them or sauté them or cook them as you would any other Green. Beet Roots can be simmered in stews, used uncooked and shredded on salads, or juiced (in moderation - they are potent!); they can be steamed, roasted (with rosemary and olive oil!), boiled, and braised. Reduce the “sauce” for a delicious sweet flavor or as a natural food coloring! You can even use the sauce in desserts! Varieties come in red, gold, white, and red & white striped called the candy cane variety. Beets are easy to prepare and sweet and wonderful to eat. Cook beets whole in some orange juice and water and then use the sauce as a salad dressing mixed with some olive oil. They are even sweeter when roasted whole with the skin, about an hour depending on the size (check at 40 minute) at 400F, covered. Then remove from the oven but keep covered. Thirty minutes later put each beet in a paper towel and rub the skin off. Then you can serve as a side dish warm with a little salt and olive oil, or use them in a salad with oranges and red onions, or shred them over salad greens (you can also do that with raw beets). Beets pair nicely with a bleu or feta cheese and nuts - especially walnuts or hazelnuts. Olive oil or walnut oil, vinegar (balsamic or red wine), and orange juice are always nice as a dressing, as do the additions of orange zest, dill, black pepper, and course salt, and of course sour cream. Juicing Beets?
	Beets Roots come detached from the greens and can be washed and roasted. They keep in the refrigerator crisper drawer for a long time as long as they are kept dry.
	The Chioggia Beet is an Italian Heirloom beet with white and purple to pink to red rings of alternating color. They have a a sweet peppery flavor and are smooth and mild tasting. They are beautiful in a salad. Try roasting them and then using them in a salad with Feta. They say they won't bleed if you roast or bake it whole. Then slice it crosswise to show off the rings of color. Or try this Roasted Beet Salad with Candy Cane or Baby Beets. Use them raw for best color contrast.
	Gold Beets have a deep gold color instead of the traditional red color of beets. They don't bleed like the red ones. Their flavor is a bit more mild as well.
	Bulls Blood Beets are an Heirloom Beet with a nice earthy yet sweet flavor. The leaves are a deep red gorgeous color, as is the beet itself, darker and richer than the usual beet. A favorite among beet connoisseurs with a rich flavor.
	Baby Beets are cute and tender and REALLY tiny! Try using them whole in a salad or as a side dish. Roast them at 375 like the big beets, skins on, and then literally wipe the skins off in a paper towel once cooked and cooled enough to handle. Remember that they only need about 10 - 20 minutes because they are so small. Then coat with a quick vinaigrette (2 or 3 to 1 ratio of vinegar to oil) of vinegar (raspberry or champagne vinegar are especially nice as well as balsamic), olive oil, salt and pepper. I like the Greens sautéed. Esther suggests we sauté the baby beets with the Greens in a little olive oil. Or try Glazed Baby Beets. Baby Beets are sweet, delicious and oh so cute!
	*BEET GREENS:* The greens need to be simmered (covered) in water or chicken stock for about 20 minutes until desired tenderness. I first sauté some red onion and garlic, then add the chopped up tops (they wilt down like spinach). Then add 1/2 cup of water or chicken stock. Cover and simmer. I add about a tablespoon of orange juice to it toward the end, salt & pepper to taste. Remember that Swiss Chard is a member of the Beet family so cook it as you would that vegetable. I use the beet greens in a stir fry with some soy sauce much like a cabbage. It is great this way and adds a nice color. And you can juice them. Recipes: Beets w/Beet Greens Salad Beet Green Soufflé Beet Green Gratin, Alton Brown, Food TV
	Beet Facts:
	Nutritionally: 1 beet has only 35 calories and is high folic acid (especially important for pregnant women). Beet and beet greens also contain potassium, calcium and betacyanin, (an antioxidant.) The leafy greens are also edible and even more nutritious!
	How to choose: Look for small/medium bulbs that are firm & smooth and a deep rich color with the fresh greens still attached. Choose beets that are heavy for their size.
	How to store: Take off all but a gracious inch or so of the greens before you store each (the roots and the tops) in separate plastic bags in the vegetable drawer in your refrigerator. Make sure the roots are dry and don’t wash them until you're about to cook them. Moisten a paper towel and wrap the greens in it before placing them in the plastic bag. Beets can keep for quite a while (3 weeks!) but you have to use the tops within a few days. Peel beets AFTER they are cooked – if you’re careful not to break the skin while washing, you won’t lose too much of that beautiful color (and nutritional value) when cooking. Rub cooked beets in a paper towel or peel under cool water.

	Fun Fact: Um, well, let’s just say that when you go number one or number two, don't be alarmed, you may remember you ate red beets (hint: color).
	Recipes: Beet and Arugula Salad Roasted Beet, Arugula and Blue Cheese Beet Soup with Cilantro Pesto Chilled Beet Soup Borscht Glazed Baby Beets Roasted Beet Salad Beet S alad with Feta Roasted Beets in Puff Pastry Beet & Apple Salad Watercress, Roasted Beets and Goat Cheese Salad Roasted Beet salad with Blue Cheese Beet Salad with Oranges Red Risotto Beet & Apple Slaw Beet, Pea & Cucumber Pickled Beets Goat Cheese and Heirloom Beet Salad Simple Beet Salad Indian Rice with Beets and Coconut Beets w/Beet Greens Salad Roasted Beets, Fresh Mozzarella & Avocado Oil Red (Beet) Velvet Chocolate Cake Try this OUTRAGEOUSLY festive Beet Soup with Cilantro Pesto - Red and Green - GORGEOUS and delicious! Or try this BEET SOUP - got the recipe from FoodNetwork.com. Roast a bunch of beets in 400 degree oven for an hour or so until a knife goes in without resistance (like potatoes). Then take that out and cool. Sauté sliced red onion and a couple sliced fennel in olive oil with some fennel seeds about 15 minutes. Put in the peeled chopped beets and add 1 1/2 cups of chicken stock (you can buy organic varieties like Pacific. I keep this as a staple in my cupboard all the time). Simmer for 10 minutes or so then add the whole thing to a blender and puree. Add a tablespoon of fresh orange juice and grated fresh orange zest. It was refreshing, delicious and an OUTRAGEOUS color - quite festive!
	Beet Juice benefits but beets are quite strong so use sparingly

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