I love beets

I love beets; I can eat every part of it, roots, leaves, and stems. We can prepare them in many ways, whether roasted or boiled, pickled or grated raw, add a distinctively sugary shock of color to any meal. We can also make juice out of them or add to a smoothie. They are a wonderful main ingredient in salads and baked dishes or taste great in combination with other foods. Some great pairings include: mint, feta, hazelnuts, orange, ricotta salata and even tomato. 

They are a lot of obvious health benefits to beets.  They are a great source of folic acid and are rich in anthocyanin, which may reduce the risk of cancer. Additionally, the greens are rich in calcium, vitamin C, beta-carotene, and iron. There are also a few lesser known facts; one of the earliest known benefits of the red beet was its use as an aphrodisiac during Roman times. Beets nitrates are naturally converted into nitric oxide in the body. This widens blood vessels and increases circulation. 90% of male sexual dysfunction is caused by poor circulation. Also, beets may increase the production of sex hormones in both genders. Beets contain betaine, a substance that relaxes the mind and is used in other forms to treat depression. It also contains tryptophan (also found in chocolate), which contributes to a sense of well being. Beet juice has been used on city streets to remove the ice because it doesn’t damage cars like sand or salt.

A lot of nutritionists use beets and beet juice to test levels of stomach acid. If you consume beets and your urine turns pink, you have low stomach acid (which is typically a good thing!). If your urine is still clear, it means that you have high levels of stomach acid. Since the 16th century, beet juice has been used as a natural red dye. In 19th century England the Victorians used beets to dye their hair. Beets can be made into a wine that tastes similar to port. In Australia, a true Oz-style burger must have a slice or two of pickled beets. Even McDonalds and Burger King have had to adjust the line and include it in their menus!

Beets range in color from familiar dark red to light gold and creamy white; for a real beauty, try the Italian Chioggia beet, which reveals its pink and white stripes when sliced. But most nutrition experts recommend the red beet and suggest you ingest the entire beet so you don't lose the value of the beet fiber. White, yellow, and striped beets may be nice to look at and taste juicy but only the red beet has been shown to have both nutritional and healing powers.

While buying beets look for the ones with smooth, unwrinkled skin and a firm, hard feel. Select the tiny "babies" or the smaller adult variety when you can; anything over two inches or so in diameter can have a hard texture. If you can, choose beet bunches with the green tops still attached: They should be bright and not wilted. You can store greens separately in plastic bags in the refrigerator for up to one week. The greens can be steamed or sautéed in a similar fashion to spinach. Or you can chopped them up and make a beet soup 

To get the most nutrition, flavor and color, cook beets with their skin on. Scrub carefully and steam in a covered pot, or wrap in foil and bake at 350° F, for 45 to 90 minutes, depending on size. Try to choose beets of approximately the same size to keep cooking times even. When they're easily pierced with a fork, they're done.It will be easy to remove the skin off once they cool off. 


4 - 5 small beets u used Chioggia beets

1 bunch of small carrots

2 cups whole Greek yogurt

8 leaves tarragon

1/4 cup pistachios

1-2 tablespoons olive oil

Wash and dry beets. Cut off and discard greens.

Transfer the vegetables to a deep baking dish or pie plate, in a single layer. Add enough water so that the beets are half covered, but not fully submerged. Cover baking dish tightly with aluminum foil and place in oven. 

Roast beets for 50 minutes to an hour, or until fork tender. Remove them from the oven and allow them to cool. Remove the skin by rubbing the beets with a paper towel.

Peel the grapefruit, cutting off the top and bottom of the fruit, creating a flat surface on which to balance it. Place the edge of a sharp knife just inside the border where the pith meets the pulp, and slice down with a firm, clean stroke, following the curve of the fruit. Repeat, until the entire fruit has been peeled. Slice the fruit into 3/4” segments. 

Give the pistachios a rough chop with a good knife, using a cutting board.

To serve, spread yogurt onto plates, as much as is desired. Arrange sliced beets and grapefruit on top and sprinkle with chopped pistachios and torn tarragon leaves. Drizzle with good olive oil and sea salt to taste.