This amazingly healthy root vegetable has become a favorite of mine, and my husband I must add. They are low in calories, high in fiber and phytochemicals, has significant amounts of vitamin C, and also a good source of flavonoids, niacin, vitamin A, and even more goodies! Plus, they are pretty!!!
(simmering with rosemary, before being strained)
The first time I made them he was extremely skeptical, but I cooked it so he tried it. The next trip to the market included his words "Hey, why don't we do those beets again?" Heh... heh... heh!
(chopped greens)
Not only is the root fantastic, and can be roasted or simmered, but the greens are awesome too! The first time we did the beets, we rubbed them with a little olive oil, then pricked them with a fork and baked the roots for about an hour and 20 minutes, then the skins slipped right off and I diced the now roasted beet root and sauteed it with the chopped up greens and stems in a little olive oil and garlic.
(olive oil and garlic in a medium hot pan)
Next, we decided to try simmering them with some garlic until tender, then doing the saute with greens again. WOW! Not only does the house smell amazing from the rosemary, which is also very healthful, but dinner is served! This is a fantastic side dish we should all be adding to our diets. It's earthy taste, and supple texture is complimented by the fantastic color and incredible taste.
(greens sauteing in the olive oil and garlic)
The fresh beets we picked up at the farmers market this weekend are cooking right now, and my mouth is watering in anticipation.
(beet roots and greens finishing their saute)
Try it. You won't be sorry!
Oh, those pictures are so pretty! I must try these beets. The only way I have ever eaten them is canned, mixed with vinegar and sugar. By the way, my apple pie was gone in one evening. If this is even half as good, Id better make a double recipe.
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