Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient.
Beets don’t always get the respect they deserve. They’re brown and sorta odd looking on the outside, but beneath that thin skin lies a gorgeous, earthy, even meaty gem that is delicious in every kind of dish from salad to hummus. I discovered a new love for beets this week in our Roasted Beet Hummus. (The recipe will run in our July issue.)
The purply-red beet is likely the most well known kind, but beets come in a variety of gorgeous hues. We’ve grown several in our Cooking Light Test Kitchen garden. The golden beet is the bright star in our Golden Beet, Greens, and Potato Torta. The striped chioggia beet is perfect for our Rosé and Raspberry Pickled Beets.
Here, five fun ways to prepare beets from our Zing of Spring feature in the April issue.
1. Snip the greens from the top, and sauté with olive oil, garlic, salt, and crushed red pepper just until wilted.
2. Shave raw beets into tossed salads to add a crunchy, colorful component.
3. Mix cooked beets, kale, and yogurt in a blender for a supernutritious savory smoothie.
4. Slice raw beets thinly, coat with cooking spray, add salt, and place on a baking sheet. Bake at 400° for 30 minutes or until chip-crisp.
5. Sauté cubed red and yellow beets with potatoes and diced onions for a flavorful hash to serve with poached eggs.
We’ve got tips for buying, storing, and even growing the edible taproots in our Guide to Beets. If you’re eager to try a variety of beet recipes this spring, be sure to see our collection of beet recipes.