For the Love of Food
The Power of Purple
Beets for Good Health
Food Stylist: Aly Wagonseller
Art Director: Kristi Stephenson
Photographer: Dave Smith
Vibrant, tasty and full of powerhouse vitamins and minerals, beets
are a colorful way to eat healthy. A root veggie that’s in season all
year long, their earthy, sweet flavor is a welcome addition to a vari
ety of dishes, from salads laced with fennel and goat cheese, to main
dishes and even desserts. Still, beets can be somewhat intimidating
to prepare. After all, who wants aubergine hands, stained counter
tops and a newly tie dyed tshirt if you can help it?
When prepping raw beets, there are a few ways to keep the color at
bay. First off, use a mandolin instead of a knife when slicing. It will
keep hand contact to a minimum while producing the perfect cut
every time. Next, try coating your cutting board with cooking spray or
better yet, cover it completely with plastic wrap when slicing the veg
etable. Once you’re done, remove and toss with very little mess.
Wrapping beets in aluminum foil, then roasting them whole in the
oven is another quick and easy way to get a roasted product that’s
less mess in the pan. Simply remove from the foil when finished and
peel the skin using the foil or a paper towel to keep hands in the
clear. Even if you should get beet juice on your fingers, there’s hope
for a clean tomorrow. Magically remove the stain with a little water,
some baking soda and a light scrubbing. No one will be the wiser!
A great source of fiber, beneficial for digestive health, and adept at
reducing the risk of a number of chronic health conditions, especially
those associated with inflammation, there are more reasons than not
to include these purple beauties in your next meal. Whether in a
delightful soup that’s perfect for a warm day, a gorgeous, main dish
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quiche, a healthier version of potato salad that’s stunning on the
plate or a secret weapon red velvet cupcake that leaves the food col
oring in the pantry, you’ll soon discover why beets are the power
food of the future.
May/June 2018