Food Decoded: The Unseen Beet


The beet lies quietly ignored between the Swiss chard and parsnips as millions of Americans stroll through the produce section oblivious to this gloriously sweet vegetable. However, the distain by the world comes as a  great surprise to me.  According to my webpage statistics, over 70 countries visit, totaling over 60,000 page views and I was astounded to notice that all of the recipes and blogs containing beets have been entirely disregarded. Seventeen people have visited such content, leaving me no choice but to decode the poor vegetable. I must raise the beet from its apparent ruin and set it upon its rightful pedestal, so you may notice its sweetness.

Beets where first cultivated in the late….blah…blah….blah. Either your mother tried to shove beets down your throat, or you yourself have tried the same. If beets had their own drawer in the refrigerator, they would bunk with the brussel sprouts, and sit below the baking soda. If you were to purchase beets and actually try to eat them, you would notice first, their splendid red flesh. The interior of the beet is loaded with sugar. So much so, that by 1880, 50% of the worlds sugar was derived from beets. As a chef that means one thing…roast them! Anything containing sugar is highly desired, and even better, its sugar is natural. Simply roasting beets at a high temperature will extract their sugar, creating a caramel on the surface and forever changing your culinary experience. Try our roasted beet recipe found in the recipe section.

Raw beet juice is loaded with antioxidants and contains many vitamins and minerals, making it one of the most nutritious vegetables available. Beet juice aids with digestion, cardiovascular health, stress, stamina, skin problems, cholesterol, etc. I do not expect you to ask for beet juice while dining out, but incorporating the juice when cooking is effortless. Try our red pasta sauce found in our recipe section.

Substitute beet greens in any recipe that requires spinach, kale, or collard greens. However, beet greens are high in oxalic acid, which is said to interfere with calcium metabolism, so the greens, should not be consumed in large quantities by osteoporosis sufferers. If you are free of osteoporosis and would like to dine on the luscious greens, I encourage you to try our sautéed beet greens found in our recipe section.

There is no reason why so many should avoid beets at the market. If anything, beets should be nestled between avocados and ice cream, and stored in the refrigerator drawer labeled amazing! I trust this information and encouragement will go a long way in my quest to decode the dreaded beet for you. Therefore, the next time you visit the grocery store, extend your arms and seize the beautiful beet from its pedestal. Your belly will thank me.