Beets
Beets are root vegetables known for their deep red color, though they can also be found in golden and candy cane varieties. Originating in the Mediterranean region, beets have been cultivated for thousands of years and are a staple in many European cuisines. They possess an earthy, sweet flavor with a hint of bitterness, particularly in their skin. The texture of beets is firm and crunchy when raw, becoming tender and smooth when cooked. In cooking, beets are versatile; they can be roasted, boiled, pickled, or even grated raw into salads. They release their vibrant color when cooked, which can add visual appeal to dishes, though it may also stain surfaces and utensils. Beets are known for their ability to add natural sweetness and vibrant color to both savory and sweet dishes alike.
Notes
When selecting beets, look for firm, smooth roots with no signs of soft spots or blemishes. Smaller beets tend to be more tender. Store unwashed beets in a plastic bag in the refrigerator for up to three weeks. For longer storage, beets can be cooked and frozen. To prevent staining, wear gloves when handling raw beets. Note that beets are naturally high in oxalates, which may be a consideration for individuals with kidney issues.
Uses
- roasted side dish
- pickled condiment
- grated in salads
- pureed in soups
- baked into desserts
Replacements
- radishes for crunch
- carrots for sweetness
- red cabbage for color
- turnips for earthiness
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