I used to hate vegetables other than carrots, peas and potatoes. I would hide broccoli, give the dog my tomatoes under the table, and flat-out refuse to eat anything that looked funny or I just decided to hate. I was very stubborn about my veggies. And until the past few years, I still wasn’t very adventurous.
Recently, I discovered I like beets. Who knew they were so good?
In the past, I always thought of them as the gross pink things that had a slimy texture and came out of a can at holidays. But as I am known to do, I recently sampled them off a friend’s plate at a restaurant and loved them!
They are a bit time-consuming to make, but the finished product is worth the wait. I decided to cook a bunch last night to use in sandwiches and in salads this week.
The first step in using beets for anything is to roast them. Chop off the stems and bottoms, and give them a bit of a wash to clean them up. Put them in a small baking dish with 1/4 cup water.
Cover with foil and roast at 400° for 35-50 minutes, depending on the size of the beets, until they are fork-tender.
Let cool slightly and peel off the skins with your fingers. Be careful not to burn yourself! Serve warm or finish cooling depending on what you are using them for.
Last night I made a sandwich for dinner using the beets, brie and avocado…
and a salad for today’s lunch using the beets, goat cheese, dried cherries and pomegranate blueberry vinaigrette…
One the beets were roasted, all of the recipes are super simple! And they’re healthy too, since beets contain folic acid, calcium, antioxidants and potassium…all good things! Just watch yourself with the cheese, it’s my weakness too.
Roasted Beets (from Yum Sugar)
1 bunch beets
1/4 cup water
Preheat oven to 400°
Trim stems and bottoms off beets
Wash to remove any dirt on the skin
Place in small baking dish
Cover with foil
Roast in oven for 35-50 minutes until beets are fork-tender
Remove from oven and let cool slightly
Peel of skins using your fingers
Serve warm or let cool depending on your plan for them!
1 serving=1 cup of beets
Beet, Brie and Avocado Sandwich (own recipe)
1 beet, roasted and sliced
1 oz french brie
2 slices multigrain bread
Spread/smash avocado on 1 slice of bread
Spread brie on remaining slice of bread
Add beets and lettuce to one slice, place the other on top to form a sandwich
Yields 1 sandwich
Beet, Goat cheese and dried cherries salad (own recipe)
1 beet, roasted and cubed
1 oz goat cheese, crumbled
1/8 cup dried cherries
2 cups lettuce
1 serving vinaigrette of your choice (I used low-fat pomegranate-blueberry)
Combine beets, cheese, cherries and lettuce in a bowl
Toss with vinaigrette
Yields 1 salad
p.s. Adding sliced almonds or walnuts would also be a great addition if you have them on hand.