Beets!

Yep Beets. That’s the topic. The weather is getting better and the veggie truck will be coming to town soon, I hope.

Did you know that you can eat the beat greens as well. In fact The greens are richer in iron, calcium, and Vitamins A and C. The Beetroot are an excellent source of folic acid and a very
good source of manganese, potassium, and fiber.  Both the greens and roots are a good source of phosphorus, magnesium, iron, and vitamin B6.

The red pigments found in the beetroot Betacyanin is the pigment that gives beets their rich purple-crimson color. The pigment is also a powerful cancer-fighting agent.  Beets have been used for treatment of fevers, constipation, illnesses relating to digestion including improved  peristalsis activity in the large intestine.

Recipes:

Rosemary Roasted Beets

Ingredients

6beetbeets, (about 1-1/2 lb/750 g)
4cloves garlic, minced
3tbsp tbsp(45 mL) (45 mL) chopped fresh rosemary, (or 1 tbsp/15 mL dried)    2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
1/2tsp tsp(2 mL) (2 mL) each salt and pepper
1tbsp tbsp(15 mL) (15 mL) minced fresh parsley or rosemary Cut beet tops to leave 1 inch (2.5 cm) attached; leave tails. Place on 16-inch (40 cm) piece of foil. Sprinkle with garlic, rosemary, 1 tbsp (15 mL) of the oil, salt and pepper. Fold to form packet. Place on rimmed baking sheet; roast in 400°F (200°C) oven until fork-tender, 1 hour.Wearing rubber gloves, peel and trim beets; cut into 1/4-inch (5 mm) thick slices. Arrange on warmed platter; drizzle with remaining oil. Sprinkle with parsley. 

Marinated Beet Salad

Directions

1. Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
2. In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.