Sweet and savory ways to cook beets
Sweet and savory ways to cook beets
When it comes to nutrition and value, don’t miss a “beet” with recipes to prepare this root vegetable.
No need to “beet” around the bush. It’s true. Most people have a strong opinion on beets.
“I do get a lot of market customers who either really love beets or really hate them,” said Frank Kurylo of Kimberton CSA in Phoenixville. “And the people who hate them - if they tried them in different ways, they’d be surprised.”
Here’s why you should root for this vegetable…
“They’re a great crop because you basically get two-for-one,” described the grower and Lansdale Farmers’ Market vendor. “You get the root and then you get the greens. They’re closely related to Swiss chard.”
Kimberton’s varieties range from Red Ace to the “incredible-looking” Chiogga, which “when you cut them open, inside they’re pink and white, kind of swirly.” Another favorite: Touchstone Gold.
“I think the golden beets are a lot sweeter than the other ones,” said Kurylo, who likes roasting and juicing beets. He also appreciates a slice of chocolate beet cake.
For brunch, how about beet hash browns? At his new Ardmore restaurant, Ripplewood Whiskey & Craft, chef Biff Gottehrer mixes beets with potatoes and other veggies for “a little bit different take.”
“It’s this nice, beautiful red color,” he explained. “It gives it more vegetal flavor than something fried.”
Don’t miss a “beet.” Try beets in everything from soups to salads to pies. Versatile? You bet.
“I’ve seen beetroot turned into wine,” Kurylo added. Plus, “back in the day, it was considered an aphrodisiac, beetroot.”
And as if that weren’t enough, “they have been known to cure hangovers,” he said with a laugh.