with Fresh Herbs, Toasted Walnuts & Feta Cheese

Janice Feuer-Haugen
July – August 2021 • Vol 3, No 116

Until last summer, roasting was my preferred way to cook beets. (Actually, the only way I cooked beets.) I’d not heard of nor considered steaming beets. Though, steam them I did. To my surprise, the wedges of steamed beet were tender and retained both their flavor and color. While hot, I tossed them in a balsamic vinegar, fresh herb and garlic dressing. By adding some favorite beet accompaniments—toasted walnuts, fresh mint and feta cheese—a new, healthy, delicious, and gorgeous Balsamic Beet Salad was born. Plus, I can now recommend two excellent cooking methods for beets: roasting and steaming.

Steaming Beets Is a Win-Win
Steaming beets retains both their vitamins and minerals as well as their gorgeous color and flavor. Plus, they cook in about a third to half the time of roasted beets. Depending on their size, in 30–45 minutes, steamed beets are tender and ready to eat. Great as an easy side dish with just a sprinkling of salt. And, especially delicious as a side or main dish Balsamic Beet Salad.

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