Let’s Talk About Beets!
What do beets taste like?
Beets have a sweet, earthy flavor. Roasting beets brings out more of the sweeter flavor, as the sugars caramelize.
Are beets good for me?
Beets are very nutritious and one of the ultimate blood building foods! They are rich in iron. Their vibrant color is an indication of high antioxidant levels.
*Some studies show beetroot juice supplementation may lower blood pressure and increase blood flow.
*Beets are rich in vitamins C, A and K, which contribute to good bone health, along with several other B vitamins, which may protect against dementia and memory loss by improving blood flow to the brain.
Fun fact: Beets contain nitrates which increases oxygen uptake, lengthening the time it takes to become fatigued, which allows people to stay active longer.
*Source: American Heart Association
I don’t think I like beets... How can I make them taste better?
Try roasting them —Beets roasted with oil and spices taste delicious, mild and sweet.
Add tart and sharp flavors—try enjoying roasted beets with goat cheese, spicy greens, citrus, pickled onions, fresh herbs and a tangy vinaigrette, or try our recipe for Beets with Chive Cream.
Add them into sweet things! Try adding grated beets into cake batter (just like carrot cake or zucchini bread). Beet chocolate cake is a great way to hide the beets - the earthy flavor is complimented by the rich chocolate, and you can hardly taste the beets! Steamed beets also taste great and look beautiful when blended into berry smoothies!
How to cook and eat beets:
Beet greens taste very similar to chard, with a sweet and earthy flavor. They can be chopped into strips or chopped more finely, added to soups, stir fries, rice dishes. You can also slow cook the greens with a splash of broth and a dash of vinegar or lemon juice and spices, as you would collard greens for a very tender, flavorful side dish.
To boil/steam: I prefer to boil and steam beets whole and with the skin on, which helps them retain more of their vibrant color compared to cut or peeled beets (although, to reduce cook time, you can half or quarter the beets). Add beets to a pot with a couple inches of water or enough to submerge the beets. Cover and bring water to a simmer. Steam until a knife slips right through the largest beet. Strain, rinse under cool water. Once cooled, use your fingers to peel off the skin (which you can discard). Slice or chop beets, enjoy as is, add to smoothies or baked goods, or dress in your favorite vinaigrette and add to salad.
To roast (sliced/cubed): Preheat oven to 400F. Peel beets and cut into even sized slices or cubes. Toss in olive oil and spices. Roast until tender and caramelized (time will vary based on size of beet pieces). Roasted beets taste savory and sweet, and they pair well with other roasted root vegetables, toasted nuts and cheese.
To roast (whole): Rub whole beets with oil, or wrap each beet in foil. Roast on a sheet tray for 40 minutes or longer, until a knife slips all the way through the largest beet. Enjoy roasted beets as a side dish, added into salads, bowls or wraps.
To sauté: Peel and slice beets. Cook with oil, spices and other vegetables (cabbage, potatoes, parsnips, carrots etc.) if desired. You may want to add a splash of water or broth into the pan and cover, to help the beets cook all the way through.
To microwave: Use small beets or quarter into smaller pieces for quicker cook time. Pierce each beet with a fork or knife a few times to allow steam to release. Wrap each beet in microwave safe parchment paper. On a microwave safe dish, microwave the beets on high for 6 minutes per medium sized beet or 10-12 minutes per pound of beets. When they are done, a knife will slip through easily. Let them cool, then unwrap them and gently rub off the skins with your fingers. Use these beets in the same way as steamed or whole roasted beets.
To prepare raw: Peel the skin and use a grater to make small shredded pieces. Add raw beets to salad, coleslaw, baked goods or smoothies. Beets can also be juiced. They taste great in combination with other fruits and vegetables such as oranges, celery, pineapple, apple, carrot and ginger.