Beets, for which the correct term is
beet root, seem to be an under-appreciated root vegetable. We find many uses for potatoes, carrots, yams, onions, and even ginger and taro, but many people shy away from the strangely colored, oddly shaped beet root. Be assured, and do not be afraid of this vegetable. After reading this article you will be prepared to add beet roots to a variety of dishes and introduce yourself to a wonderfully flavorful food.
The beet root is a very versatile vegetable. It can be peeled, roasted or steamed and eaten warm. It can be steamed, roasted or pickled and eaten cold as a condiment or topping. It can even be peeled, shredded and eaten raw much like a broccoli or carrot salad. You can even juice beet root to make a nutrient filled vegetable juice. Additionally, beet roots are not only available in the common red color. Don’t shy away from other beet colors available, like orange, yellow, white and two-toned, particularly at farmer’s markets and specialty produce stores.
Roasting beet roots is a preferred method because it brings out a creamy texture and flavor that is not accessible when the vehicle is raw. The steps here will provide you with all the know-how in order to prepare the best tasting
roasted beets for use in a variety of recipes thereafter.
