Beets are hard to beat in the nutrition category – you can tell by their gorgeous color that they’re great for your health! They’re -packed with good-for-you calcium, sodium, vitamin A, chlorine, sulfur, B6, iron, potassium, choline and folate. It’s easy to grow your own beets; they’re not very picky about soil and sunlight.
There are lots of ways to prepare beets, including juicing, pickling, broiling, roasting and slicing or grating them into salads. They taste sweet because they are naturally high in sugar, but they’re low in calories – and very filling.
Some more ideas on how to enjoy beets:
BEET BUYING ADVICE: Choose beets that are smooth and firm. If you aren’t going to eat them right away, cut the greens off and store them separately, in plastic bags, in the crisper drawer of your refrigerator. They’ll last a couple of weeks.
Another great thing about beets – though most people cut the green tops off and throw them out, they’re delicious too. Beet greens are a lot like chard. They’re delicious sautéed in a bit of oil and garlic and can be served with pasta, in a salad or as a side dish.
Fairgate Farm Recipe: ROASTED BEET HUMMUS
At our recent Fairgate Farm “Farm-to-Table” Workshops, Stamford Hospital Population Health Dietitian/Chef Gavin Pritchard taught us how to make beet hummus.
What you need:
What you do: