Beets

It’s a shame that beets have suffered such a lowbrow image. I guess it’s that borscht thing and their tendency to stain your best whites. But these sweet, tender jewels disserve more space in your crisper.

From a nutritional perspective, beets are a great source of folate – an important B vitamin for heart health and pregnancy. Red beets get their rosy color from antioxidants called betacyanins. These antioxidants can help mop-up cell-damaging free radicals. Plus, there is betaine, a substance which reduces levels of homocysteine, a pro-inflammatory compound that can damage your arteries and increase heart disease risk.

And don’t forget the beet greens (another great reason to frequent a farmers’ market). Like other leafy greens, beet tops are loaded with vitamin K, vitamin C and a bunch of antioxidants. Think of it as a two-for-one purchase. Beet greens are excellent when gently sautéed with garlic and sesame oil.

Beets are always wonderful when roasted, but here’s a great soup recipe that any culinary virgin can pull-off.

Red Pepper Beet Soup













1 tablespoon oil
1 medium onion, chopped
2 red peppers, diced
2 beets, peeled and diced
4 cups water or stock
1 tablespoon ground coriander
2 tablespoon dried oregano
Salt and pepper to taste
Juice from one lemon

In a saucepan, heat oil over medium heat. Cook onion, stirring occasionally, until translucent, about 4-5 minutes. Add peppers, beets, water, coriander, oregano, salt and pepper. Bring to a boil, cover and simmer for about 45 minutes or until beets are very tender. Let cool slightly and add lemon juice. Carefully puree in batches in a blender until smooth. Serve warm or chilled. Sprinkle with goat cheese if desired.