Sixty Seconds with Judi
When I was a kid I hated beets. I mean I “really” hated them! We didn’t eat them much at my house and when they were around, they were poured from a can. I always thought they smelled funny; like dirty socks. Obviously because of this memory, I was always afraid to try them again. How stupid was I!
Many years back, a friend had given me some fresh beets from her garden. They were so beautiful I decided it was time to give them another try. I found a wonderful recipe for roasted beets and from then on- I was hooked! Now, I love them anyway you can prepare them. I even have a fabulous recipe for a beet cake with cream cheese icing that is to die for!
Beets are so nutritious. They contain high levels of antioxidants and anti-inflammatory agents that studies show may help reduce the risk of some cancers. Beets are also a good source of folate and betaine. These nutrients act together to lower your risk of heart disease by decreasing artery-damaging inflammation. I should mention that Beets make a great red food coloring or a lip stain if you are brave enough to wear that deep red!
At only 60 calories per cup, you can afford to dance to the beet!
Don’t forget all through the winter Vegetables are 50% off in the farm market.
Roasted Beets with Balsamic Glaze
- 2 pounds red beets
- (medium sized, scrubbed clean, green tops removed)
- Olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon grated orange zest
- Freshly ground black pepper
Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven. While the beets are cooling, prepare the balsamic glaze.
In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.
This week in the Garden Center:
Gardening with Children February 11, 2017, 10:00AM – 11:00AM This month Miss Marcia will be having fun with vegetables! There are so many different vegetables, this class will introduce you to many of them and help you to start your own vegetables from cuttings. As always, a fun craft will be included. Call 610-876-7116 to register *No Charge*
Succulent Container Garden February 12, 2017, 10:00AM – 11:00AM Our helpful Garden Center Staff will guide you as you build your very own succulent or cactus container Garden. Class includes your choice of 3 plants, soil, stones, and a beautiful planter.
Call 610-876-7116 to register. Fee $35