This is the second time, in a week, we are having beets. Considering, we rarely eat beets, this is a treat. Beets are our power vegetable for the week.Beets are low in calories and high in iron and fiber. I found it interesting that the leaves are more nutritious than the root with double the potassium, folic acid, calcium and iron. Do you use the leaves? I had learned a while back that smaller beets are more tender and when I go, seeking small ones, the store only has the bigger size. I guess that is low level frustration.
My new piece of information is that beets will last at least a month. The leaves do not and should be used within 3 – 4 days. That is a handy bit of information since my goal is to move my vegetables quickly and with beets, I can now relax.
I had planned on making a salad but I found a recipe for candied beets and was just too curious as to how, these would come out. You can use a healthier choice instead of the sugar. I am a brown sugar fan and I just had to take that route.
5 medium sized beets
2 tablespoons water
1 tablespoon butter
3 tablespoons brown sugar
1/4 teaspoon cinnamon
Place beets and water in microwave and cook for 4 minutes.
Cut beets into cubes and place on baking sheet. Bake for 30 minutes at 400 degrees or until you can easily insert fork or knife.
In a small sauce pan, combine remaining ingredients. Stir until butter melts and brown sugar dissolves. Add beets and cook until the entire dish is hot.
Other recipes with beets:
Roasted Root Vegetables
Beets with Persian Raisins