Fresh beets are nutritional powerhouses. They are high in:
folate
manganese
potassium
vitamin C
fiber
magnesium.
The leafy tops are high in:
beta-carotene
iron
calcium.
Bring your beets home with the greens intact and try one of our new recipes out below.
Roast Beets
Roasting is an easy way to cook beets. Doesn't take long and the skins slip off easily. Preheat the oven to 425 degrees. Cut the greens from the beets, and save them for later.
Scrub the beets and place in a baking dish. Add 1/4 inch of water to the dish. Cover and roast in oven for 30 to 50 minutes depending on size.
They are done when you can easily slide a knife in. Allow to cool and slip off the skins. Roasted beets are perfect on their own or add a slight drizzle of your favorite vinaigrette. Some people enjoy topping them with feta or blue cheese.
Beet Greens
The greens can be cooked like spinach. Steam uncovered in a pan with a small amount of boiling water (around ½" depth) or gently saute in garlic, olive oil and red pepper flakes
Nutritional Information: 1 serving (2 beets approx 2" diameter)
44 calories | Total fat: 0.2g | cholesterol 0mg | sodium 77mg | Total carbohydrates 10.0g (Dietary Fiber 2.0g | Sugars 8.0g) Protein 1.7 g
Vitamins & Minerals (based on DVA) Folate 20% | Vitamin B-6 3.4% | Vitamin C 6% | Magnesium 5.8% | Manganese 16.3% | Zinc 2.3%
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