Lake Tahoe recipe of the week: Get with the beet
TAHOE/TRUCKEE, Calif. If you looked like Camille, youandamp;#8217;d eat beets too. That is to say, she is beautiful, lithe, glowing and she eats beets. Now I am a fan myself (of beets and Camille) but I was more into the pickled, out-of-a-can (a jar if I was splurging) variety. However, with summer just around the corner, and the pressure to take off the full(er) figure-concealing Eddie Bauer coat mounting, I decided to become an aficionado of the purple root. Now, everyone knows beets are good for you. Thatandamp;#8217;s why most people hate them. They are packed with Vitamins A, B1, B2, B6 and C, protein, fiber, magnesium, calcium and iron. Beets also lower blood pressure, have cleansing properties, reduce liver toxicity (which is why a Jaegermeister/beet juice shooter would be counterproductive) and are low in both calories and carbohydrates. What you may not know is they are easy and inexpensive to prepare with delicious results, hot or cold. Granted, adding beets to your diet may not guarantee a Donner Lake dock body by June (unless you stuff your bikini top with a couple of them) but you will feel more energized and certainly have a jump start on your health and physique by the time all your friends from the Bay hit town for the Fourth of July.
Ingredients4 whole, raw beets, cut into quartersolive oil1 tablespoon garlic1 tablespoon fresh ginger, grated1 tablespoon fresh rosemary, sprigs separated into whisps1 tablespoon fresh thyme, chopped1 tablespoon fresh Italian parsley1 tablespoon AgaveSteam beets for ten minutes until tender. Remove and saut in oil, garlic and half of each herb and half of the ginger for five minutes. Add all remaining herbs and ginger, gently stirring. Add about a tablespoon of water to pan, drizzle Agave over all, cover and cook for 5-10 minutes, until beets are tender. Serve hot, save cold leftovers to makeandamp;#8230;
Previously prepared cold steamed, seasoned beetsHalf a red onion, thinly sliced2-3 cups field green lettuce3 tablespoons balsamic vinegar and or use a good vinaigrette (Kenandamp;#8217;s Steak House Creamy Balsamic)2 tablespoons olive oil (omit if using a vinaigrette)4 tablespoons sunflowers seeds1andamp;#8260;4 cup crumbled blue cheeseArrange handfuls of lettuce on individual plates, top with beets and onions. Drizzle about a teaspoon of olive oil and one tablespoon of balsamic over each salad (or use favorite vinaigrette) and top with blue cheese and sunflowers seeds.
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