I like beets.  I think I even love them.  You can almost eat every single bit of it. Really, greens and everything.  I’m not a nutritionist so for more wonderful information about this wonder food look here.  So here are some of the things you can make with beets.

 

These are beets have been roasting in the oven and now they taste like candy.  Yes, candy!  For Roasted Beets and Root Vegetables:

Preheat oven to 400 degrees.

3 golden beets

3 purple/red beets

1 parsnip (optional but really these are root vegetable too and very tasty too!)

2 turnips (optional but also tasty)

All of the above need to have the skin removed and cut into small dice.

2 Tablespoons Olive Oil

1 teaspoon Sea Salt

Toss all together coating the diced vegetables with the olive oil and salt.  Put in the oven for 15-20 minutes.  Half way through stir them.  I did this twice and the first time it was about 15 minutes and 2nd time was closer to 20 minutes.  This also depends on your oven.  When you really start smelling them start taking a look at them.

These can be served hot or warm or even cold.  To serve cold I sectioned a blood orange and then added the juice.  So good!

 

The white looking carrot is a parsnip and the purple and white vegetables are turnips.  Now you should have the very colorful greens left and they are very tasty too!  So for the greens they make wonderful salads.  You can mix with other salad greens or they can be a salad all on their own.

For Sauteed Beet Greens:

Chop the greens into bite sized pieces, like you would for a salad.  On this I just used the ends with a few of the greens.  You can use all the greens for this but I wanted to use them for something else.

2 Tablespoons Olive Oil

3 cups of beet greens

2 Lemon wedges

Heat the oil in a saute pan and add beet greens.  You don’t want these to be soggy so really not longer then 10 minutes, just about the time the start to wilt a little.  After they are cook serve warm with the lemon wedges squeezed over the top.  I used Meyer Lemons and 1 Blood Orange because they aren’t always in season and they are wonderful, but any lemon will be great squeezed over the top of these greens.

 

So that’s all I have for you today.  I would love to hear if you try these are tried anything else with beets and beet greens.

 

Heather