These gorgeous beet slices, were on their way to becoming BEET BURGERS when they revealed their inner beauty. I didn’t have the heart to roast and chop them without showing you what I had never seen before—the inner art work of these beautiful Chioggia, or candy cane, beets. They came from my neighbors BOP at the foot of Mulberry St. in Lewes, Delaware, (http://capegazette.villagesoup.com/p/bop-salad/1336707) delivered last evening to my front door by big brother.
In the past I’ve always boiled beets whole, serving them shredded with a little lemon, sliced hot or cold with salad or chopped with beet greens sautéed with onions, mushrooms, balsamic vinegar and a spritz of Bragg’s Aminos (soy sauce). My plan today was to expand my beet repertoire to include Beet Burgers with Grilled Pineapple from the new PREVENT AND REVERSE HEART DISEASE COOKBOOK by the Esselstyns. I’ll be trying out this recipe in the next few days, so watch this blog for the results.
In the meanwhile, beets are in season. They’re quick and easy to prepare. They’re delicious raw or cooked, and both the greens and roots have many nutrition benefits from fiber, vitamins, minerals and phytochemicals.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
