cooking good in greene

Parmesan Beet Salad

The more color in a vegetable, the more nutrients in your diet.  Here is a recipe from the
Pioneer Valley Growers Association
to help you put the power of beets on your plate.

Serves 6

Ingredients:  

1 cup olive oil
1/3 cup red wine vinegar
2 tsp. Parmesan cheese
1 tsp. Worcestershire sauce
1/2 tsp. hot mustard
1 tsp. salt
1/2 tsp. freshly ground black pepper
ý tsp. paprika
1/2 tsp. sugar
1/2 tsp. parsley flakes
1/8 tsp. garlic powder
2 lb. beets
3 cups sweet red onion
6 lettuce leaves

Special Notes about Beets

When working with fresh beets especially, it is a good idea to wear plastic gloves to protect your hands from the natural dye in the beet.  The dye is completely natural and harmless but can stain your hands and other organic materials.

The same dye can also harmlessly turn urine red. 

Making the most of fresh beets

Selection - Choose beets that are firm and smooth with a deep red color and unwilted leaves.

Storage - Cut all but 1/2 inch of the greens off. Store beets in a cool dry place (like the cellar) in a paper bag or cardboard box, not in plastic.

Preparation - Cut off all but 1 inch of beet tops. Wash and leave whole with root ends attached. Use 6 cups of water, 1 Tbsp. white vinegar and salt. Boil covered for 40-50 minutes until tender. Or steam covered for 45-50 minutes until tender. Add boiling water if necessary.
To microwave: Place in a 1 1/2-quart casserole container with 2 cups water. Cover and microwave for 18-20 minutes until tender, rearranging once.

Nutritional Information - Beets are high in folate, and a good source of vitamin C, potassium and iron. One serving, 1/2 cup (sliced), has 26 calories.

Benefits - Beets are a good source of folate, which helps to prevent fatigue and depression.

Cooking Good in Greene Main Index

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