I got to spend some time with Ruth last week. She's my favorite organic farmer. That's a treat in the winter because I don't see her much. In the spring and summer she's working her organic farm and I get to see her weekly at the farmer's market. With a full time job, organizing a family, and a working organic farm, she doesn't have too much time to just visit. We did a short presentation a nutrition class about organic farming and plant based eating last week. Then we got to enjoy a vegan lunch a local restaurant.
Before she came out she told me she had lots and lots of beets and was worried about them rotting. There are far too many for just her family. I told her to bring some and I'd do something with them. Last summer I dehydrated some of my beets and it worked out great. I grind them and use them in our smoothies or just eat them like any other vegetable 'chip'.
Beets are some of the vegetables my husband didn't like too much before I got some vegan cooking training. It's one of those vegetables like spinach, so many of us grew up with this canned over cooked version of what the spinach or beets used to be, no wonder many people don't like them. I like to chop them and put them in our raw salads and smoothies. When they're in season and plentiful, I usually just roast five or six and leave them in a bowl for one of us to grab. That is one of my own motto's, 'have the good stuff handy'.
Garden beet is very low in
only 45 kcal/100 g), and contain only small amount of fat. Its
nutrition benefits come particularly from fiber,
vitamins, minerals, and unique plant derived anti-oxidants. More about beets Beet Nutrition Facts.
Ruth brought out a nice big bag of large red beets, just picked the day before. I gave a few to my friend Rachel, I made some beet chips, roasted some, pureed some and made some chocolate beet cupcakes with Kaylee. I used them all.