They can be lightly steamed, wilted or sautéed and served on their own or alongside the beet root as is done in the recipe below. If you usually discard the tops, I’d really encourage you to try finding a use for them this time. Additionally, beets and their greens are packed with fiber, calcium, iron and vitamins A, C and K to name a few. The pigments found in beets that give them their characteristic colors are actually phytonutrients and antioxidants that have a whole host of health benefits. Once beets are cooked it is much easier to peel them. They should be cooked whole with the skin on and the root tail intact in order to retain all of the valuable water-soluble nutrients. They can be roasted, boiled, baked, sautéed and grilled. The tops are edible as well, so it’s like getting two vegetables in one!īeets can be eaten raw, however they are usually cooked. Early in the season we harvest beets with their tops still attached. Red beets generally have the most intense beet flavor while golden and Chioggia beets are usually more mild in flavor, but equally sweet. When customers at market ask me what a beet tastes like, my answer is often “sweet and earthy, but not the flavor of dirt.” We grow three different colors of beets including the traditional red beets as well as golden beets and Chioggia beets (also known as candy-striped beets).
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