Did you know that not only are beets full of flavor and amazing color, they pack quite a lot of nutrients in each bite. Beets have a rich source of nitrate and folate, which your body uses to help reduce blood pressure.
Beets are excellent simply roasted with olive oil, garlic cloves, and salt and pepper. Juice beets for a high source of energy. Shred them and eat raw in your salad, mixed with oranges, almonds and spinach greens. My children love beet and quinoa pancakes, where the flavor is rich and nutty, and the pancakes are hot pink. Need a new version of your favorite pesto, try beet pesto. Simply combine roasted beets with olive oil, parmesan cheese, salt, pepper and some garlic in your food processor, mix to combine. Or my new favorite, and the easiest way to have my kids eat their beets, is to roast them, and puree them. Think beet mashed potatoes.
But don’t forget, not only can you eat the beet roots, the leaves and stems are packed with vitamins, minerals and antioxidants. Use these greens in your salad, or saute them with garlic, olive oil and a squeeze of lemon juice for a nice side dish.
Pureed Beets and Squash with Shredded Brussel Sprouts
2 medium beets, washed and trimmed
1 small winter squash (acorn, butternut, pumpkin)
2 tablespoons of olive oil
2 tablespoons of butter
¼ cup milk
12-15 brussel sprouts, cleaned, trimmed and thinly sliced
2 garlic cloves
sea salt and freshly ground pepper
parmesan cheese to serve
Preheat oven to 400 degrees. Wash and trim your beets. Wrap them individually with foil and place on baking sheet. Bake for 45 minutes, once they are fork tender, they are ready. Set aside to cool. Once cool, remove the skin, cut in half and place in your food processor. Add 1 tablespoon of butter, ⅛ cup milk and a pinch of salt and pepper. Combine until smooth. Adjust seasonings, and add additional butter and milk if needed. You want them to be creamy.
Peel the squash, remove seeds, and cut into 1” pieces. Place the squash and1 whole garlic clove with 1 tablespoon of olive oil in a baking dish, mix together and cover with foil. Bake for 45 minutes, until fork tender. Set aside to cool. Once cool, combine roasted squash, 1 tablespoon of butter, ⅛ cup milk with a pinch of salt and pepper to your food processor. Combine until creamy.
In a medium pan, heat 1 tablespoon of olive oil over medium heat. Thinly slice 1 garlic clove and add to the hot oil. Stir for 1 minute, add shredded brussel sprouts. Turn up the heat to medium high, and cook for 5-7 minutes until the sprouts begin to caramelize.Add a pinch of sea salt and freshly ground pepper.
To serve, place squash puree with beet puree in a bowl and top with shredded caramelized brussel sprouts and grated parmesan cheese.
A few of my favorite beet recipes…
Beet and Quinoa Pancakes