Beets are versatile ingredients that have a lot of applications for your summer menus. Most people are familiar with roasted beets, but their flavor is only accentuated by cooling them off. Whether you pickle them or turn them into ice cream, refrigerating these tasty roots are a great way to beet the summer heat.
Beets can be eaten raw, boiled and sautéed and then cooled for other applications. Did I mention they are also packed with vitamins and minerals, have been proven to prevent cancer, and lower blood pressure?! Just remember, they tend to bleed so you may want to don a pair of gloves before you get started! Bon appetit!
Beet and blue cheese salad
Ingredients
Beets & beet greens
Baby spinach
Crumbled blue cheese
Cooked, drained bacon, crumbled
Red onions, sliced in rounds Croutons
Balsamic vinegar (or salad dressing)
Salt & pepper
Directions
- Peel and cut beets into 1-inch pieces, reserve greens
- Add to a large pot of boiling salted water
- Reduce heat to a simmer and cook until beets are tender, 15 to 20 minutes; drain and cool
- Cut hard spines out of leaves and add with spinach to a bowl
- Top with crumbled blue cheese, bacon, sliced red onions and croutons (make your own by cutting any leftover bread and tossing in melted butter and dried herbs, toast under the broiler until crisp, allow to cool)
- Dress with your favorite dressing or just a little balsamic vinegar
- Season with salt & pepper