{"id":4328,"date":"2015-10-15T00:00:03","date_gmt":"2015-10-15T00:00:03","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=4328"},"modified":"2015-10-15T00:00:03","modified_gmt":"2015-10-15T00:00:03","slug":"4328-2","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=4328","title":{"rendered":"D’Lish Beets!"},"content":{"rendered":"

Pickled or roasted, steamed or boiled. I adore beets whatever way they\u2019re prepared! I even grate them raw into salads for some fantastic color, roughage, and flavor.<\/p>\n

\"beets-bunch-tastefood\"<\/a><\/p>\n

In addition to being delicious, beets are REALLY nutritious. Betalains<\/a> are the nutrient-rich pigments found in beets which also act as antioxidants \u2013 they can have anti-inflammatory benefits as well, and can even reduce your risk of heart disease. Beets are a great source of fiber and vitamin C!<\/p>\n

If you boil or roast your beets, don\u2019t bother peeling them before-hand. Once they\u2019re cooked, the skins will rub and peel right off! Just don\u2019t forget to wear gloves\u2026 those pigments will dye your hands the same color as the beets!<\/p>\n

Looking for a mashed potato alternative? How about trying my Mashed Roasted Beets with Lime, Sour Cream and Cilantro<\/strong>. This will turn the most resistant beet eater into a beet enthusiast in no time! The sweet flavors of the beets with the zing of the lime and a dollop of low-fat sour cream will make this a family favorite.<\/p>\n

Oh, and if you are buying beets with the tops on don\u2019t forget you can eat the greens too \u2013 just saute with some olive oil, garlic and a little onion and serve with a squeeze a lemon.<\/p>\n

Beets – a healthy, delicious and colorful addition to your table. – Kathy<\/p>\n

Mashed Roasted Beets with Lime, Sour Cream & Cilantro<\/strong><\/p>\n

This beet preparation will turn the most resistant beet eater into a beet lover. If you have time, the ultimate taste intensity can be produced by roasting the beets in a 375-degree F. oven until very tender; allow about 1 – to 2 hours depending upon the size of your beets The yield will be reduced because of moisture evaporation, so use 5 beets.<\/p>\n

Makes four 1\/2-cup servings.<\/p>\n

4 beets (about 1 1\/2 lbs.)
\n2 tablespoons soft butter or margarine
\n1\/4 cup sour cream or non-fat sour cream
\n1 tablespoon fresh lime juice
\n1 teaspoon ground coriander
\n1\/4 teaspoon crushed red pepper flakes
\n2 tablespoons fresh cilantro, chopped
\nsalt to taste<\/p>\n

Wash the beets, trimming top to 1″ – 2″ and leaving root untrimmed. Steam until very tender (or see roasting note, above).<\/p>\n

As soon as beets are cool enough to handle, slip the skins off and cut into large chunks. Place in food processor with butter and 3 tablespoons of the sour cream; process until smooth-like in texture but not a total puree. Mix in lime juice, coriander, pepper flakes and chopped cilantro. Season to taste with salt.<\/p>\n

Serve hot, dolloped with remaining sour cream if desired.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pickled or roasted, steamed or boiled. I adore beets whatever way they\u2019re prepared! I even grate them raw into salads for some fantastic color, roughage, and flavor. In addition to being delicious, beets are REALLY nutritious. Betalains are the nutrient-rich pigments found in beets which also act as antioxidants \u2013 they can have anti-inflammatory benefits […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[10719,8151,4560,10986,10987,10988,4561,10985,1597,1323,460,10989,291,10990,11865,1042,1030,2029,10991,6087,1045,1046,2682,10992,10688,10993,10994,2415,10900,1550,1582,462],"class_list":["post-4328","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-anti-inflammatory","tag-antioxidant","tag-beet","tag-beet-greens","tag-beet-recipe","tag-beet-salad","tag-beets","tag-betalains","tag-boil","tag-cilantro","tag-fiber","tag-fresh-beets","tag-garlic","tag-golden-beets","tag-komo-radio","tag-lemon","tag-lime","tag-low-fat","tag-mashed-beets","tag-mashed-potatoes","tag-olive-oil","tag-onions","tag-peel","tag-peeling-beets","tag-pickled-beets","tag-raw-beets","tag-red-beets","tag-roast","tag-roasted-beets","tag-saute","tag-sour-cream","tag-vitamin-c"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/4328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4328"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/4328\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}