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Published 3 years ago with 10 Comments

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  • jcscher
    +4

    I do like beets and eat them whenever I get the chance.

    • drunkenninja
      +4

      I really enjoy beets as well. Ever try beet soup? It's delicious. Lately I have been putting boiled beets in my salads.

      • jcscher (edited 3 years ago)
        +3

        Yes I have tried beet soup and like it. I have never made it myself. I like them with butter,pickled, and with salads too.

  • b1ackbird
    +3

    If you hate beets, or don’t love them enough to eat them often, you can get nitrates from other vegetables. These include Chinese cabbage (bok choy), celery, watercress, lettuce, spinach, arugula, endive, fennel, leeks and parsley, Jones says.

    Great article. Thanks for the share! I'm not sure if I like beets or not but I guess I'm going to give them a try now.

    • FistfulOfStars (edited 3 years ago)
      +3

      I absolutely love beets, but didn't find that out until recently. It's tough to find good ones in the typical grocer though. Good ones are juicy and plump, but most I've found in stores are dry and just not very good. Bad ones taste like dirt, but good beets taste like juicy, sweet, dark, spicy carrots to me.

      My brother got into juicing at one point after heart surgery, and he gave me a juice once that was mostly beets, quite a bit of ginger, and various other things.

      The color was amazing, and it almost tasted like Dr. Pepper spiked with fresh ginger. It was delicious!

      I'll post the recipe here if I can get it from him.

      • b1ackbird
        +2

        Thank you for that! Do you have any tips for picking a good beet? I'm going to look around the web but you sound like you've had some experience there.

        I look forward to that recipe if you ever get it from your brother. Hopefully, he's doing well from his heart surgery.

        • FistfulOfStars (edited 3 years ago)
          +3

          It's been a bit hit or miss for me so far, but I think the tops (greens) and stems should look fresh and not wilted, and if the tuber itself looks wrinkled and shriveled, it's probably dry and not very good.

          • b1ackbird
            +3

            Awesome. I think you're on to something. Here's the best synopsis I could find for picking a good beet.

            When choosing your beets, you want to opt for the ones that are small (about 1½ to 2 inches in diameter) and firm with deep maroon coloring, unblemished skin, and bright green leaves with no sign of wilting. Smaller beets will be sweeter and tender. Try to also pay attention to see that the taproot is still attached. Larger beets with a hairy taproot usually indicate toughness and aging of the beet, try to avoid those.

            • FistfulOfStars (edited 3 years ago)
              +2

              Good info. Especially about the taproot, I was unaware of that.

              I will say though, the best beet I ever had came from a CSA and was absolutely humongous. That might be the exception that proves the rule though.

        • FistfulOfStars (edited 3 years ago)
          +1

          Well my brother got back to me. Basically he said he 'winged it' but here's the basic formula:

          * 2 big beets

          * 2 carrots

          * small root branch of ginger (you may want to halve this, as ginger is potent. I love it strong, but many don't.)

          * 2 lemons

          * 2 granny smith apples

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