I’ve been a fan of beets for as long as I can remember. Mom used to cut off the greens, wash the skins thoroughly, and then simmer the roots for 20-25 minutes. (A large beet may take up to 45 minutes.) Once the little darlings softened up, she’d gently peel the outer skins off, slice the red juicy flesh, and add a little butter for extra flavor. (Note: They’re so sweet that they don’t need much of anything to increase their deliciousness!)
Beets are rich in Folate, Potassium, and Manganese along with a respectable amount of Vitamin B6, Vitamin C, Iron, Magnesium, Phosphorous, and Copper. Beet greens serve up more vitamins, minerals, and fiber than the beet root and are lower in calories, fat, and sugar. So, I make a point of eating the greens and the roots.
If you don’t mind getting red dye all over your fingers, go ahead and dive right in! Otherwise, wear gloves or buy the orange beets instead of the red ones. They’re just as tasty.
Here’s what I do:
- Cut off the beet tops and wash them thoroughly. Get rid of the center spine and slice into strips.
- Wash the beet roots and simmer them on the stove top until tender when pierced with a fork. Let cool briefly and then remove the outer skin and slice.
- As the beet roots near the end of their cooking time, stir fry the beet greens in oil or vegetable broth until they wilt.
- Place the beet greens and sliced roots on the plate and drizzle with an oil, vinegar, and spicy brown mustard salad dressing.