What’s In The Box?

Fabulous Fall Vegetables:

Beets
Turnips
Arugula
Radishes
Kale Bunches
Sweet Potato Greens
Bok Choy
Okra
Salad Mix
Egg Plant
Sweet and Hot Peppers

Herbs:

Garlic
Basil

This week there is a new item in the box, beets. The wonderful beet is part of the Amarathaceae family making them a relative of swiss chard and has many healthful benefits. “Beets are very low in calories (provide only 45 kcal/100 g), and contain zero cholesterol and small amount of fat. Nutritional benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.” Beets are also a good source of vitamin C (especially the greens) which is extremely important at this time of year when the cold bug seems to be everywhere. For more information check out http://www.nutrition-and-you.com/beets.html

Are you looking for something different to do with beets? Have you ever tried beet chips? They are extremely easy to prepare. Here is a recipe from http://tasty-yummies.com/2012/08/08/crispy-baked-beet-chips-gluten-free-vegan/ for a healthy, gluten free, vegan treat.

Crispy Baked Beet Chips – Gluten-free + Vegan

3-4 medium beets (or 6-8 small beets), peeled and sliced thinly about 1/16 – 1/8 inch – using a mandoline slicer is the best and easiest way to do this

1 tablespoon olive oil
Sea salt to taste
Feel free to add any additional seasonings that you wish *

Preheat oven to 350º F.
Toss beets slices with oil in a medium sized bowl until they are all well coated and lay them flat in a single-layer on a rimmed baking sheet (bake in multiple batches, if necessary).
Bake for 20-30 minutes, until chips are crispy.
Check after about 15 minutes since the time will vary based on thickness of chips and how dark your baking pan is, mine took about 30 minutes since my baking pan was really light in color. The second batch I made was on a much darker baking pan and they cooked up much quicker. Sprinkle a little sea salt over top when you take them out. Transfer to a wire rack and they will crisp up a bit more as they cool.

* Play around with adding in different spices and herbs. I made one batch with some fresh rosemary, another with some onion powder and then just a plain batch, all were very good.

Hope you give them a try.

Kari Finn

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