All of the Recipes from Food and Wine magazine include oil; but to combat obesity, diabetes, reflux, cough and more we are committed to only eating whole food fats like tahina or avocado.
I don’t know about beetroot juice and supplements, the evidence you present is not that compelling to me… but you had me at hello with just the word beet. I will try to eat more, and wish I could plant some in a fairytale garden but as you know I’m city bound.
Surprised the planting season in the south might start this early?! Still freezing cold in Philly.
Beets are a hassle to prepare, so I use this instant pot recipe sometimes:
Prepare Beets: Rub and wash the beets under cold running tap water. If your beets come with greens & stems, trim them off and save them for another dish (stir-frying with garlic tastes great). Trim off & discard the roots.
Pressure Cook Beets: Pour 1 cup (250ml) cold tap water in the pressure cooker. Place a trivet or steamer basket in the Instant Pot
Pressure Cooking Method: High Pressure, then Quick Release
Beets Circumference: Texture Preference (Firm & a little crunchy – Soft with some chew)
5 inches: 11 – 15 minutes
5.5 inches: 14 – 18 minutes
6 inches: 17 – 21 minutes
6.5 inches: 18 – 23 minutes
7 inches: 20 – 25 minutes
7.5 inches: 24 – 28 minutes
8 inches: 27 – 31 minutes
8.5 inches: 30 – 34 minutes
9 inches: 32 – 36
Peel and Serve: The skins are edible. To peel or not to peel is of personal preference. Cut beets into quarters (you can wear disposable gloves to handle the beets if you don't want beet-stained fingers). Season with salt if desired and serve hot or cold.
Good luck with you planting and growing and harvesting and eating 😋
Fabulous! Thanks for sharing this recipe, Ryan! I love using my instant pot and will definitely try to pressure cook my next batch of beets! And I agree, we should have a beet emoji!
All of the Recipes from Food and Wine magazine include oil; but to combat obesity, diabetes, reflux, cough and more we are committed to only eating whole food fats like tahina or avocado.
Ah! Good point! Thanks for noting this!
I love beets!! How is there not a beet emoji?
I don’t know about beetroot juice and supplements, the evidence you present is not that compelling to me… but you had me at hello with just the word beet. I will try to eat more, and wish I could plant some in a fairytale garden but as you know I’m city bound.
Surprised the planting season in the south might start this early?! Still freezing cold in Philly.
Beets are a hassle to prepare, so I use this instant pot recipe sometimes:
Prepare Beets: Rub and wash the beets under cold running tap water. If your beets come with greens & stems, trim them off and save them for another dish (stir-frying with garlic tastes great). Trim off & discard the roots.
Pressure Cook Beets: Pour 1 cup (250ml) cold tap water in the pressure cooker. Place a trivet or steamer basket in the Instant Pot
Pressure Cooking Method: High Pressure, then Quick Release
Beets Circumference: Texture Preference (Firm & a little crunchy – Soft with some chew)
5 inches: 11 – 15 minutes
5.5 inches: 14 – 18 minutes
6 inches: 17 – 21 minutes
6.5 inches: 18 – 23 minutes
7 inches: 20 – 25 minutes
7.5 inches: 24 – 28 minutes
8 inches: 27 – 31 minutes
8.5 inches: 30 – 34 minutes
9 inches: 32 – 36
Peel and Serve: The skins are edible. To peel or not to peel is of personal preference. Cut beets into quarters (you can wear disposable gloves to handle the beets if you don't want beet-stained fingers). Season with salt if desired and serve hot or cold.
Good luck with you planting and growing and harvesting and eating 😋
Fabulous! Thanks for sharing this recipe, Ryan! I love using my instant pot and will definitely try to pressure cook my next batch of beets! And I agree, we should have a beet emoji!
Forks Over Knives reviews benefits mentioned by Dr Quayle. In here are beet root recipes and beet greens recipes all made without oil, which will save calories and provide positive outcomes: https://www.forksoverknives.com/how-tos/types-of-beets-benefits-recipes/