Thursday, September 9, 2010

Beets




Beets....I can't lie. I hated them as a kid. The root of leafy vegetable, the beet has often been the object of bad press. I'm not sure what it is exactly, but kids everywhere seem to turn their noses up at them, almost as much as the dreaded brussel sprouts. Their flavor is a bit peculiar, I'll give you that, but they are so rich in nutrients, they are a vegetable that we should definitely try to get into our veggie routine.


Beets are solid sources for antioxidants, key for the upcoming cold season, as well as being rich in potassium, vitamin C, magnesium, sodium, and betaine- a great aid to cardiovascular health.

Of course the typical ways to serve beets may be pickled, or simply boiled, however, their life goes far beyond these two applications. Try slicing them thinly and baking them to make chips, or pureeing them into a better than average sauce. Beets have all sorts of great positives to them, I'm sure we can find a way to make them a kid friendly food!



2 comments:

newlywed said...

I confess...I have always been a lover of unloved vegetables, such as beets, brussels sprouts and cabbage. All three of these are very good roasted (in my biased opinion)!

Lauren said...

I think you should experiment with roasted root vegetables this autumn. Beets (both regular and golden), turnips, various kinds of carrots and potatoes are delicious slow roasted with a few simple spices. I first had this delight as a sidedish at Henrietta's Table in Harvard Square about 5 years ago and have prevailed upon my mother to make her own version every fall since!

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