FALL BEETS

VERSATILE LEAF-TO-ROOT EATS

by April Thompson

Versatile, nutritious, colorful and flavorful, beets are quite the package deal. This easy-togrow, multi-season vegetable is packed with nutrition and plays well with other ingredients. Beets can be enjoyed raw, roasted, boiled or pickled. They can be blended into quick dips, thin-sliced for healthy chips or incorporated into desserts for a mild, sweet flavor and bold color. “Beets have been a staple ingredient on our vegetarian menus for generations. They are an easy way to add natural sweetness and gorgeous color to so many dishes, both savory and sweet,” says

Danica Wilcox, owner of the Moosewood Restaurant, in Ithaca, New York, which is celebrating its 50th anniversary next year. The quintessential vegetarian eatery’s go-to beet dishes include hummus, burgers and borscht. “Beets boast so many health benefits. Being rich in folate, manganese and copper, they are good for heart, brain and bone health. They are also a good source of fiber, which will feed the good bacteria in your gut, leading to improved gut health,” says Candace Bell, a Phoenixbased holistic nutritionist and food blogger at The Wheatless Kitchen. “Beets have a unique earthy flavor that goes perfectly with bright citrus. Roasting them brings out their sweet and savory flavors, and they pair well with arugula, crunchy walnuts and tangy goat cheese in a salad.”

Lisa Keys, of Kennett Square, Pennsylvania, author of the food blog Good Grief Cook, grows beets and uses them in a number of ways. “Beets get their color from natural plant pigments called betalains, which contain antioxidants and antiinflammatory properties that help control illnesses like diabetes and heart disease,” she says. Her blog offers a recipe for a hearty, roasted beet sandwich, which pairs the root veggie with feta and a smashed avocado, dill, lime and yogurt spread.

Versatility is one of the beet’s star qualities. The root vegetable can be quickpickled with other garden vegetables, pureed into soup, roasted for a side dish, shredded raw into salads, juiced into a smoothie or even concentrated into a powder—a favorite of registered dietitian nutritionist Mascha Davis, in Los Angeles. “Beet powder can be added to so many recipes for a fast and easy superfood boost,” she says. Her go-to applications for beet powder include a beet and

rose latte, a beet-colored “pink yogurt” topped with berries and cacao nibs, and overnight oats swirled with beet powder.

If the benefits of the beetroot didn’t already run deep enough, its stems and leaves are not only edible, but also packed with vitamins A, B and K, as well as copper, manganese, iron and calcium. The greens make a great side dish to accompany a beetroot main dish or can be incorporated into a beet soup, salad, sandwich or smoothie for a zero-waste meal turbocharged with nutrients.

Like spinach, chard and other vegetables in the goosefoot family (Chenopodiaceae), beets are rich in oxalates which can contribute to kidney stones. For most healthy people, though, oxalates aren’t harmful, if enjoyed in moderation.

Versatile, nutritious, colorful and flavorful, beets are quite the package deal.

Connect with Washington, D.C., freelance writer April Thompson at AprilWrites.com.

BEET, GREENS AND GOAT CHEESE LINGUINE

2 medium, fresh organic or local beets with leaves ¼ cup unsweetened jasmine green tea (or water), hot or cold 1½ Tbsp extra-virgin olive oil Juice and zest of ½ lemon (1½ Tbsp juice) 2 large garlic cloves ¾ tsp sea salt 10 oz dry, whole-grain linguine 2 oz soft, artisanal goat cheese or soft cashew cheese, crumbled ¼ cup fresh, small basil leaves

Preheat the oven (or toaster oven) to 350° F. Wash, dry and remove the leaves from the beets; thinly slice the leaves and chill until ready to use. Wrap the beets in recycled aluminum foil and roast in the oven until cooked through and tender, about 1 hour and 15 minutes. When cool enough to handle, scrape off the beet skin using the dull side of a paring knife, then chop the beets. In a blender, add the chopped beets, tea, olive oil, lemon juice and zest, garlic and salt. Blend until velvety smooth, at least 2 minutes. Set aside. (Tip: Be careful. This purée will stain anything that it may be splattered onto.) Bring a large saucepan of water to boil over high heat. Add salt to the water, if desired. Add the linguine and cook according to package directions. (Alternatively, try my lidcooking technique to save energy: After stirring the linguine into the boiling water, cover with a lid and turn off or remove from heat. Let cook without heat per the same timing suggested on the pasta package.) While the pasta is cooking, pour the beet purée into a large sauté pan and bring just to a boil over high heat. Reduce heat to medium-low, add the beet greens and cook while stirring until the greens are wilted, about 5 minutes. Drain the pasta, reserving ½ cup of the cooking liquid. Add the pasta to the beet sauce and gently toss with tongs to combine. Add desired amount of reserved cooking liquid (if any) and gently toss to combine. Transfer to a large serving bowl and sprinkle with the goat cheese and basil. Sprinkle with additional lemon zest, if desired, and serve.

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