Have you tried golden beets? If you are one of many who considers the beet their most despised vegetable, the golden beet could change your perspective for good! In fact, there was a time that this very thing happened to me. I now love all beets but it took tasting a golden beet to turn things around for me. And, if you are not eating beets, you should be!
Both red and golden beets provide similar nutritional benefits. Rich in folate, magnesium, potassium, manganese, vitamin C, iron, phosphorus, vitamin B6 and fiber, they are a powerhouse of nutrients. Beets also contain a powerful mix of phytonutrients and antioxidants that fight inflammation, improve eye health, reduce the risk of a number of cancers, and support detoxification. Beet greens can also be eaten and are similar in flavor to Swiss chard. I like them sautéed with lemon juice and garlic. The greens are an excellent source of Leutien a powerful phytonutrient important for eye health. With all of these benefits, I enjoy beets anytime I can but it is recommended to have them at least twice a week to reap the benefits.
Beet season runs from June through October but they can be found in the grocery store year round. I find golden beets year round at Harris Teeter, Fresh Market, Whole Foods and Earth Fare.
Golden beets have a more mild, sweet flavor than the typical red beets. They can be steamed, sautéed, roasted or thrown into a juice or smoothie either raw or cooked. Since the beneficial pigments in beets diminish the longer they are cooked it is best to limit cooking times to 15 minutes of steaming or under 1 hour of roasting.
My favorite ways to enjoy golden beets include roasting them and pairing with whipped goat cheese and pistachios for a snack or side dish, sautéeing them with garlic or throwing them into a smoothie with apples or oranges, carrots and ginger. Roasted beets will keep in the fridge all week long to add to salads as needed. Enjoy!
