Heather Rockwood is a food science junior and Mustang Daily food columnist.
“Showin’ how funky and strong is your fight/ It doesn’t matter who’s wrong or right/ Just beet it, beet it/ Just beet it, beet it!”
Back in 1982 the King of Pop was definitely onto something, and once again in today’s ongoing search for healthier living, beets are beginning to receive some well-deserved attention.
Beets are part of the chenopod family and are relatives of chard, spinach and quinoa. Coming from well-respected bloodlines, the beet has many health benefits to boast of including high levels of folic acid, potassium, calcium and the poster child of preventative health: antioxidants.
However, unlike pomegranates and wines (which contain anthocyanins as antioxidant compounds), beets possess betacyanins. These compounds are responsible for beets’ cancer and heart disease fighting qualities. Betacyanins are the same pigments that give the beet its vibrant red hues and are often used in the food industry as food colorants for college favorites such as ice cream, breakfast cereals, jams, jellies and many desserts.
Yes, you read all that right — all sorts of sweets can be enriched by this ruby red jewel.
Not many of us grew up appreciating the sweetness this vegetable tried to offer our taste buds. Thus, we have deemed the beet an unlovable veggie even now late in our college years. With the holiday of love coming up right around the corner, I do believe it is time to give the beet another chance to capture the heart’s affections.
This year you could really show that special someone just how much you care (without spending a fortune) by making them a delicious meal inspired by how they make your heart “beet.” Cheesy — I know — but what girl doesn’t love a cheesy line at least once a year? And with the options of raw, steamed and baked beets, your cooking level can’t deter you from using this festive food as a tool to help declare your undying love — or just-flowering feelings.
Many European countries have already jumped on the beet bandwagon with a traditional vegetable soup and hold this vegetable near and dear to their hearts — even beyond Valentine’s Day. Borscht is a soup that has passionately been consumed by Russians, Polish, Germans and other Eastern Europeans throughout history. Some like it hot, some like it cold, but everyone loves it with beets bright, brilliant and bold.
Whatever your plans for this upcoming Valentine’s Day, be sure to take a quick break to get in the kitchen, turn up the radio to the sappy songs that plague the airwaves and fall in love as you sway to the beet!
Hint: I am the state fruit of Texas.
My Heart Beets for You salad
Ingredients
– 1/2 lb. beets
– 1 tbs. extra-virgin olive oil
– Salt and freshly ground pepper
– 12-15 pearl onions
– 1 blood orange, 1 small orange peeled and cut into wedges
– 1 tbs. roughly chopped cilantro
– 1/4 c. freshly squeezed orange juice
– 2 tbs. favorite nuts (macadamia and almonds work nicely) lightly toasted
– Grated Parmesan and dark chocolate for garnish
Directions
Wash and cut the ends off the beets. No peeling neccessary. Roast with salt, pepper and oil for 25 minutes at 400 degrees Fahrenheit.
Saute the frozen pearl onions until golden brown and caramelized. Set aside to cool.
Peel and segment the oranges with a sharp paring knife.
Peel and cut beets in segments just larger than the oranges, and arrange on a plate with the oranges.
In a small bowl, combine olive oil, cilantro and orange juice. Whisk until well-combined and season with salt and pepper. This is a simple and light dressing.
Top plate of beet and orange segments with toasted nuts, caramelized onions and dressing. Garnish with parmesan cheese and dark chocolate — what is Valentine’s Day without a little chocolate?
Enjoy!