Cook beet from the leaf to the root
By the experts at Kilo Solution
Commonly grown in Quebec, beets can often be found in dishes of popular restaurants. Red, yellow or Chioggia (red and white), they can be eaten raw, boiled or roasted. Usually only the plant’s roots are eaten, but the leaves are also edible. They can be added raw to salads, or served steamed, just like spinach.
Antioxidants & vitamine on the menu !
Betalain is the pigment that gives beetroot its rich purple-crimson colour. Low in fat, beetroot is also full of vitamins and minerals (such as iron) and packed with powerful antioxidants. As for beet leaves, they are rich in carotenoid, potassium, vitamin A and C.
La betterave dans l'assiette!
In Quebec, beetroot is usually consumed canned or marinated. However, this colorful and nutritious vegetable can be served and enjoyed in many ways! Did you know that roasted beet is delicious? Peeled and cut into cubes, drizzled with oil and fresh herbs, it’s easy to bake en papillote.
Having a chips’ craving? Choose smaller sized beets, that you peel and thinly slice. Spread evenly on a baking sheet and drizzle with oil, salt and fresh rosemary. Bake in the oven at 180°C (350°F) for 15-20 minutes and enjoy!
For a fresh and delicious starter, you should try a beet carpaccio garnished with goat cheese. Add a few pine nuts and fresh basil to decorate, voilà!
As for the beetroot leaves, they can be added to soups or used in a homemade pesto.
The nutrition experts at Kilo Solution
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