Simple Seasoned Beets 

High in vitamin C and fiber and low in calories, beets are a very healthy vegetable. 

This simple boiled beet recipe with a 5< minute seasoning makes great additions to salads and sandwiches, as a side dish to dinner tables, or to something like the chickpea bowl recipe coming up.  

Peeling the beets is quite easy with this trick of running cold water over the freshly cooked beets. This trick also works for potatoes, turnips, rutabaga, or pretty much any other root vegetable.

With a sweet and savory taste and a gorgeous red/magenta color, these beets can brighten both the flavor and visual appeal of many meals. 

Ingredients: 

• 1 bunch (6 small or 3 large) red beets 
• About 1 Tablespoon vinegar or lemon  
• 2 teaspoons honey or sugar 
• Ground back pepper 
• Salt 

Method: 

1—Wash beets and remove stems. Save beet leaves to eat raw in salads or to cook.

2—Fill a pot of water and bring to a boil. Lightly salt the water (optional). Add beets (make sure the water covers them completely for even cooking), and simmer for 20-45 minutes, depending on the size of the beets, until a fork can be inserted into a beet easily. 

3—When ready, pour beets into a colander and rinse with cold water until the beets are cool enough to hold. With the cold water still running over your beet, use your hands to rub the skin off to expose the smooth flesh. 

4—Wait a moment to make sure the insides of the beets are no longer scalding hot, then chop the beets into desired size (1 inch cubes for the Chick Pea Bowl recipe)

5—Season the beets with the remaining ingredients to taste!

This recipe tastes great served immediately and warm, or severed the next day and cold. 

Serving suggestion

Enjoy! Recipes and photos by Kate Mitchell