Beet It

The beet is one of those foods that has, for one reason or another, given itself a bad name. Ask someone if they like beets and the usual answer is a wrinkled nose with a defiant “no,” even if they haven’t tried them! Truth be told, they can be a bit … earthy. Even local farmer admitted they taste “almost like dirt,” but beets can be a very delicious vegetable and have great health benefits.

Beets are available year-round for us. Maciel Family Farms sells three different varieties—the popular (or is it not-so-popular?) red beet, the golden beet, which boasts bright hues of orange and yellow, and the Chioggia, a candy-striped beet that’s almost too pretty to eat.

“The golden and Chioggia are milder than the red and really sweet,” said Maciel. “The red are rich and earthy.”

Beets are loaded with fiber, potassium, iron, folic acid and vitamin B. Remember the pigment in that gives them their beautiful red color? Beets have a similar pigment that acts as an antioxidant too, called betacyanin. But these health benefits mean next to nothing if the food that contains them doesn’t taste good.

I’ve taken seven popular dishes below, substituted beets in place of the main event, and kept them tasty. I guarantee at least one of these dishes will make you a beet believer. Pick your favorite and just beet it.

Beef Carpaccio

Normally, this stuff is made up of thinly pounded raw beef that’s drizzled with olive oil and topped with capers, arugula and lemon juice.

Beet It

Inspired by the two weeks ago at the market, make beet Carpaccio by slicing raw beets paper thin (using a mandoline) and plating them with a fresh green salad, like romaine or , and drizzling olive oil and a balsamic reduction on top.

Roasted Root Vegetables

No one can resist savory roasted potatoes or sweet and caramelized roasted . They’re a classic side dish for comfort-food meals.

Beet It

Roast the beets whole in a 400 degree oven until tender. The sugars in the vegetable will turn it sweet, but it will maintain a savory factor, too. After roasting them whole, the skin will just slide off. Enjoy as a side dish to your favorite steak.

Grilled Onions

Nothing says summer like the grill. And while the burgers are being flipped, the onions are being branded with grill marks. They’re the perfect burger topper.

Beet It

Beets are a great topper, in their own right. Slice Chioggia beets into rounds, brush them with some olive oil and sprinkle with salt and pepper. Grill over direct heat until softened.

Croutons

These crunchy squares call salad home and often make up half of our plate when we load them up at the salad bar. They are delicious, nonetheless.

Beet It

I understand substituting beets for croutons is a bit of a stretch, but humor me. Boil some beets, skin intact, until fork-tender. The skin should peel off once done, chill the beet and then slice into strips and toss with your favorite salad. I suggest serving with walnuts for the crunch you’re missing from croutons and some .

Collard Greens or Cabbage

You don’t have to be from the South to appreciate this hearty side dish. Cooked turn bitter cabbage into a savory meal that’s both filling and healthy.

Beet It

Don’t waste any part of the beet! Use the stalk, or greens, of the beet and sauté them in some pork fat (or !) and serve them alongside your roasted beets. If you’re more of a soup person, beet greens are a great substitute for kale or Swiss chard.

Potato Gratin

One of life’s ultimate comfort foods, potato gratin is creamy, cheesy and filling. It’s a much-loved food, but its calorie count can be a bit scary.

Beet It

Yes, I’m telling you to substitute beets for potatoes in your favorite gratin recipe. Roast some golden beets whole (at about 425 degrees for 45 minutes), slip off the skin and let cool. Slice and use as a potato replacement inside the gratin recipe of your choosing. Health has never tasted so good.

Pickled Veggies

Some things are just better pickled—cucumbers, being one of them. Pickling is done to many things, like onions and ginger, to give it a sweet and sour taste.

Beet It

Boil one bunch of beets until fork tender. Cool and peel the beets. Mix together ¼ cup of vinegar, one tablespoon of sugar, one tablespoon of olive oil, and ½ teaspoon of dry mustard. Whisk together to emulsify and season with salt and pepper. Pour the vinegar mixture over the beets and let marinate at room temperature for at least an hour. Refrigerate and serve with lunch.

Did you know?

• Beets go great with .
• Beet juice can stain! Maciel makes sure her daughters wear old shirts when enjoying a beet dish.
• One cup of beets is only about 75 calories.
• Some people have beeturia when consuming beets—they have pink or red pigment in their urine.
• The Romans considered beet juice to be an aphrodisiac.
• Aristophanes mentions beets in two of his comedies, Acharneans and Peace, both of which were performed in 420 B.C.
• Be careful! Some people are allergic to beets and experience throat constriction, sore throats, a tingling sensation in the mouth and vomiting.