The Versatile Beet
There are three common types of beets: red beets, golden beets, and Chioggia beets. Although I have never seen them at my farmers market, there are also white beets. The exterior of the Chioggia beet is reddish like the red beet, but its interior spiral color is what makes for wonderful presentations in any dish. Thinly sliced Chioggia beet rounds on top of your Vietnamese spring rolls dramatically displays the vibrant color.
Beetroots are a good source of fiber and have been found to improve digestion. Potassium and folate in beets help to lower blood pressure. This among other things makes beets a nutrient dense food that needs to be part of your meal each week.
There are three parts to the beetroot that can be used to make three different dishes. Most people use the root, chopping off and throwing away the leaves and stalks. Don’t be so hasty, you can eat beet leaves and they are healthy. The greens have all the same nutritional value as the root and can be sautéed like you would any other dark leafy green like swiss chard. Beet greens can be used in soups as a substitute for kale or swiss chard. Sautéing the greens with garlic and red pepper flakes makes for a quick side dish. Top it with toasted almonds and you have a healthy dish packed with flavor.
After stripping off the leaves from the steams, you have one more meal to make. The Stalks are great for pickling. For extra crunch in your salad, throw in diced, pickled beet stalks.
Tips for Using Beets
When you get your beets from the market, you want to use the greens that day or the next, otherwise they tend to wilt. If you leave about an inch and a half of the stalk on the beetroot, they will be less likely to leak out. Many people use gloves when working with beets in order to keep their hands from being dyed red. When working with them, be sure to rinse your hands, cutting board and knife right away to avoid stains.
The beetroot is also a good alternative in sauces. If you do not like tomatoes, you can use beets to create your pasta sauce. Onions, carrots, beets along with some herbs, like thyme and rosemary are cooked in a broth and then blended into a creamy sauce. The red beet has natural sugars which also make it a great alternative to tomato-based BBQ sauce.
Roasting beets is the most common way to cook them. Always cook beets until they reach the tenderness you want in the dish. By postponing peeling the beetroot until after roasting, you will find the skin comes off much easier. Coat the whole beet in avocado oil and season prior to roasting covered in aluminum foil ensures they become tender and delicious. The natural sugars caramelize and then you can serve them with a light lemon vinaigrette. A faster way to cook beets is to steam them. Never boil them, as the water can draw out the nutrients. You can then use them for a Beetroot tartare. Yes, it is misleading as the beet is not raw. It is just one of those dishes that looks like its meat counterpart and tastes wonderful.
Sometimes I forget how wonderful raw beets are in a salad. Peel, julienne, and add a dressing to make a quick salad. A more traditional way is to macerate the beet in salt and vinegar overnight and then mix with freshly grated horseradish for a little kick.
If you need some more inspiration on ways to cook beets, check out some of these dishes.