You can’t beat the beet…for vitamins. Beetroots are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine which is important for cardiovascular health. The beet can be eaten hot or cold, raw or cooked, grated, boiled or roasted, in salads, on sandwiches, in soup. And despite the culinary diversity it is one of those vegetables that people can take or leave. You either like beetroot or you don’t. I personally love beetroot, but since at this point I am the only one in our family that does, I only buy it occasionally. Last week at the farmers market I could not resist this bunch of baby beets. I cooked them as follows and have been enjoying them in a salad (beetroot, feta, arugula, pecans, shallot, olive oil and salt). They are tasty, easy and healthy, so go ahead and buy some beets!
A bunch of beetroot
Remove the stalks and leaves from the root. To prevent the beet from bleeding, leave at least one inch of the stem in tact. Place the beets in saucepan and cover with water. Add a cinnamon stick (and star anise if you like too) and bring to the boil. Boil until the beetroot is tender. This can take half and hour to an hour, depending on the size of the beet you have. Stick a knife into the center of the largest and if it is soft then it is well cooked. Under running water rub away the skin with your thumb, exposing the smooth, glowing, rubicund inner. Keep beetroot in the fridge in an air tight container. It will last a week or more. Eat in salads, and sandwiches.