June Produce of the Month: Beets
Beets are one of those amazing vegetables that not only taste delicious but also offer the kind of color to your plate that makes a meal just look nutritious. Watch out for the red ones though, they can really make a mess—or give you a lot of color! They're a serious nutrient-packed veggie: high in antioxidants, folate, fiber, and vitamin C. Try some recipes for June's produce of the month, courtesy of Margot Pollans and Alison Brown! Easy Roasted Beets Ingredients: 3 medium beets 1 Tbsp olive oil (extra virgin preferred) Salt to taste Freshly ground black pepper Directions: Pre-heat oven to 375°F. Rinse and trim off any leafy tops (use beet greens in a salad!). Wrap beets completely in aluminum foil and place on a middle rack in the oven. Roast until tender and easily pierced with a knife (1 to 1½ hours). Cool after removing from oven. Peel and slice beets once they cool and drizzle with olive oil and sprinkle with salt and freshly ground black pepper. More Beet Recipes Roasted Beets make the perfect base for a salad. Here's a recipe for a one with spicy greens and blood orange. If you can't find blood oranges or sherry vinegar, you could serve this with a balsamic vinaigrette or toss it with some goat cheese and red wine vinegar. Beet red mashed potatoes! Follow your favorite mashed potato recipe, and add beets! Try boiling two pounds of potatoes (until a fork easily pushes through), then mash (skins on) with a tablespoon of butter, a tablespoon of plain yogurt, 1/2 cup milk, plenty of salt and pepper, and some roasted garlic. Add to your mash 3 medium sized well-roasted red beets. Mash some more. The color will permeate the whole dish! And don't ignore those beet greens! Try this beet green chopped salad for the perfect summer lunch or light dinner. Or, sautée them with pepper!