Don’t Hate The Beets

The lowly beets get more bad press than any other vegetable.

To help with the beet hating problem, we called in an expert, Chef Julia Simon with Nourish.   If you don’t know Julia, and haven’t tried the great vegan food from Nourish, you are missing some of the best food in Charlotte.  If you don’t want to cook, but you want to eat fresh, local and healthy, these guys got you covered.

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Chef Julia Simon with Nourish

Nourish, LLC exists to make it supremely easy for busy, health-oriented North Carolinians to have locally-sourced, clean, nutritious, prepared foods at their fingertips, while supporting our planet, our local economy, and our neighbors at the same time.”

Here’s Nourish Borscht: they usually top with Hemp Seed Sour Cream, but crème fraiche or regular sour cream (or goat cheese!) would be nom too!

Ingredients:


• 2    Tbl    refined sesame oil (or another light-tasting oil)• 2    Cup    onion, thin slice

• 2    Cloves garlic, minced

• 1    Cup    apple, diced

• 1    Cup    celery, diced

• 1    Cup    carrot, peeled, chopped

• 0.75    Cups    cabbage, chopped

• 2    Cups  beets, peeled and diced

• 1    Cup    turnip, peeled, diced

• 6    Cups    vegetable stock

• Salt and pepper to taste

Toppings
:

• Minced parsley• Minced fresh dill

• Sour cream, crème fraiche or goat cheese

Preparation:


• Sauté first 6 ingredients 6-10 minutes, until onions are soft and fragrant• Add cabbage, sauté 4 minutes more

• Add everything else (except toppings) and simmer 20-25 minutes, until beets are fork-tender

• Simmer 10 more minutes, until flavors have blended

• Taste for sweet/salt

• Serve with your favorite fresh toppings

cooked-beets

Photo Credit Organic Eater Spiralized Beets

I also chatted with a confirmed beet-hater, who has recently come to love the poor beet.  CSA member Dana Ramsey (@organiceater)  struggled with loving the beets for quite a while.  Then she got a new spiralizer, and love came into the beet world. Ok, well, maybe just like, rather than love, but a growing like, none the less. A spiralizer cuts veggies in spiraled “strings” (like curly fries). All you have to do is spiralize the beets, toss in a little coconut oil, a little salt and maybe a dash of cinnamon and toss them in the oven (baking sheet at 400) to roast until they begin to get crispy.  Mixing beets with sweet potatoes spiralized like this, is extra tasty, and the orange and reds are so gorgeous for fall cooking! Let’s all try to give the lowly beet some love as we support local produce and eat more veggies!

Eat your beets,
Robin

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