Color is critical in eating and cooking. Not only do you want to eat stuff that looks good, the more colorful it is the better it is for you. We know trends like ‘eat the rainbow’ often sound silly, but a rainbow plate packs a big, balanced nutritional punch (plus it’s pretty). Color is super important in cooking because when vegetables are brightest in color, they’re done cooking! Veggies should be crispy and crunchy and bright. Broccoli should be bright green when you eat it! Beets are a great pick-me-up to a plate! If it falls over into the yellower side, you’ve gone too far. As the veg loses color, it also loses nutrients.
So welcome the crunch: It means you’re gettin’ your vitamins and minerals.
This Week’s Field Goods Favorite
Did you know that a cup of raw beets has only 58 calories? Beets are in the same family as chard and spinach. If you have a mandolin slicer, julienne the beets and then toss with oil and lemon—beautiful and tasty. This web page has a nice summary of how to microwave, roast, sauté, and steam beets. Notice boiling was not mentioned—do not boil! Boiling sacrifices the quality and flavor of the beet and releases an unpleasant aroma.
Storage: At least 2 weeks in the fridge.