Today I read about beets in the New York Times, which described the root vegetable as a superfood packed with folate, manganese, and potassium. I really like beets, but I'm pretty sure that I've only had beets from a can. I couldn't get this out of my mind, probably partly because it was past 2:00 and I hadn't eaten lunch—but still, I knew that I had to remedy this travesty.
So I picked up a bunch of three fresh beets on the way home from work. The Times article said that it'd show us how to sauté the greens later, but I couldn't wait for later so I improvised and sautéed them with a bit of olive oil, onion, and garlic. They were very tasty.
The actual beet bulbs were roasted according to the directions in the article, which suggested eating them with vinaigrette dressing when cooked. I tried some with vinaigrette and some without, and both ways were great—you get more of a distinctly sweet, earthy taste than you do with canned. I know what I'm adding to my salad for lunch tomorrow...
No comments:
Post a Comment