One of the more or less “standard” Beets, the Red Beet features a dark ruby red bulbous root topped with 10-12” red and green leafy stems (also edible). And while as a rough-shod root vegetable they may not appear particularly glamorous or sweet, Beets actually have the highest sugar content of any vegetable, making them both a healthy and absolutely delicious addition to your veggie arsenal.
In your kitchen, you’ll put the Red Beet to best use by either slow roasting or steaming them (they’re also great grilled). In addition to other beets, they pair great with citrus fruits and cheeses – especially Goat and Feta – along with most proteins, particularly fish. Red Beets are also great for pickling (check out Simply Canning for info on How To Can Your Own Pickled Beets).
Beet Nutrition – The Red Beet is low calorie, low in fat, and gluten free and is high in fiber, folate, and manganese, as well as Vitamin C, potassium, and magnesium. The Red Beet gets its coloring from Betalain pigments, anti-oxidants which aid in the bodies detoxification process. And don’t forget those edible greens, they contain twice the potassium of the beet root itself along with additional folic acid, beta carotene, fiber, Vitamins A, C, and K, calcium, iron, riboflavin, magnesium, manganese, and copper.
In terms of Web Resources Martha Stewart’s site is one of our favorites for Creative Recipes for using Red Beets:
(Clockwise from upper left)
Beet, Cheddar and Apple Tart:
Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint:
Beet Tomato Salad:
Check out all the great Beet Recipes gathered on Martha Stewart here: