Beets are good for you! Grown year-round, beets are a particularly enticing choice during the winter months when so few vegetables are available. Beets get their color from betacyanin, an antioxidant that reduces inflammation. The root vegetable also provides fiber, folate, manganese and potassium.
Choose the best beets available in the market; choose firm beets with unwilted greens. The smaller beets are sweeter and tender. To prevent beets from drying out, trim the stems to an inch. Use the cut off greens in soups and stews. Beets will keep for three weeks in the fridge. Scrub well before using.
Simple cooking idea; use the beets on pizza. Spread a mix of ricotta and goat cheese on naan; toss sliced roasted beets and red onion in olive and add to the pizza. Cook in a 450-degree oven for about 10 minutes. Top with beet greens dressed in olive oil and vinegar. Allow the greens to wilt on the hot pizza before serving.
Pickle the garden beets to savor the root vegetable all year.
Quick Garden Fresh Pickled beets
3 lbs. beets
2 cups vinegar
1 cup water
3/4 cup sugar (add more to taste)
Cheesecloth of spices: pinch red pepper flakes. Pinch pickling spice, 8 peppercorns, 8 whole allspice, pinch of salt, 4 cloves garlic and 2 tsp. sliced onion
1. Clean and cut beets into quarters or slices.
2. Simmer vinegar, water and sugar over low heat until sugar is dissolve. Combine cheesecloth spices in large piece of cheesecloth and tie tightly. Add to the vinegar mixture and bring to a boil. Reduce heat and simmer until beets are tender. Do not overcook the beets!
3. Remove the cheesecloth spices. Pour and spoon beets and juice into clean large mason jars. Refrigerate when cooled to room temperature.
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