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In Southern California (where I live) and throughout most of North America, beets are an ideal winter vegetable. Chilly and wet days have crept up on us these last few weeks in typically-sunny Los Angeles, but the farmers markets and produce stands have been well stocked all season with these beautiful garnet and golden root vegetables. Available year round, beets are a healthy, inexpensive, and colorful addition to any meal.

Beets were in the news last year when results of an Associated Press survey of primary candidates revealed Barack Obama avoids eating beets. Is it possible that President Obama just has not tried a good beet recipe?

The president would do well to reconsider — beets are very nutrient dense, rich in folate, potassium, iron, vitamin C, and many antioxidants, boasting a wide range of health promoting and protecting benefits. One cup of beets contains over one-third of the daily-recommended amount of folate, a B vitamin necessary for healthy fetal development. Betacyanin, a pigment in beets, has powerful cancer-fighting properties.

The effectiveness of beets in reducing colon cancer and skin and lung cancer has been documented in many clinical trials. Betaine, another compound found in beets, is associated with decreased markers of inflammation – a condition linked to heart disease, cognitive decline, and type II diabetes.

With their scruffy-looking hard exterior and copious amounts of leaves, beets can be intimidating to those who have not cooked with them, but actually they are quite simple to prepare. Choose small or medium beets with firm roots and deep color. Trim the green leaves immediately upon getting them home, but save them — beet greens can be added raw to any green salad, and they stand in for nearly any other leafy green (they’re especially good done simply, sauteed with garlic and olive oil).

Beets can be roasted at 425° F for 30-45 minutes in a pan covered with foil or boil for 20-30 minutes. It is not necessary to peel beets, once cooked the outside skin will easily slip off in cool water. You can also coat them in a little olive oil prior to roasting, and leave the skins on. Finally, slice or chop beets and add them to a salad, a beet carpaccio appetizer, a roasted root vegetable dish, or a hearty soup.

Fresh Beet and Apple Salad

Ingredients

2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
4 beets, boiled, peeled
1 Fuji apple
1⁄4 cup gorgonzola cheese
Preparation

1. Make dressing by whisking honey, vinegar, and olive oil together. Salt and Pepper optional.

2. Slice beets and apple into 1⁄4 inch thick pieces.

3. Toss beet and apple slices with dressing. Add gorgonzola cheese.

Serves 2