Veggie of the week: BEETS!

If you’re anything like me, you stick to the things that you know best, you know the simple things in life. After-all, with our super busy schedules and lack of attention spans these days, who wants to try something new, let alone a vegetable lol.

Well, I’m here to tell you that venturing outside of your comfort zone with food is not so hard, especially if you have someone testing it out beforehand, ie, ME!

Each week I’ll share basic info, tips, and recipes for a specific veggie and/or fruit!

This week happens to be… BEETS!

Prior to researching and experimenting with them, I pretty much thought as a child would and quenched at the idea of eating what seemed to be an old person’s veggie lol.

But after playing around with them, they’re not SO bad! Wait…I actually kinda like them. And I’m a pretty honest person. 🙂

Beets 2

What: Beets – the beetroot and the greens

Where: In the produce section of your local grocery store. After buying, store the topless roots in a bag in the fridge. The roots should last a couple of weeks up to a month, but the greens will only last for about a week or so.

When: An annual cool season crop so it’s probably available in stores year long.

Why:

  • They help purify your blood and liver
  • They contain more iron than spinach
  • They contain folate, vitamin C, vitamin B6, and thiamin among other essential vitamins and minerals

How: Wash, cut stems separating the root and greens then: roast them, or juice them for smoothies, grate them for a salad, or saute the greens.

While researching, I found this cool website full of recipes! Check it out -> Beet recipes

Stay tuned, tomorrow I will share a video of my attempt at a recipe and my family’s reaction!!

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2 thoughts on “Veggie of the week: BEETS!

  1. Queen says:

    I was going to buy a bunch today, but realized I gave away my crock pot. I like cooking them in that type pot becauuse they take a while to cook. I’m going to check out the other recipes you mention. Thank you!

    Like

  2. Triby Jackson says:

    Preheat oven to 400. I slice the beets & place them on a foil lined pan. Be sure to spray some non-stick oil on the foil. I then place the sliced beets on the foil w/a lil sea salt, garlic & olive oil, then bake for about 40 minutes. (If they’re old beets you may want to add a thin layer of water to the pan) Then top the roasted beets w/goat cheese until the cheese just starts to brown & bubble. Once they come out of the oven, drizzle w/balsamic vinegar.

    Like

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