Beets

The beet, such a unique vegetable in both flavor and its vibrant colors. I’ve noticed over the many years that I have been a chef, that you either love or hate beets, and there is not much in between. For the lovers, this week is for you. I originally created this recipe for Rosh Hashanah and since it just passed, I feel it an appropriate time to share this simple yet incredible salad. The beet is often called a superfood because of its robust nutritional profile. There are a bunch of varieties of the beetroot, but the most common are the deep red beet, the golden beet, and the candy cane beet. The root is not the only edible part of the beetroot either; the greens are an absolute must to add to your juice, as a sautée, or chopped in a salad. The nutritional benefits are immense for such an unsuspecting vegetable. Beets are rich in folate, which is essential for cell growth, development, as well as heart health. Manganese is also a nutrient in high amounts, contributing to bone formation, nutrient metabolism, and brain function. Beets have also been shown to help lower your blood pressure levels because of their high concentration of nitrates. Nitrates are not only good for lowering blood pressure, they also help increase the oxygen delivered to red blood cells and this may enhance athletic performance. Brain health is another nitrate function. Nitrates dilate blood vessels thus increasing blood flow to the brain. Beets also contain pigments known as betalains, which are known for their anti-inflammatory properties. As you can see, the beet is a mighty root! Now let’s get in the kitchen! 

Beet Carpaccio with Wild Arugula and Orange Vinaigrette

Yield: 4 Servings

1 pound large loose beets, golden, red, and/or candy striped
4 cups wild arugula
1 orange, segmented and juiced, separated
1 tablespoon maple syrup 
¼ cup olive oil
Sea salt and pepper
¼ cup roasted, salted pistachios, chopped 

Directions:

1. Preheat oven to 375 degrees. 

2. De-stem and scrub beets. Wrap in foil and place on a sheet tray. Bake for 50 minutes or until tender. Roasting time will depend on how big your beets are. I like to check them after 30 minutes. You can do the knife trick. Stick a small utility knife into the center of each beet, and if it comes out easily, they are ready. Transfer to a bowl, cover with saran wrap and refrigerate for at least 2 hours. 

3. After beets have cooled, peel all beets. On a mandolin or slicer, slice beets very thinly. This may be done with a knife, but will take a little longer. Keep all different color beets separate so that they maintain their color and do not bleed.

4. Arrange beets in concentric circles in any pattern you wish on a serving platter. 

5. To make the dressing, combine the orange juice (1/3 cup) and maple syrup, whisk in the olive oil and season with salt and pepper. Reserve. 

6. Right before serving, toss arugula in the reserved dressing and place in the center of arranged beets. Top with pistachios and orange segments. Serve immediately and enjoy!