Root for Healthy Eating - Beets

Fresh beets, ruby-red, crunchy, and sweet, are anwater. Add lemon juice and a dash of salt, and
appetizing addition to your table. If you've beenthen bring to a boil. Cover and simmer for about
exposed only to canned beets, our fresh beet30 to 40 minutes until easily pierced with a knife.
recipes will be a revelation. And since beets offerDrain, and then add cold water to the pan. While
a variety of health-improving benefits, we hopethey're warm but not hot, peel the beets (the
you'll find one of our recipes to be a great way toskins should come off easily). Move on to the
reintroduce yourself to them.next step, or store the beets in the refrigerator
Beet roots are especially rich in folate, which isuntil you're ready.
essential for normal tissue growth. In fact, duringMelt butter in saucepan over low heat. Add
pregnancy, a woman must get enough folate tomustard, cinnamon, cloves, and juice and stir for
protect her baby against defects of the spinalseveral minutes until dissolved. Add honey, salt,
column. And betacyanin is the pigment that givesand pepper.
beet roots their vibrant color. Several studiesCut the cooked beets into cubes, and add to the
have shown that this antioxidant is an impressivesauce. Toss gently, and stir occasionally until beets
cancer-fighter.are heated through.
Beet greens are an important edible part of theTofu with Beet Greens
beet because they are a rich source of calcium1 cup baked tofu cubes
and potassium. Calcium is a necessary mineral for1 lb. beet greens
the health of teeth and bones, and not getting1 Tbs. olive oil
enough can be harmful to health. In fact,1 medium onion, chopped
according to the American Academy of2 cloves garlic, mashed
Periodontology, those who get less than 500Soy sauce to taste
milligrams a day of calcium are about twice asWash the beet greens and drain. Then remove
likely to have periodontal disease. And, as a partthe stems and shred the leaves.
of a reduced-calorie eating plan, calcium has beenHeat the olive oil in a pan. Add the onion and
recently shown to help control abdominal fat,saute until translucent. Add the tofu and cook until
which has been linked with higher risks forthe tofu just begins to turn brown.
cardiovascular disease.Add the beet greens and stir fry about 4
Potassium, also abundant in beets, is significant,minutes. Add the garlic and cook 1 more minute,
too. Potassium is an electrolyte. Electrolytes haveor until the greens are cooked. Add soy sauce
several functions, but an important one isand cook for another minute.
regulating the metabolism. Although mostTip: If you don't enjoy tofu, substitute cooked,
Americans get more than enough sodium, which iscubed potatoes, and use salt instead of soy
another electrolyte, we may not be getting all thesauce.
potassium we need to keep our electrolytes inBeet Salad with Cheese and Pine Nuts
balance, so eating beets can be a good strategy.5 medium beets
Recipes1 Tb. lemon juice
Beet juice, beautiful as it is, will stain almost1 bunch beet greens, leaves not longer than about
anything it comes in contact with. As you prepare8"
these recipes, you might want to use an apron,3 Tbs. olive oil
disposable gloves, and cutting board that can2 Tbs. balsamic vinegar
easily be washed. If you get beet juice on your3/4 tsp. Dijon mustard
hands, try washing them with lemon juice toFreshly ground pepper to taste
remove the color.1/4 cup toasted pine nuts
Roasted Beets2 cups arugala
Small- to medium-sized beets2 scallions, finely chopped
Canola oil1/4 cup soft goat cheese or feta cheese
Dried thymeGently wash beets just before cooking. Trim
Dried oreganoleaves from beets, leaving about 1 inch of stem.
SaltPut beets in a saucepan and cover with cold
Cut off the root and stem ends of the beets,water. Add lemon juice, and then bring to a boil.
and then slice. Toss slices in enough canola oil toCover and simmer for about 40 minutes or until
coat, and sprinkle with the dried herbs. Spreadeasily pierced with a knife. Drain, and add cold
slices out on a roasting pan. Roast at 400 degreeswater to the pan. While they're warm but not
for about 25 to 30 minutes, or until easily piercedhot, peel the beets (the skins should come off
with a knife. Sprinkle with salt and serve.easily). Allow beets to cool completely, and then
Honey Mustard Beetscut into cubes.
1 lb. beetsWash beet greens, remove stems, and chop
1 Tb. lemon juiceleaves into bite sized pieces. Bring a large pot of
2 Tbs. butterwater to boil. Drop greens into boiling water, and
1-1/2 tsp. dry mustardcook for 30 seconds. Remove greens, place in
1/8 tsp. cinnamoncolander, run cold water over them to stop the
Pinch of powdered clovescooking process, and allow to drain. When drained,
2 Tbs. orange juicegently squeeze excess water from greens.
2 Tbs. honeyTo a small jar, add olive oil, balsamic vinegar,
Salt to tastemustard, and pepper, and shake well to mix. Put
Freshly ground black pepper to tastebeet cubes, beet greens, toasted pine nuts,
Gently wash beets just before cooking. Trimarugala, and scallions into a salad bowl. Pour over
leaves from beets, leaving about 1 inch of stem.the oil and vinegar mixture. Slice cheese thinly, and
Put beets in a saucepan and cover with coldscatter on top of salad.