Golden Beets

I wanted to name this post "We've got the beet, we've got the beet, we've got the beet...yeah! We've got the beet", but thought it was a bit too corny (though I will be singing this song for the rest of the week!)

So right now we are starting to enjoy our golden beets.  What are these you ask?  Well, the are a beet that is golden in color and a bit more sweet than a regular red beet.  They are one of my all time favorite foods.  Plus you don't look like you have killed someone when preparing them.

I find the best way to prepare these beauties is to really look simply.  No fuss, not a lot of seasoning, no vinegar or pickling, just clean and simple.  Here are two of the best, easiest and most delectable ways I know to enjoy this amazing vegetable.  Find some at your local farmers market or grow some yourself for next year and you won't be disappointed.


Simple way 1:

Cut off the tops, peel and finely chop into a salad. (Doesn't get easier than that does it?)

Simple way 2:

Cut off the tops, (peel if you want to), coarsely chop.  Place in aluminum foil or baking pan that has been greased (I usually grease with a bit of olive oil).  Drizzle a bit of olive oil on top of the chopped beets.  Add a touch of sea salt.  Fold up aluminum foil into a packet and cook on the grill at medium heat for 20-25 minutes or until tender.  If baking in the oven, cover the pan with foil and bake at 350 degrees for 20-25 minutes or until tender.

FYI: If you choose not to peel the beets before cooking, once they are cooked, the skins will slip right off.

So please enjoy this fantastic veggie if you can find them.  They are worth the price at the market and definitely worth growing yourself.  I am anxious to create a recipe using them with my spiral food slicer! Look for that in the next few weeks!

Enjoy!

Shelley Allen

Health Coach, MS OTR/L

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