Cooking with beets
Beets are loaded with nutrients, easy to prepare, and incredibly versatile. Plus they’re a Free Food on Slimming World’s Food Optimizing eating plan—which means you can eat as much of them as you like to satisfy your appetite. Raw, steamed, roasted…there’s so much more to this remarkable root veg than you might think. Let’s get cooking!
Though red beets may be most common in stores and on plates, you can also find them in shades of yellow, orange, or even pink and white. And they pack a serious nutritional punch, thanks to antioxidants, vitamins and minerals like potassium (which supports healthy blood pressure) and folate (which supports cell and tissue growth).
Beets are delicious whether eaten raw or cooked. For an easy, and nearly mess-free approach, try roasting them whole. First scrub your beets well to remove any dirt, then wrap them tightly in foil and roast on a baking sheet at 350°F until a knife can easily poke through the centers, about 45 minutes to an hour. Let them cool slightly, then use a paper towel to rub off their skins—the heat of the oven will loosen them, making peeling a cinch. To enjoy beets raw, peel them first, then grate on the large holes of a box grater. And consider wearing a pair of disposable gloves when handling them as their bright juices can stain and you may get caught pink-handed!
Toss roasted beets, with all their earthy sweetness, into pastas or salads, or pair them with a fat-free plain Greek yogurt-based sauce for a side dish. Raw beets have a delicious crunch and freshness all of their own, making them a perfect topper to rice and noodle bowls. Last but not least, don’t toss the greens! Packed with their own share of vitamins and minerals, the leafy tops can be sautéed in cooking spray until tender or thinly sliced and added to salads along with the bulbs.