The one vegetable I really disliked while growing up was the beet. In fact, I didn't start eating them again until this year. Most of the beets we ate when I was younger came from a can. Eating them fresh has turned me into a beet lover. They're a little sweet and irresistable with a pat of butter and a pinch of salt.
So, if you're not a fan of beets, give them another chance and practice some of the cooking tips below. Maybe one of these new recipes will win over your taste buds and get beets back in your diet.
5 reasons why you should include beets in your diet:
1. rich in antioxidants
2. the greens of the vegetable have a higher iron content than spinach
3. rich in dietary fiber, vitamin C, magnesium, iron, copper and phosphorus
4. high in carbohydrates and low in fat
5. supports detoxification
5 tips for buying and cooking beets:
1. Select beets whose roots are firm, smooth-skinned and deep in color
2. The leaves attached to the beet root are edible and you can prepare them like spinach (Maybe saute them in butter with some garlic and onions). If you are going to eat the greens, choose beets that have fresh, lively leaves.
3. Do not wash beets before storing, only right before cooking them. When cleaning them, be gentle and be sure to cut off the top and bottom and get rid of any dirt. Peel with a potato peeler before cooking or gentle rub off the peeling after cooking.
4. You can peel and grate uncooked beets and add them to a salad.
5. Beets are delicious steamed for 15 minutes and topped with butter and a little bit of salt. Note that steaming them longer than 15 minutes will heat away a lot of nutrients.
Note: Beets can also be boiled, but to retain all the nutrients it's best to steam them or eat them raw.
5 recipes to try (use organic ingredients when possible):
1. Roasted beets and sauteed beet greens (I wouldn't cook them a shorter time than the recipe calls for so you get more nutrients)
2. Grated raw beet salad
3. Roasted Vegetable Ragout
4. Golden beet salsa
5. Beet slaw