Originally published August 19 2005
Fresh beets can be a tasty, healthy snack
by Mike Adams, the Health Ranger, NaturalNews Editor
Fresh beets are avoided by most people, but if eaten fresh they can be a tasty snack as well as a healthy one.
As an intern for Cornell Cooperative Extension-Monroe County two summers ago, Lougen tried to get passers-by at the Rochester Public Market and Irondequoit Farmers Market to stop and try a recipe featuring fresh, homegrown beets.
With only the memory of canned beets lingering feebly on their taste buds, many people overlook fresh, homegrown beets.
But, as Lougen discovered, once they try fresh beets, they are pleasantly surprised at how utterly sweet and delicious these ruby root vegetables are.
While fresh beets are available year-round in the supermarkets, the peak season for locally grown is late June through October, when you can buy them picked small, fresh and tender, with the greens still attached (a sure sign of freshness).
• Grated raw beets are an easy addition to green salads.
Be sure to taste them first, as some might find raw beets have an overwhelming "mineral tang."
• For the quickest cooking method, grated beets can be saut�ed in less than 10 minutes (see recipe below).
Wrap the beets in groups of two or three in foil, place on a baking sheet and roast in a preheated 400-degree oven for 50 to 75 minutes, or until the largest beet can be easily pierced with fork or skewer.
Brush quarter-inch slices with oil and grill over medium-high heat 15 to 20 minutes, flipping occasionally, or until beets are easily pierced with fork.
Simmer, uncovered, until tender, about 30 to 35 minutes, or until a fork easily pierces largest beet.
There's no need to peel beets before cooking whole.
Just give the skins a gentle scrub, and after cooking, the skins will easily peel off.
These stains are not permanent on hands or counters; for fabric, a basic stain remover works fine.
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