What We're Eating This Week

With beets, you get a twofer; the greens are just as tasty and versatile as the roots!

A savory beet-tartare sits atop a layer of aged cashew cheese. Divine!

​In honor of Valentine's day, we're eating one of our favorite heart-healthy veggies of them all: Beets! Besides brimming Vitamin C and potassium, they're also a good source of blood-strengthening glycine betaine, so they're as much a treat for your ticker as they are for your taste buds.  They're a two-for-one comestible, too: the greens are just as tasty--and just as versatile--as the roots themselves. Try them in any one (or more!) of these tasty ways:

- steamed, seasoned, and served as a savory beet tartare
- grated, raw atop winter salads
- cubed and tossed into a pot with carrots, potatoes, and seasonings for a borscht-style soup
- steamed and tossed with a tangy vinaigrette
- grated and tossed into our usual carrot-cake muffin batter, for a red-velvet style treat
- grated into our favorite veggie burger recipe for a frighteningly realistic color infusion
- sliced into chunks, tossed with olive oil and a splash of balsamic, and roasted until caramelized
- juiced into our morning health elixir, along with apples, ginger, carrots, turmeric, and beet greens
- sauteeing the greens with garlic and finishing with a squeeze of lemon
- tossing finely chopped greens onto a pizza, drizzling with olive oil, and tossing into a hot oven
- sauteeing  the greens in olive oil and tossing onto cooked pasta with a dash of red pepper flakes
- adding chopped greens to minestrone, miso, or vegetable soup

What's your favorite way to eat beets? Do you prefer them cooked or raw? Juiced or chewed? We want to hear!