Marino Bros | Fruit & Vegetable Merchants Melbourne » Beets

Near and Farro – East Bay Express

Wed, 24 Feb 2010 02:56:00 +0000

And it’s organic, as is all produce used here — from the beets in the beet-and-burrata bruschetta to the fruit in the blood-orange salad with hazelnuts, vanilla oil, and Banyuls vinaigrette. On the mushroom sandwich, as on many other dishes here …

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Near and Farro – East Bay Express

2 a Week: Keeping it in check when eating out – KTUU

Thu, 18 Feb 2010 08:33:00 +0000

ANCHORAGE, Alaska — Dining out is often the deal-breaker in our diets. It’s our chance to escape our beets to have some beef, but it doesn’t have to be this way. Even when eating out you can take some small steps to keep your scale sliding

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2 a Week: Keeping it in check when eating out – KTUU

Beets

admin — Thu, 08 Jan 2009 07:51:46 +0000

These grungy-looking roots are naturally sweeter than any other vegetable, which means they pack tons of flavor under-neath their rugged exterior.

Why they’re healthy: Think of beets as red spinach. Just like Popeye’s powerfood, this crimson vegetable is one of the best sources of both folate and betaine. These two nutrients work together to lower your blood levels of homocysteine, an inflammatory compound that can damage your arteries and increase your risk of heart disease. Plus, the natural pigments — called betacyanins — that give beets their color have been proved to be potent cancer fighters in laboratory mice.

How to eat them: Fresh and raw, not from a jar. Heating beets actually decreases their antioxidant power. For a simple single-serving salad, wash and peel one beet, and then grate it on the widest blade of a box grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon.

You can eat the leaves and stems, which are also packed with vitamins, minerals, and antioxidants. Simply cut off the stems just below the point where the leaves start, and wash thoroughly. They’re now ready to be used in a salad. Or, for a side dish, sauté the leaves, along with a minced clove of garlic and a tablespoon of olive oil, in a sauté pan over medium-high heat. Cook until the leaves are wilted and the stems are tender. Season with salt and pepper and a squeeze of lemon juice, and sprinkle with fresh Parmesan cheese.

Source: menshealth.com