Beets

Beets are one of the great root vegetables and I just got some direct out my cousin’s yard grown in 100% bio-dynamic earth. I couldn’t believe it when he told me he had beets growing the winter (ok the end of winter, but still.) We walked out back and there in his raised bed under some reclaimed windows was a crop of beets nestled in the dirt. Now before we went out back he had asked me how many I’d want. Being the beet lover that I am, I said, “10…15… whatever you’ve got that you’re willing to part with.” That was until he pulled the first one out of the ground. They were at least 3 times the size of a beet you would find at the store. I ended taking 5 and let’s just say beets will be a staple in my kitchen for the next weeks. There are many different ways you can utilize beets and roasting them may be one of my favorites.

There are many different ways you can utilize beets and roasting them may be one of my favorites.  Lots of recipes call for the beets to be wrapped in foil and roasted. This does work but I rarely do that. If they are organic (which I always try to buy and in this case there was no way I was peeling these beauties.Roasting Adding balsamic or citrus can “zest” up a dish as can adding some fresh goat cheese and arugula (rucola).

Tonight, I simply sliced them and added a sprinkling of sea salt and roasted them for 40 minutes in my cast iron. Beets do have a high sugar content (one of the highest in the root vegetable department). A cup of cooked beets

but also have a high fiber content which can be helpful to those suffering from constipation. They are high in folic acid, Vitamins A & C and minerals. They stimulate the detoxification functions of the liver and have a high antioxidant content due to their deep purple/red color. Tomorrow, I’m thinking of a creamy beet and coconut soup.

I have some fermenting and tonight cooked some up as an addition to my chicken salad.