Beets: Cooking series A-Z with SSG Sadler - Part 3
What do you know about the root vegetable, beets?
Beets are considered a root vegetable and have an edible, leafy top known as Swiss chard. Beets have a rich, dark purple-red color with green leaves. Grown all over the world, beets are native to the Mediterranean region. Beets are very nutritious, providing an array of health benefits. Michigan State University Extension says that beets are well known for their ability to lower cholesterol in the body and most importantly, their anti-aging effects. They are packed with fiber, vitamin C, folates, glycine betaine, and complex B vitamins which aid in giving the body energy. The potassium beets carry helps the body maintain and regulate its metabolism, as well as lowering the heart rate. Beets are used in many dishes and are commonly canned to compliment dressing during thanksgiving.
Here is a recipe that will allow you to explore fresh beets with a twist.
Chicken stuffed beets
Makes 4 servings
1lb ground chicken
4 medium size beets
1 tsp. EVOO extra virgin olive oil
2 garlic cloves (chopped finely)
1 tsp. Onion powder
1 pinch Salt
¼ cup heavy cream
2 beet leaves (Swiss chard) chopped
½ cup shredded gruyere cheese
½ cup grated parmesan cheese
- Preset oven to 350 Fahrenheit degrees. Wash beets and cut the tops off. Wrap in aluminum foil and set aside.
- Place a skillet on the stove and heat on high. Once hot, add olive oil and garlic ground, onion powder, salt and chicken.
- In a bowl add gruyere cheese, parmesan cheese and Swiss chard. Mix together and set aside.
- After the beets are done, hollow out the center of the beets. Place on aluminum foil.
- After the chicken is done, drain and allow cooling. Once cooled, add cheese mix and heavy cream.
- Add the chicken mixture very generously to each beet shell. Place back in the oven and cook until you see the chicken cheese mix bubbling.
Serve on a plate and enjoy.
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