Beets

What is your opinion on beets? Usually, people either love or hate beets. If you hate them, chances are you think they taste like dirt. I know I do. Granted, there are a few ways I’ll eat them, but for the most part, I think they taste like dirt. I think it’s a gene – like folks who can roll their tongue or who think cilantro tastes like soap. I’ve come to believe though, that liking beets (or just about any vegetable) is just a matter of figuring out what flavor combinations work well. For me, beets taste fantastic when paired with horseradish.

Beets are most often a garnet red color, but they come in a wide variety of colors. Chioggia beets are a candy cane style of red and white rings and golden beets are (as you would probably expect) a rich golden color. Beets do get tougher as they grow, so choose the smaller ones for ultimate flavor and tenderness.

Much like carrots, you should always remove the beet greens from the beets as soon as you open your box. The beet greens will leach the moisture from the beets and leave them soft. Don’t cut the greens off at the beet though, leave about an inch of them on. If you are cooking the beets whole, cook them with this inch of green on to prevent the color of the beet from leaching out into everything you’re cooking.

Don’t throw those beet greens away though. They are tender and sweet. You can chop them up and throw them in salads or saute them like you would kale or spinach. Beets contain a significant amount of folate, in addition to their fiber content.

We recommend roasting beets in our summer vegetable roast or pairing them with horseradish in our Roasted Beets with Horseradish Crème Fraîche. For our complete listing of beet recipes, click here.

Summer Beet and Radish Slaw

  • 1 bunch beets (use a variety of colors for the prettiest picture)
  • 1 bunch radishes
  • 2 Tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp oil of your choice (a mild oil such as extra virgin olive oil or grapeseed oil)
  • Salt and pepper

Wash the beets and radishes and grate them coarsely. We recommend grating them into separate dishes since the beets will leach color onto the radishes.

In a bowl, whisk together the vinegar, mustard, and oil. Season with salt and pepper.

Right before serving, place the grated beets on a plate and top them with the grated radishes. Drizzle with dressing and serve.

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