To eat locally and seasonally, it is often assumed that making it through the winter is challenging. True, fresh tomatoes, lettuce and cucumbers are missing, but they are easily replaced by pantry shelves full of canned tomatoes, sauces, ketchup, chutneys and pickles while the freezer holds, among many things, frozen whole tomatoes, and all produce which stores well is comfortably tucked away. It is spring that is sparse. Yesterday I used my last two pie pumpkins and butternut squash from last summer and made a note to grow more this season in an effort to make it through not just the cold seasons, but all the way to the following harvest.
Fortunately, my root drawers are not yet empty. So beets, turnips, carrots, kohlrabi, celeriac, rutabaga, etc, often associated with fall cuisine, are actually common ingredients in our spring and early summer meals, increasingly paired with fresh new greenery.
Today, we’re having beets. According to The Secret Life of Food, the name “beet” comes from the French bête, meaning beast. Apparently, early cooks, alarmed at the bright red color beets turn their cooking water, were reminded of bleeding animals, and labeled these roots “beasts”.
Beets, which come in shades from the common deep red to golden yellow and even white, are full of valuable nutrition. They are often used for blood cleansing, liver and kidney support (commonly included in juice fasts). They are great sources of vitamins A, C and B-complex, folate (particularly in raw beets), manganese, iron, potassium and antioxidants polyphenol and betalain (a powerful, recently recognized nutrient, prevalent in red beets). Additionally, they exhibit an enviable combination of low calorie, high sweet and very low glycemic index.
With all of this going for them, it’s hard to believe that beets used to be relegated to animal feed. Originally they grew wild in North Africa and in coastal areas in Europe and Asia. People first became interested in their nutritious greens. Early Romans started cultivating the full plant and prepared the roots by cooking them in honey and wine (which I had to try, recipe below) and today cooks worldwide prepare them in many different ways.
Roasted Beets: my favorite way to prepare beets. With very little prep work, you fill your 400˚ oven, and let the beets cook themselves until done (45 minutes or so). The flavor is rich using this cooking method and nutrients are better preserved than when cooking beets in water. Once roasted, they peel easily, and quickly become salads, soups and stew additions, can be puréed and even incorporated into baked goods.
Drinkable Beets. Beet juice is often used in cleanses for its ability to nourish the blood. You can add digestive and immune support by fermenting the juice into beet kvass. Or enjoy a quick smoothie by adding milk to a puréed beet soup, such as Red Velvet Borscht.
Baked Beets, either as a purée of roasted beets or grated raw ones, they can easily be included in baked goods. This is not an original idea, but deserves as much publicity as it can get. They combine particularly well with chocolate, and add a bit of natural sweetness, rich color and antioxidants to your treats, such as in Choco-Beet Muffins. Or whirl a beet into hot chocolate (mix puréed beet into your warming mixture on the stove or if making Mexican-style cocoa, toss a roasted beet into the jar of the blender or vitamix).
Ancient Roman Recipe. Absolutely delicious!
- 1 bunch red beets
- 1 cup red wine
- 1/3 cup honey
- 2 tablespoons butter
Cook unpeeled beets in a sauce pan with enough water to cover them, bring to a boil and cook until soft. Allow to cool and peel. Cut into small pieces.
Melt butter in the sauce pan, add wine and honey and allow to warm while mixing. Add beets and keep on a low simmer until about half the liquid has evaporated. Beets in this sauce are simply heavenly.
Color it red: The deep pigments of beets are related to their antioxidant health benefits, and they generously share their beautiful hue with just about anything in their vicinity such as pasta, mashed potatoes, pancakes, smoothies, etc… and your hands.
If you have fresh beets with the greens attached, you have the makings of a complete package. The colors and nutrients of the greens compliment those of the roots, so whenever possible use both ends in a the same recipe (in salads, pasta dishes, a vegetable side dish) or in the same meal.
Speaking of both ends, should beet’s red color pass through your system and out the other side, don’t be alarmed - remember that you recently ate beets, and that you have a common condition called “beeturia.”