Now playing: 6pm - In between beets
At the grocery store the check-out clerk commented that she wished her family ate more nutritious things like my beets that she was ringing up. The bagger commented in response that her family may not even know what they are. I'm not sure if she was joking. I asked her to bag the greens carefully because, I use those too. She looked at me very surprised! The clerk then asked me, "What are they good for?" Well, let me tell you!
The colourful root is a rich source of, uh, let me see: Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
The greens have even higher levels of iron, vitamin A, potassium and calcium.
Both are good for lowering blood pressure and as a cancer preventative, also lowering LDL.
Check them out!
Creamy Horseradish Caraway Beet Soup with Rye Grissini
4 beets, cooked til tender in the skins, reserve the greens roughly chopped.
2 tbsp. caraway seeds
2 tsp. prepared horseradish (you can even prepare your own)
1/4 c. chicken stock
1/4 c. half 'n half
Peel the cooked beets. Whirl in a blender with the greens. Add all remaining ingredients in a pot and heat without boiling. Strain. Serve with Rye Grissini. You could even float a cloud of yogurt, or sour cream on the top.
1 tsp. active dry yeast
1 1/2 c. warm water (105-115°F), divided
1/4 tbsp. sugar
1 1/4 c. dark rye flour
1 1/2 c. bread flour
2 tsp. salt
1/3 c. extra-virgin olive oil
2 tbsp. barley malt
Pre-heat oven to 350 deg. Proof yeast in the warm water. Add sugar and malt and flours, then salt and oil. Mix until smooth and elastic. Oil a bowl to rise the dough until double, about a hour. On a floured surface, form your Grissini in desired shapes. Place on parchment-lined baking sheets. Bake in oven until golden, about 20 minutes and depending on the shape and thickness.