If you haven’t jumped on the beet bandwagon, I suggest giving them another try. They are best if purchased fresh and most flavorful if they come from a local farm. Canned beets (the ones often found on salad bars) are the reason they’ve had such a bad rap as the dirt vegetable for so many years. Fresh beets have an earthy, yet sweet taste and are complimented well by a strong cheese (blue, feta, goat), dried fruit (cherries and cranberries are great), and a fresh greens (I like them with arugula or watercress). I usually roast them with a bit of olive oil, salt, pepper, and some herbs like rosemary and thyme and then toss them on salads or slice them thin to add to a sandwich. They are also delicious on their own as a side dish. I’ve even put them on top of pizza !
Looking for some beet inspiration in the kitchen? Try my wheat berry and beet root salad:
½ cup dry wheat berries prepared per package instructions
4 medium or 2 large beetroots
1 cup arugula, chopped into bite sized pieces
2 tbsp crumbled goat cheese
1 tsp olive oil
¼ cup toasted pecans, chopped
2 tbsp chopped dried cherries (optional)
1 sprig fresh rosemary (or 2 tsp dried)
Salt & Pepper
2 tbsp red wine vinegar
2 tsp olive oil
1 tsp honey
Serves 2 as a main or 4 as a side.
Nutrition Facts (per half recipe without dried cherries): 365 calories, 15g fat, 47g carbohydrates, 7g fiber, 11g protein.
Wheat berry and beet salad
Do you eat beets? How do you prepare them? Have you heard about them being an ergogenic aid?
(Sarah holds an MS in Nutrition Communication from Tufts University Friedman School in Boston. She is working towards becoming a registered dietitian and will begin her nationally recognized dietetic internship at The Brigham and Women’s Hospital in Boston this fall. Sarah is a certified spin instructor and an avid runner and regularly participates in road races from 5k to a 1/2 marathons. Follow her on Twitter @SpinnerSarah and at her personal blog Food and Fitness Friend .)