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Recipe

Blissful Beets Are Pick of the Month for October

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Beets are a root vegetable, but the leaves can be eaten as well! They’re a great autumn Pick of the Month because of their flavor and vitamin content.

Pick some beets up today for your roasted veggie dishes and salads!

What’s so great about beets?

  • You can eat the whole plant.
  • Beets are a good source of B vitamins, folate and riboflavin.
  • Multiple varieties of beets are available. Red beets are the most common type with a classic earthy flavor, golden beets have a more mellow taste and Chioggia beets are sweeter.

What’s the best way to eat beets?

  • Beets can be steamed to easily slip the skin off.
  • Roast them with the skin on with olive oil for a sweeter taste and softer bite.
  • Use fresh sliced beets in salads or blend them into smoothies.
  • Sauté beet greens with onion and garlic for a healthy side dish.

Selection & Preparation

Selection: Choose medium-sized beets that are deep in color with firm, smooth skin.
Storage: Store beets in a plastic bag in the refrigerator, without the stems, for up to two weeks.
Preparation: Wash beets and greens prior to cooking.
Cooking: Beets can be baked, grilled, microwaved, steamed or sautéed!
Background image: POM Beet salad 308 BGC

Roasted Beets

Recipe from Athena Nofziger, RDN, CHC, Samaritan Hematology & Oncology Consultants

Ingredients

  • 4 medium beets, cut into 3/4 in cubes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon orange juice
  • 2 teaspoons olive oil
  • 2 teaspoons rosemary

Directions

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Whisk together balsamic vinegar, orange juice, olive oil and rosemary. Coat beets with mixture.
  3. Roast beets in preheated oven for 30 minutes or until tender.

Makes 4 servings.

Nutrition information per serving:

  • Calories: 60
  • Carbohydrates: 9 g
  • Fat: 2.5 g
  • Sodium: 65 mg
  • Protein: 1 g
  • Fiber: 3 g