There always were jars with homemade pickled beets in my mom’s pantry, beets were grated and tasted so good.
For many years I forgot about them, occasionally I’d by a jar in a Polish grocery store but I’ve never really enjoyed it like the ones my mom and grandmother made, maybe that is why I’m such sucker for homemade!
Last Fall I rediscovered amethyst colored beet root, surprisingly it is quite easy to work with; though it can get messy. I prefer cooking/steaming/roasting beets with their skins, this way they retain their nutritional values and juice doesn’t leach out as much.
Once you try it you’ll be pleasantly surprised that beneath a dull, uninviting exterior lies a sweet and tender nutritious vegetable.
You can usually buy beets with the greens or without, apparently greens contain even more nutrition than the roots, both being very powerful cleansers and blood builders.
How To Buy Beets
Look for medium/small unblemished roots, usually they are 1 1/2 to 2inches in diameter, any bigger they start to grow woody in the center
Larger roots with tiny hair are signs of age, with age they get tougher
If buying beet roots with greens still attached to them make sure to inspect green part as well, avoid greens that are wilting.
How To Store Beets
Greens have to be consumed within 2 days, beet root itself can be stored in the fridge up to a month. Store beets in a plastic bag with a piece of paper towel.
How To Clean Surfaces, Hands After Handling Beets
Wear gloves when handling beet to prevent staining
Use white distilled vinegar or lemon juice, simply rub it and then wash hands with soap
To clean chopping boards, use a bleach solution
Anemia -iron deficiency-great blood builder
Blood Pressure – helps lower high blood pressure and elevate low blood pressure
Detoxification – beets help body to get rid of toxins
Natural antidepressant – beets are high in uridine which may fight depression.
Remember, even though beets are very healthy, we shouldn’t eat them every day. Moderation in diet is the best diet.
Marinated Beet Orange Salad( 4 serving)
5 beets, about 1 pound without greens
1/4 cup finely chopped onion
3 oranges, peeled and cut into wedges
1 orange -juice of one orange
2tbl apple cider vinegar
2tbl olive oil
1 tbl horseradish
salt and pepper to season
1/4 cup pumpkin seeds
Preheat oven to 400F
Line a bottom of the baking pan with aluminum foil, place gently washed beets into the pan, drizzle with some oil. Roast for 40 minutes or until fork tender.
Remove from oven and let cool completely.
Peel oranges, using a paring knife remove membranes from the oranges, reserve segments in a bowl, cover with plastic wrap.
In a small bowl, combine olive oil, vinegar, orange juice, horseradish, season with pepper and salt, set aside.
Peel cooled beets, cut them into thin strips, toss them with chopped onion. Add marinade and stir gently until well coated.Chill for one hour.
Just before serving toss the beets with orange segments and pumpkin seeds. Serve immediately.