We’ve Got the Beets!
Enjoyed these colorful, grilled beets for dinner last night. Their beautiful, earthy flavors bring the farm or garden to your table.
Originating in the Mediterranean, beets are members of the beta vulgaris family like Swiss Chard. Buying beets at the farmers’ market, as I did, or growing your own, beets give you two for the price of one. Both the roots and the leafy green tops are delicious and nutritious.
Nutrient-dense, a cup supplies 75 calories, 3 grams of fiber, potassium, folate, magnesium, iron, phosphorus, and B vitamins. The leafy green tops are nutrition powerhouses, too. With only 39 calories per cup, they supply 4 grams of fiber, vitamins A, C, and K, potassium, magnesium, iron, and calcium.
Both are also excellent sources of phytochemicals, healthy plant compounds that have been linked to improving heart health, cancer prevention, and healthy aging. Some of the specific phytochemicals in beets - phytosterols, betanin, and inorganic nitrites and nitrates - may help lower cholesterol levels, help prevent DNA damage, and improve athletic performance, respectively.
The roots are excellent raw, grilled, boiled, braised, roasted, sauteed, steamed, and pickled. They are also excellent cooked in a pressure cooker or instant pot. Prepare the greens as you would any other leafy green vegetable.
To make these grilled beets, cut off the tops, scrub the roots, peel them, and cut in half. Next, brush with olive oil and grill in a grilling pan or grill grates. Add herbs of your choice, salt, and pepper, and grill until soft, about 30 minutes. They can also be seasoned, wrapped in foil and grilled whole. Let cool a little before unwrapping.
Enjoy fresh beets this season, preserve some for winter, and always let the beet go on.
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