BEETS!
This month we are learning all about beets. Beets are a root vegetable that can be eaten raw, cooked, or pickled. You can eat the greens, too! Try beets raw in a salad, as in the recipe below. Or, roast beets with skins on in the oven at 375° for about 40 minutes. Beets are available year-round. You can find them at farmer’s markets from May through December.
RAINBOW CRUNCH SALAD*
(Beet and Carrot Salad with Citrus Dressing)
SERVES 4-6
INGREDIENTS
Dressing:
1/2 tsp. fresh ginger, grated
2 Tbsp. honey or brown sugar
Juice of 1 large lemon (2-3 Tbs.)
Juice of ½ large orange (2-3 Tbs.)
¼ tsp. salt or to taste
Vegetables:
3/4 pound carrots (mix of colors, if possible), grated
3/4 pound raw beets, grated
DIRECTIONS
MAKE DRESSING:
Measure lemon and orange juices into a medium bowl. Add grated ginger and honey/brown
sugar and whisk to combine. Add ¼ tsp. salt, or to taste.
MAKE SALAD:
Add grated carrots to the bowl and stir to combine. Add beets and mix lightly.
Refrigerate until ready to serve.
• Look for smooth, hard beets, without cuts and bruises.
• When possible, choose fresh beets with green tops still attached. Greens should look healthy and green, not wilted or brown.
• Store beets in a plastic bag.
• Beets will stay fresh in the refrigerator for up to two weeks. Beet greens should be used within a few days.
• Choose low-sodium or no salt added canned beets.
Kids can help prepare beets by:
• Grating –Instruct your child to stop grating when they get close to the holes,
and help them by using an adult hand over a child hand while they are learning.
• Mixing a dressing
• Chopping cooked beets with a plastic or ceramic knife
• Combining carrots and beets in the rainbow crunch salad
