Beets are high in many vitamins and minerals, including potassium, fiber, vitamin A, and iron. Beets also help purify the blood, assist the liver, and prevent many types of cancer. Beets are available almost year-round, from early summer through the winter.
Red Root Salad
3 medium carrots, peeled and thinly sliced
3 cloves garlic, smashed
1 tablespoon shredded orange zest
1/3 cup chicken or vegetable broth, or water
2 medium beets, cooked (see warm roasted beet salad), peeled, halved, and sliced thinly
1 ½ tablespoons balsamic vinegar
1 teaspoon olive oil
Salt and pepper
Whole lettuce leaves, washed and dried
4 green onions (scallions), trimmed and thinly sliced
Place the carrots, garlic, zest, and broth in a small saucepan. Bring to a boil, reduce the heat, and simmer until the carrots are wilted but still crunchy, about 4 minutes. Drain, discarding the garlic and zest, and chill the carrots. Just before serving, combine the carrots, beets, vinegar, and oil in a bowl and gently toss to mix. Season to taste with salt and pepper and toss again. Make a bed of lettuce leaves and spoon the root mixture on top of the lettuce. Sprinkle the green onion over and serve.
Roasted Beets & Greens
1 bunch beets & greens
¼ cup olive oil (divided)
2 garlic cloves, minced
2 tbsp onion, chopped
1 tbsp red-wine vinegar
Salt & pepper to taste
1 Preheat oven to 350°F.
2 Wash beets & greens. Remove greens. Set aside.
3 Put beets in baking dish. Toss with 2 tbsp olive oil.
4 Cover and bake for 45 to 60 min, or until tender.
5 Heat 2 tbsp olive oil in skillet over medium-low heat.
6 Cook garlic & onion 1 min. Cook greens until tender.
7 Toss beets with red-wine vinegar. Serve with greens.