Beets produce a flavorful root which can be baked, broiled, boiled or sautéed. The fresh greens are great steamed or eaten raw in salads. For this recipe, I particularly enjoy the aroma and taste of the baked beet as the major ingredient.
Directions
- Wash the beets and bake at 400°F (200°C) for 30 minutes.
- Sauté the onion in olive oil for 2–3 minutes until translucent; add the chopped garlic and sauté for an additional 2 minutes.
- Peel the beets, slice, and add to the sauté pan, cooking for another 2 minutes.
- Add the vegetable stock, bring to a boil, reduce heat and simmer for an additional 15 minutes.
- Let cool a bit.
- Purée 1 cup at a time to create a smooth texture. Season with salt and pepper.
- Chill and garnish with chopped onion.
℞ M.D. Notes
- Beets have a unique source of phytonutrients called betalains, which have antioxidant and anti-inflammatory properties. Betalains undergo a steady loss from food as the length of cooking time increases. For this reason, it is recommended to keep steaming times to 15 minutes or less, and roasting time to under 1 hour.
