BUY: Beets

Ok, so this is about as honest as it gets because guess what? I hate beets. Or, at least, I thought I did. I just never knew what to do with them, and the only time I've ever been served beets they've been pickled. I definitely don't like pickled beets, and I think that just turned me off of beets all together. Until now.

Thanks to my sister and her glorious re-introduction of beets. For the first time in my life I was served beets and they weren't pickled. And, they were absolutely delicious. I raved about them for days, and when we returned from Christmas vacation one of the first items on my grocery lists were beets.

The interesting thing I learned from sister (who actually learned it from Jamie Oliver) is that beets can be served raw. And that's just how they were presented to me. In a wonderful salad that was crisp, refreshing, and oh so tasty.

Beets are another one of those super foods too! One website I read (I'm now on a "learn all I can about beets kick") says that they've been known to prevent cancer and heart disease, helps rid your body of unhealthily toxins, metals and hormones, and promotes a healthy liver, colon and stomach. Wow. Though beets do come in variety of fun colours, the red ones provide the most health benefits and since they are also the most readily available, those are the ones to buy!

So, because I think you should all go out and buy a few beets, I'm including the recipe for the raw beet salad. My sister found the recipe in Jamie Oliver's new cookbook, Cook with Jamie. I've changed it around a little and added a few personal touches, but it's generally the same idea. Later this week, I'm going to roast some beets and see if my love affair with my new found favorite veggie continues!

Raw Beet Salad with Apples and Goat Cheese

2 beets, peeled and cut into matchsticks

1 Granny Smith apple, cut into matchsticks

1/2 cup pecans, toasted

1/2 crumbled goat cheese

spinach leaves for garnish

Dressing

2 tbsp olive oil

1 tbsp fresh lemon juice

1/2 clove garlic, grated

salt and pepper

In large bowl, combine beets and apples. Toss with dressing. Chill for about 15 minutes. On 6 salad plates, lay a few spinach leaves to create a base for the salad. Pile 1/6 of the beet and apple mixture over each plate of spinach. Sprinkle with goat cheese and toasted pecans. Makes 6 servings.

Note: Beets are messy. Use kitchen gloves if you have them!

Picture taken from: About.com