Summer Veggie: Beets
29 Aug, 2012
By Loop Contributor
From our friends at Farm Share, delivering New York State farm produce to Westchester and other areas.
In addition to the usual red variety, we sometimes receive beautiful golden beets, and pink-and-white striated Chioggia beets in our Farm Share boxes. Unless a red color is important to the dish, the type of beet isn’t important to the taste of a recipe.
These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. They are nutritional powerhouses, high in Vitamin C, manganese and potassium, as well as an unusual mix of anti-oxidants. Both the greens and the roots are edible and easy to prepare.
Marinated Beet Salad
Wash beets thoroughly. Put in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with salt.
Cover tightly and bake the beets in a 350 degree F oven until they can be easily pierced with a sharp knife (about 45 minutes). Uncover and cool. Slip off skins. Cut into 1/4 dice and sprinkle with:
1 teaspoon vinegar (red wine, sherry, or white wine)
Salt to taste
Let stand for a few minutes to allow the beets to absorb the flavor. Toss with:
1 to 2 teaspoons extra-virgin olive oil
1 tablespoon mint