It is coming to the end of beet season and I just have to take advantage of the lovely sweet root veggie this week.
We love the complex flavor in red beets but usually choose to cook golden beets since you do not have to deal with a mess of red juice. Since we are cooking all of the time here at Live Well Eat Smart we are always trying to find ways to cook without making a huge mess.
There is a milder and less sweet flavor to golden beets that lends well to the technique of roasting to concentrate flavors that is appealing to many people who have in the past felt they did not like beets.
Don’t forget to save the beet tops or greens for a lovely saute with another dish or just toss them sauteed with the roasted beets. I actually grow beets for the greens and not as much for the sweet bulb it produces. When you harvest the greens periodically the bulb does not have enough energy to grow large. I usually split my harvest up into beets for greens or beets for bulbs.
Beet greens are actually more nutritious than the beets, containing twice the potassium and are exceptionally high in beta carotene and folic acid. Beets have the highest sugar content of any vegetable.