I absolutely love cooking with beets. They are one of my favorite vegetables and I find their color to be wonderful, their flavor so dynamic, and the variety of ways to eat them enormous. I love making them and ordering them out at restaurants. But beets get a bad rap, and I’m not sure why. They are delicious and nutritious. Beets are amazing and after reading, you’ll love them too!
For a long time beets were something I never made at home. If they were on a salad, pickled, or cooked in a dish I’d order them. But I was intimidated by cooking with them at home. How silly of me. Beets are SUPER easy to cook with! Once I learned that, I jumped at the opportunity to buy them regularly. My favorite way, and by far the easiest way, to prepare beets is roasting them. I always cut the greens off of the beet and peel it. You can either halve the beet, or keep it whole. I always season mine with olive oil, pepper, garlic and dill. Wrap that bad boy in aluminum foil and roast it at 450 degrees F. It will take about an hour to get good and soft. Then go ahead and do anything you want with it in terms of a meal. Use it later to top on salads, or make some couscous and put the beets on top with crumbled goat cheese. You now have a delicious and healthy meal that was super easy to prepare.
By roasting the beets in advance and keeping them in the fridge, you can then add them to a ton of different dishes. But you can also roast them up with a myriad of other vegetables. Chop up your beets with sweet potatoes and roast those bad boys together. They mix extremely well. You can season them however you like, and the combination of olive oil and lemon juice works perfectly. You don’t have to do too much to get a great dish out of your beets.
Recently I roasted beets and decided I wanted to make them into a soup. No problem! I chopped up some carrots and celery, sautéed them, then added vegetable broth and the already cooked beets. I then added cabbage to finish off a delicious cabbage and beet soup. I really let all the veggies meld together in the soup and it was super tasty and wonderful!
I originally got into beets by juicing them. My favorite juice is beet, carrot and ginger. You just have to be careful to balance our your veggies. Raw beets can be very overpowering and I find it’s good to strain the juice a bit, so it doesn’t get too pulpy. You can also dilute your juice by first using half a beet, two carrots and a small piece of ginger root, juicing them all together, and then cutting the juice with sparkling mineral water. It’s refreshing and wonderful.
I’ve yet to venture into pickling my own vegetables, but it’s something I really want to do, and you can bet I’ll be pickling beets! I love some good pickled beets. Pickled vegetables have great health benefits and including beets is a no brainer.
Cooking with beets is easier than ever. A simple way to start using them is to peel and shred your beets, then add them to salads, couscous, or even into wraps. Once you start embracing beets you won’t ever go back! Just remember, they do have a tendency of turning your poop red, so don’t get scared after you eat them.
Start experimenting with beets and let me know what great recipes you discover along your way!
Mandi Mellen is Lead Editor, Staff Writer, and Featured Vlogger at BuzzChomp. She’s an actress, writer, and producer. Get lost in her youtube comedy channel PillowTalk TV. Follow her on Twitter, Facebook, Google+, or Instagram
Photo credits to www.beetrecipes.org