Don’t Miss A Beet
Why do beets get such a bad rep? I can’t say that I have ever craved a fresh beet salad or willingly picked a raw sliced beet over a piece of cheesecake (who would?!)… but I’m starting to warm up to their earthy taste and appreciate all of their healthy properties.
Unless you’re a die hard beet fan, the best way to get this red veggie down the hatch is by adding distraction through other ingredients – in this case, heirloom tomatoes and freshly shaved pecorino cheese with flecks of black truffles. Although you can boil, sautee or even steam beets, eat them raw to best preserve their health benefits (low in fat, high in folic acid, potassium and fiber, plus loaded with antioxidants linked to preventing heart disease, cancer and some birth defects).
If you decide to cook the beets, wash, remove the stems and let boil for approximately 20-30 minutes depending on their size. Drain the water and (using rubber gloves) gently peel off the skin with your fingers. The green leafy tops you removed earlier can be chopped and cooked like spinach, offering beta-carotene, folic acid, chlorophyll, potassium, vitamin C and iron.
