You Can’t Beet ‘Em!


I’m officially a convert!

I’ll admit it – as a child, I struggled with eating beets. It was one of those vegetables I would stubbornly refuse to eat at dinnertime, and would therefore, sit by myself at the table long after everyone had finished their meal.

When I became a farmer and grew my first beet greens, I realized how sweet and amazing they were and found myself throwing the greens in everything from stir-fry to pasta and salads. Once I realized that beetroots could be eaten raw, dipped in dressing or grated on salads, I was IN. That sweet crunch is delicious!

A little reading about the anti-inflammatory benefits and antioxidants found in beets has convinced me that we should all be eating them on a regular basis. Beets are low in calories, an excellent source of folate (vitamin B-9) and a very good way to get manganese, potassium and copper into your diet. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B-6. Wow!

My new favorite way to enjoy beets is by juicing them, and yes – I said “favorite” and “beets” in the same sentence! You can include beets in your favorite juice recipe to add an amazing powerhouse of nutrition.

Find beets with greens on them at The Local Grocer or get them directly from a local farmer. Enjoy them at home in this easy and tasty beet salad recipe.

Beet Salad


  • 3 large beets
  • 5 oz mixed salad greens or beet greens
  • 4 oz goat cheese, crumbled


  • 1/4 cup orange juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons sugar (optional)
  • 1/2 tsp salt

To Make

  • Place the beets in a steamer basket over boiling water with the lid on. Steam until tender, 12 to 15 minutes. When finished, cool in the refrigerator. Peel and cube.
  • Rinse the salad greens, dry in a spinner and combine in a bowl with cooled beet cubes and the crumbled goat cheese.
  • For the dressing, whisk together orange juice, balsamic vinegar, olive oil, sugar and salt in a small bowl. Drizzle over the salad and serve.

Photography by Kayce McClure


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