Roses are Red,
And so are Beets,
Grab a bunch from the grocery,
They’re delicious and sweet!
It’s February, and there are admittedly few fruits or vegetables in season, but luckily one vegetable thriving thrives during this time: BEETS. Per registered dietician Dana Angelo White, beets are “wonderful for eye health and full of fiber and potassium…[they] benefit muscles, skin, and the neurological system.” A true superfood if there ever was one, here are a few fun uses for beets:
The Classic: Roasted Beets
Believe it or not, beets are a food the whole family can enjoy! Kids love beets – the sooner you get them hooked, the better. Tiny roasted pieces make bright red finger food for toddlers, or puree into a velvety-smooth mixture for babies.
- 2 cups diced beets (about 3 medium beets)
- 1 tablespoon olive oil
- ½ teaspoon salt
Preheat oven to 400°F. Place beets on a sheet pan, drizzle with olive oil and salt, and toss well to coat. Roast for 15 to 20 minutes or until pieces are fork-tender. For the bébés, puree with a blender or food processor if you’d like and thin with water as needed.
From First Bites: Superfoods for Babies and Toddlers by Dana Angelo White, MS, RD, ATC
The Beauty Treatment: Beet Lip Stain
Anyone who’s ever had any mishaps with beets in the kitchen knows they can stain your skin for days at a time. Why not put that staining power to good use and use that beautiful beet-red hue as a lip stain?
- 2 small red beets, raw, peeled
- 4 drops fresh-squeezed lemon juice
- ¼ tablespoon unrefined virgin coconut oil
For this recipe, you’ll want to wear gloves and lay down butcher paper to protect your hands and surfaces. Wash and cut beets and send them through a juice into a small glass bowl. Add lemon juice and oil, and stir thoroughly. Transfer stain into a very small container using a dropper or a small funnel. Apply with a lip brush, or, even better, package your stain in a small rollerball container!
From Homemade Beauty: 150 Simple Beauty Recipes Made From All-Natural Ingredients by Annie Strole
The Sweet Tooth: The Gluten-Free Chocolate Beet Bundt Cake
At first I was skeptical (just like my kids) about a cake with vegetables, but every time I make this, I get rave reviews!
- 3 large beets
- 6 cups water
- 1 cup (2 sticks) butter, softened and divided
- 1 ½ cups dark brown sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 4 ounces semisweet chocolate
- 2 cups all-purpose gluten-free flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- Powdered sugar for dusting
Preheat oven to 375°F. Clean and cut beets into 2-inch chunks. Boil beets and allow to cook for 15-20 minutes, until fork tender. Remove beets from heat, drain, and allow to cool. Once cooled, puree in a blender or food processor. Set aside.
Combine ¾ cup of softened butter and brown sugar and mix well. Add beets, vanilla, and eggs. Melt the remaining butter with chocolate, and add to the mixture. Combine flour, baking soda, and salt; add to creamed mixture and mix well. Pour into greased and floured Bundt cake pan and bake for 45-55 minutes or until toothpick in center comes out clean.
Allow cake to cool completely before removing from pan. Sift powdered sugar over top, slice, and serve!
From The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less by April Peveteaux