Each week I'll write about a winter food and share some recipes using the special ingredient. First on the list is BEETS!
From WholeLiving.com:
Known for their earthy sweetness, beets have the highest sugar content of any vegetable. Nevertheless, they're low in calories, high in fiber, and rich in iron; they're also loaded with heart-healthy folic acid and the cancer-fighting antioxidant beta-carotene.
The leafy greens, which can stand in for their botanical cousin Swiss chard, are even more nutritious than the roots, with double the potassium, folic acid, calcium, and iron.
Can't say that I've really eaten beets other than in a salad (and in a well-made red velvet cupcake!), but I like them. I found some recipes that made them sound oh-so delicious too!
First one is from WholeLiving.com: Lentils with Ginger, Golden Beets, and Herbs
Serves 6
1 pound (about 6 medium) trimmed golden or red beets
1/2 cup water
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 cup (6 ounces) dried lentils, such as French green or black beluga
6 thin slices fresh ginger plus 1 teaspoon finely grated
1/4 medium red onion, finely diced (1/2 cup)
2 tablespoons red-wine vinegar
2 teaspoons honey
1 1/2 teaspoons whole coriander seeds, toasted and ground, or 1 teaspoon ground
Freshly ground pepper
1/4 cup coarsely chopped fresh mint, plus leaves for garnish
2 tablespoons coarsely chopped fresh cilantro, plus leaves for garnish
Directions
1.Preheat oven to 375 degrees. Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 to 55 minutes. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Toss with 1 teaspoon oil.
2.Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.
3.Combine remaining teaspoon salt and the grated ginger, onion, vinegar, and honey, and let stand for 15 minutes. Whisk in remaining tablespoon oil and the coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herbs, and serve immediately.
Read more at Wholeliving.com: Lentils with Ginger, Golden Beets, and Herbs
**This sounds like a great side dish for a hearty beef roast or yummy grilled chicken.
The other recipe I found is from nytimes.com: Sautéed Beet Greens With Garlic and Olive Oil
1 pound beet greens (2 large or 3 small bunches)
Salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper
Directions
1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
**This one uses the leafy tops of the beets and can be a substitute for spinach in an omelette, pasta salad, or quiche. If you're buying the veggie, why not use all of it?
