Oh, back to the eggs. I wonder if my Mom knew those bright pink pickled eggs and beets are a harmonious combo - Apparently the Choline in eggs and the Betaine in Beets work together to fight inflammation linked to heart disease, Osteoporosis and type 2 diabetes! I don't know what Choline and Betaine are but that is pretty cool!
There are a few precautions as well. Due to the oxalates those with kidney stones or gallbaldder stones should consume with caution and probably if your doctor says it is ok.
I am not an expert and don't want to make claims but you can read all about it on The Worlds Healthiest Foods or by doing a web search for beets - you will find a lot of resources!
AND - you may see a little red hmm, hmm, down there after eating beets. This is called beeturia and it is a harmless condition that happens to those who cannot metabolize the betalain that makes the beets red. 10-14% of the population suffers from this.
I love that you can eat the whole plant, root and greens - very economical!
Beets are in season in Sothern California right now. You want to look for small unwrinkled beets when buying, though I had some beets the size of softballs last night and they were wonderful - tender and sweet! The were being sold by the bunch rather than the pound so I just bought the Heaviest bunch there was!
I like a simple preparation for the beets and greens, as they have natural sugar and salt so little to no seasoning is required!
Simple Beet salad with wilted greens and walnuts:
It is a great snack on its own but I love to serve this with grilled Firm Tofu drizzled
with Soy Vay Island Teriyaki sauce.
It goes well with the sweet sauce and would also be wonderful with a side of
Cottage Cheese or a portion of grilled Chicken!
(6 cups), and a bunch of organic Mustard (6 cups). I strongly recommend organic produce here!
• separate the beets from the greens, peel, slice into 1/2 inch pieces, place in the bottom of a baking pan, drizzle with about 2 T. of olive oil, a pinch of coarse sea salt (optional) and roast at 400 degrees for about 45 minutes to 1 hour. You want them fork tender.
• While the beets are roasting rinse your greens well! Take out the tough middle stalks on the leaves, either by cutting, or tearing leaves away from stalk. I like to cut to avoid bruising the greens. Rough chop the greens to about 1 - 2 inch pieces.
• Once the beets are done quickly wilt the greens in 1T of olive oil on high heat. This will take about 2 minutes. Beets greens and chard have a fair amount of sodium naturally so season with a little freshly ground pepper.
• Top with sliced beets and about 1/4 cup of chopped walnuts or almonds! Serves 3-4! make sure everyone gets a couple beet slices! I say this because I like to keep them for myself. :)