The glorious beauty of beets guaranteed to lift one’s spirits

Article content

If there’s one colour that’s going to shake the winter doldrums out of everyone, it’s that of the beet. Bold and powerful, this vibrant root vegetable, with its brilliant hues of ruby red, orange and even yellow, resembles more a sparkling gem than a healthy food choice.

Article content

Beets taste truly amazing. And beetroot is the “It” colour of 2022.

Roots are an ancient food that rates high on the health chart as healthline.com reports beets are loaded with vitamins and minerals yet low in calories and fat. They’re also a good source of several key nutrients, including folate, manganese, and copper.

They’re a sexy food as well. Aphrodite, the goddess of love, believed her romantic power was due to beetroot, possibly the reason why beetroot is pictured on the brothel walls of ancient Rome. Romans used them as a natural aphrodisiac, and research shows beets contain high amounts of boron, which has a direct relationship with the production of human sex hormones.

Beets are mysterious – looking at them in the grocery store, they have a subdued exterior. Yet, wash them, slice them, boil or bake them, and their true spirited nature bursts onto the culinary scene in glorious colour.

Article content

Beets are truly enjoying their moment on the red carpet – the beetroot colour is even gracing KitchenAid’s “2022 Colour of the Year.” With kitchen upgrades and renovations amping up across the country, beetroot is going to be making a mighty big and creative splash everywhere.

Why was the beetroot colour chosen this year? “Because of its vibrancy – as a way to elevate people’s spirits after a trying two years,” noted company officials in a recent email. “We were also really interested in the multi-dimensionality of beetroot … it exudes a lot of confidence. It’s a colour that is regal and celebratory, but, because of the red and pink influence in it, it does give you a little bit of a hug, so it’s a comforting space.”

Plus we suspect we’re going to be seeing beetroot making a dramatic entrance on the cosmetic front as well (the look for rich-hued lips this spring!), not to mention in the fashion world.

Article content

It’s a colour that makes one feel instinctively joyful. And it tastes real good, too!

Zesty Roasted Beet Hummus

Makes two cups. Recipe courtesy KitchenAid. (www.kitchenaid.ca/@kitchenaid.ca.)

1 medium (144g) beet, peeled, cubed

1 can (439g) pinto beans, drained and rinsed

Juice of 1 lemon

Zest of 1/2 lemon

2 cloves garlic

1 tsp. salt

2 Tbsp. tahini

1 Tbsp. olive oil

For garnish:

Toasted sesame seeds

Olive oil

Flake salt

Lemon zest

Finely diced parsley

Place prepared beets into a saucepan and add enough water just to cover them. Bring to a boil then reduce to medium high heat and cook for 20 minutes, or until fork tender. Strain, being sure to reserve 1/4 cup of boiling liquid; set beets aside to cool.

Place all ingredients and two Tbsp. of reserved liquid into a blender, and blend until slightly smooth. (Add more beet liquid if mixture is too thick.) Place mixture into a serving bowl and garnish with sesame seeds, a drizzle of olive oil, flake salt, and a bit of lemon zest.

Article content

NOTE: Mixture can be left chunkier.

Beetroot Super Cocktail

Cocktails with plant-based ingredients are all the rage. You can reach for your favourite fresh-pressed juice, or make your own. Here’s one courtesy Belvedere Vodka uses beets. (BelvedereVodka.com) 

1-1/2 oz. favourite vodka

1/4 cup fresh squeezed beet juice

3/4 oz. ginger syrup*

3/4 oz. fresh lemon juice

2 Tbsp. fresh pressed apple juice

Lemon wheel/beetroot slice to garnish

Place all ingredients into shaker and shake. Fine strain into coupe glass. Garnish with a lemon wheel or a beetroot slice.

*Boil equal amounts water and sugar with 1-inch fresh ginger. Boil until thickened slightly. Cool Refrigerate unused portions and use within a week.

Multigrain Beet and Bean Burgers

Article content

Recipe courtesy KitchenAid. (www.kitchenaid.ca / @kitchenaid.ca) Serves 6.

1-1/2 cups roasted beets, grated*

1/2 cup quick rolled oats

1-1/4 cups cooked quinoa

2 Tbsp. tahini

1 Tbsp. balsamic vinegar

2 tsp. salt

1 tsp. ground black pepper

1 Tbsp. sesame seeds

2 Tbsp. flax seeds

1 Tbsp. garlic powder

1 can (439g) great northern beans or navy beans, drained and rinsed

2 large eggs, whisked until smooth

2 Tbsp. olive oil

Buns, favourite toppings

Place all ingredients except eggs into mixing bowl and, using paddle attachment, mash ingredients until sticky, increase speed and beat for 3-4 more minutes. Reduce speed and add eggs. Stir until fully incorporated. Turn off mixer, cover bowl with plastic wrap and allow mixture to rest for 10-15 minutes.

Heat a non-stick skillet on medium heat with 2 Tbsp. olive oil. Form patties to preferred size (about 1/2-inch thick) and place in hot skillet. Do not overcrowd pan. Cover pan and fry patties for 3-4 minutes, then use a fish spatula to carefully flip patties to other side. Do not cover after flipping and fry patties for 3-4 more minutes, or until golden brown on each side.

*To roast beets: Preheat the oven to 425°F. Slice beets in half, toss with olive oil, then roast on a sheet pan for 30-40 minutes, or until fork tender. When cooled, use a box grater to grate them.