Wednesday, April 28, 2010


Beets, another seasonal veggie that I adore. Their deep red/purple hue is a great colour and gives life to any dish! For those of you not eating beets, you are missing out! They are fresh and served hot or cold a delicious appetizer, side dish or accompaniment to any principal meal. Beets are available all year round but their peak season is from June - October. Beets can be boiled, roasted, pureed... the works!

 copyright The NewYork Times

Cooking beets in their skin helps in maintaining their nutrients, beets are extremely healthy!
Here are some tips:
- Boil, bake or steam without peeling first this way the skin will easily rub off under cold running water after they are cooked
- To avoid staining your fingers, it is good to wear rubber gloves
- No salt is necessary in cooking water
- Grated raw beets is delicious in salad

To roast beets:
- Toss beets in a baking dish with olive oil salt and pepper
- Cover and roast at 425 degrees F until tender, about 40 minutes
- Let cool and rub off skins'

Enjoy cooking with beets!

photo credit: google images & the new york times

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