We're crazy about beets here at JBG. With three different varieties to explore year-round, golden, red, and Chioggia, we put them in salads, pickle them, make them into crisps, grill them, and juice 'em. We are constantly seeking out fun new ways to utilize them and gather beet-cookin' inspiration from friends, restaurants, and fellow JBGers. Ever had the beet fries at East Side Kings, or how about the beet sandwich with chevre, Moroccan carrots, and arugula at Yellow Jacket? So much beet deliciousness and innovation. However, if you've reached a point of resignation with our ubiquitous and persistent beet supply, don't fret! We're here this week to revive your love and respect for this ever-so-versatile root.

Beets! Photo by Mackenzie Smith.

1. The Infinite Health Benefits

Low calorie and high nutrient (think tons of B vitamins, manganese, iron, potassium, and magnesium), the beetroot has an arsenal of benefits. Beets lower blood pressure, and with heart disease being a worldwide leading cause of death, sure does make you want to grab a beet to add to dinner, eh? As explained in Healthline (click here for the full Healthline article), “these blood pressure-lowering effects are likely due to the high concentration of nitrates in beets. In your body, dietary nitrates are converted into nitric oxide, a molecule that dilates blood vessels, causing blood pressure to drop”. These nitrates also maintain and improve brain health, too! With healthy blood flow in the brain, beets can potentially ward off dementia and keep cognitive function in tip-top shape. Additionally, beets have betalains which contain anti-inflammatory properties that fight against chronic conditions like liver disease and cancer. Betaine, the amino acid found in beets, also reduces fat deposits that build up in the liver during the detoxification process. Chockful of fiber, beets keep your digestive tract healthy and happy. There’s talk of beets being a stamina-increasing food for athletes, too… eat a couple (scientists say it takes 3 to 5), wait three hours for peak nitrate levels, and go on your best run yet!

Golden beets brightening up the market stand. Photo by Scott David Gordon.

2. Beet Greens, The Unsung Hero

When most people mention beets, they are speaking of the taproot portion of the plant; however, the beet greens can be used in cooking as well! The greens taste like spinach when boiled or steamed and young greens can be used raw in salads. They are great substitutes for bok choy, swiss chard, or the aforementioned spinach in many dishes, plus they are nutrient rich like their root counterpart. Braise them, sautee them, throw them in a soup, or blend them into your morning smoothie! The possibilities are endless.

• Sauteed Beet Greens with Garlic and Olive Oil
• Beet Greens Frittata
• Beet Green Pesto
• Alice Waters' Beet Green Pasta
• Berry and Beet Green Smoothie

Chioggia harvest. Photo by Scott David Gordon.

3. Natural Sweetness

As fall rolls around, those apple and pumpkin desserts seem like an inevitability; however, how about substituting beets in a fall favorite recipe this year? Innovative folks like Skull and Cakebones and Lick Ice Creams have been exploring the veggie-inspired dessert frontier with our beets for some time now! The vibrant colors, the subtle sweetness… it’s the perfect ingredient for a post-meal sweet. Check out some inspiration here!

• Chocolate Beet Cupcakes
• Chocolate Beet Cake with Beet Cream Cheese Frosting
• Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
• Beet Panna Cotta and Meyer Lemon Mousse
• Tangy Beet Pie

Red beets, ready for harvest. Photo by Scott David Gordon.

Still running low on beet ideas? Check out Bon Appetit's endless beet recipes here.