Winter is here and the days of fresh zucchini and cucumber are a distant and delicious memory. So, what’s a locavore to do for their veggie fix?
Although summer weather is conducive to delicious produce, winter root vegetables and leafy greens pack a punch of vitamins and nutrients. Look no further than beets and beet greens to treat your body to vitamins A, B & C, iron, fiber, magnesium, beta-carotene, and potassium.READ MORE: The CW To Simulcast MTV's VMAs On Sunday, September 12 At 8 PM
Why do beets get such a bad rap? Likely, canned picked beets are to blame—the mushy texture and metallic sweet flavor are off-putting. If you’re a self-proclaimed beet-hater, consider some of the beet preparations below— you’ll be amazed!READ MORE: 'Gossip Girl' Special Comes To The CW Philly July 9
- Beet greens taste like Swiss chard and other dark, leafy greens. Try sauteing them in olive oil and minced garlic until they wilt. Finish with salt and freshly ground pepper.
- Juice raw beets as you would any other fruit or veggie. Not only do they taste great in juices, but also add a beautiful magenta pink color.
- Grate two raw beets into a bowl. Whisk together 1/4 cup of apple cider, 1 tbsp of sugar, and 1 tbsp of salt. Pour mixture on top of grated beets and let it sit for one hour, stirring occasionally. Use these quick pickled beets on hotdogs, salads, and tacos.
- Roasting beets is simple and brings out their sweet flavor. Peel and quarter beets and toss in olive oil, salt, and pepper. Add aromatic herbs (rosemary, thyme, etc.) and roast at 400 degrees until tender—about 40 minutes. Crumble a tangy cheese like feta or blue on top.
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-Lia Rosalsky, CW Philly