IN SEASON: BEAUTIFUL BEETS Three

IN SEASON

Beautiful Beets

BY SUZANNE LEDBETTER

Beautiful, bright, and downright nutritious, beets are often considered winter’s wondrous super fruit. The delicate morsels are surprisingly versatile, while adding color, antioxidants, and flavor to a myriad of delicious dishes. Toss them into salads, dips, smoothies, and more for a healthful start to 2023.

Easy to prepare, you can steam, roast, pickle, boil, or even fry them to add flavor and function to your winter dishes. Give yourself a pat on the back because beets and their greens are incredible sources of folate, vitamin A and K, and a rich source of copper and magnesium. They are also high in fiber, one of the most important components to a healthy diet. Either way you slice it, they are tasty, healthy, and should be a winter staple in your kitchen.

WINTER BEET SALAD

INGREDIENTS

4 c. arugula 8 beets, roasted and quartered 6 oz. goat cheese ½ c. candied walnuts 2 tbsp. balsamic vinegar 2 tbsp. olive oil, plus more for garnish Salt and pepper to taste DIRECTIONS

Preheat oven to 400 degrees. In a medium bowl, combine beets with olive oil and 1 teaspoon salt. Wrap each beet in foil tightly. Roast beets for about one hour, until caramelized and tender. Remove beets from oven and let cool in foil. When beets have cooled slightly, rub skins off with an old towel. Quarter beets with a sharp knife. On a large platter, layer arugula, goat cheese, and candied walnuts. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper.

BEETS WITH DILL, LIME, AND YOGURT

INGREDIENTS

6 medium beets 1 lime 2 tbsp. extra virgin olive oil 1 garlic clove, grated 1 c. plain whole milk yogurt 2 tbsp. fresh dill Large grain sea salt for garnish Fresh ground pepper DIRECTIONS

Remove greens and scrub beets. Pour 1 and ½ cups of water into a pressure cooker pot. Insert steamer and place beets into cooker. Cook on high pressure for 30 minutes. Meanwhile, grate zest of one lime and set aside. Slice lime into wedges. Once the beets have cooled, skin and slice into wedges. Arrange on a large platter and drizzle with olive oil. Squeeze fresh lime juice over top. In a small bowl, whisk together yogurt, garlic, and lime zest. Drizzle dressing over top and finish with dill, flaky sea salt, and ground pepper.

BEET TAHINI DIP WITH CRUDITÉ

INGREDIENTS

4 Red Beets 2 tsp. extra virgin olive oil 3 tsp. Kosher salt 2 garlic cloves 1 serrano chili, stems, seeds, and veins removed, halved lengthwise ¼ c. lemon juice ½ tsp. cumin seeds ½ c. tahini 1 tbsp. coarsely chopped herbs like cilantro or dill DIRECTIONS

Preheat oven to 400 degrees. In a medium bowl, combine beets with olive oil and 1 teaspoon salt. Wrap each beet in foil tightly. Roast beets for about one hour, until caramelized and tender. Remove beets from oven and let cool. When beets have cooled slightly, rub off skins off with an old towel. Coarsely chop beets and place in a food processor or blender. Add garlic, chili, lemon juice, cumin, and remaining 2 teaspoons salt. Blend for about five minutes, until creamy and smooth. Slowly drizzle in tahini until incorporated. Adjust lemon juice and salt to taste. When ready to serve, scoop dip into a large bowl, drizzle with olive oil, and garnish with fresh herbs. Serve alongside raw vegetables and flatbread.