This recipe from chef Yotam Ottolenghi‘s newest book, Plenty More, quite simply blew me away. The flavors? MASSIVE! Bright, puckery grapefruit gently mixed with peppery watercress, pleasantly bitter Belgian endive, whole leaves of gorgeous basil, …
Today’s visit to the Downtown Glendale Farmers Market was unique in that I didn’t walk over by myself! I was joined by Kimberly Beck, a new friend who I …
Although I’ve long been a fan of roasting beets (not to mention pickling them), after disposing of the beet greens several times, I thought it quite wasteful and set out to make a side dish with them. I soon found that I almost enjoyed the beet tops more than the beets themselves, and I’ve never tossed them out since.
While the beetroots are certainly a healthy choice, packing quite a dose of folate, vitamin C, manganese, potassium, and fiber, the beet greens are an excellent source of iron, and provide a good serving of vitamins A, B, C, and K.
The deep violet-red betalain pigments from the beetroot and the beet stems have been shown to have high antioxidant properties and are being heavily researched in the prevention of cancers. The beet greens are a rich source of green chlorophyll which has been shown as an effective in the prevention and treatment of liver, skin, and colon cancer.
Besides all that, they’re damn delicious, and as such, it only makes sense to eat them. Plus, they’re easy to prepare and you’re not paying extra for them, so STFU and cook them already. Oh, right, you probably want a recipe…
According to research from Dole Fresh Vegetables, there are 21 “Top Salad Cities” in the United States. Drawn from 18 months of internal research, Dole found that residents in the cities on their list may actually eat more salad per person compared to the national average, or they may be more willing to experiment with new salad blends or serve salad as a main course.
See the full list of “Top Salad Cities” below.