I warned you that I’d try getting you to eat a BEET.
Enter the GOLDEN BEET!
First of all, I’m obviously on a SALAD kick.
Second of all, and more importantly, on a BEET NOTE: If you haven’t seen it, heard of it, or are plain disgusted by the word “beet” the good news is a that it’s a little less “earthy” on the flavor front. So even the “dirt” haters out there might want to try it. Well, I don’t like thing that taste like dirt either, but I have a really wacky palate sometimes and there’s something about knowing it’s GOOD for you that makes me want to eat it. The best way to boost the flavor is truly through roasting this veggie. So that’s what I did.
Oh happy day at whole foods last week when I spotted the beets and grabbed a handful of them figuring I’d decide how to prep the dense bulbous veggie later.
Speaking of, have you ever done that? Just grabbed a food you have no idea what to do with and then figure it out later? What fun, I love the spontaniety of choosing a new food and tinkering around with the endless possibilities in my mind. Anyone use a fiddlehead yet? Oooooh, you’re in for it. Google it, NOW or CLICK HERE. They’re not in season yet, but just you wait.
Okay, you know beets are good for you. SO here’s some other stuff to know.
GOLDEN BEETS: Are “Nutrition Rockstars” because of their folic acid, potassium, beta carotene, Fiber and Vitamin C content. Besides all that…
Purchasing: Available all year round but peak in the Fall. Choose beets that are firm, smooth skinned and unblemished. BONUS! The greens are also edible, in fact, they’re the most nutritious part of the whole package! While I didn’t use them today, you can by all means eat the greens. Just look for very bright and lively looking ones.
Try this for the BEET GREENS! (maybe use turkey bacon?).
Storage: Store unwashed beets (the bulb) in an airtight container squeezing out a much of the air as possible for up to 4 weeks. Separate the greens, but store the same way.
WHAT ABOUT THE GOJI?
Now, I’m not one for the fad foods, gimmicks, etc. BUT I like to try new things. It’s that simple. And I had to try a dried Goji just because…well you need VARIETY, remember? (CLICK HERE FOR GET HEALTHY Starting NOW). Anyway, Goji berries are chewy little mongers having a somewhat sweetened flavor that is a nice topping for things such as smoothies, yogurts and salads. Oh and I haven’t tried yet, but they’ll likely go in a pancake, or baked good of some sort soon. Want to know MORE about the GOJI? CLICK HERE-WebMD did a good job.
“GOLDEN ROASTED BEET SALAD”
Serves: 1 (easily doubled)
- 1 golden beet per salad (I bought 3 beets and devoured them all!)
- salad greens (I used a handful of spinach)
- balsamic glaze (for drizzling)
- 1 tablespoon or so of walnuts, crushed (or any other nut-crush with a meat mallet or just use your fingers)
- 1 tablespoon of crumbled goat cheese (or feta, mmm)
- goji berries (optional, adds a sweetness, or use dried cherries/cranberries)
- pepitas -CLICK on link for pepita info and another recipe. (optional, just adding more color and crunch here)
Preheat oven to 425 degrees F.
- Rince the beets gently then slice the ends off (use the greens if you wish) and place on baking sheet with a piece of parchment paper on top.
- Drizzle the whole beets with olive oil and place in oven.
- Roast for approximately 40 minutes, or until you can sort of jam a fork in it with ease.
- Pull beets out of oven and let cool a bit. Using a paper towel (you might want to wear gloves to dodge the yellow pigment), start peeling away the skin. Yes, you’re going to get messy here. The skin should remove easily though. Fingernails are also handy here.
- Slice beets into whatever size you’d like to chew on (say 1/4 of an inch) and mingle amongst some salad greens (on top, in between, tossed amongst).
- Drizzle with balsamic glaze (recipe link above) and/or some olive oil and vinegar (I like rice vinegar).
- Sprinkle with walnuts, goji berries, goat cheese and pepitas!
- Try Grating beets on top of soup or even on a salad! YES, use that cheese grater for a vegetable, or if you’re super fancy schmancy try the mandoline. I need one of those! OXO makes a good one and you can impress people with perfectly sliced food (unless you have MAD knife skills, as I do, ha!)
Serve on a pretty dish and ENJOY!
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HAVE YOU TRIED GOLDEN BEETS YET?
DO YOU HAVE ANOTHER USE FOR THEM?