Sunday, December 23, 2012

December, Celebrate Root Vegetables: Beets

The beet is a root vegetable. The most well-known is the beetroot or garden beet. The roots are most commonly deep red-purple in color, but come in a wide variety of other shades, including golden yellow and red-and-white striped. 

Beets are a good source of fiber, potassium and folate. Researchers believe the red pigment (called betacyanin) in beets may protect against the development of cancerous cells and might play a role in reducing the inflammation associated with heart disease.

Nutrition Information

All About Beets

Beet and Red Cabbage Soup

Beet and Red Cabbage Soup
6 servings


3 - 4 fresh medium beets (about 12 ounces)
1 Tbsp. canola oil 
1/2 red onion, thinly sliced (about 2 ounces)
1/2 head red cabbage, thinly sliced 
4 cups reduced-sodium vegetable broth 
1/2 tsp. freshly ground black pepper 
1 medium apple, peeled and diced (4.5 ounces; 128 g)
6 Tbsp low-fat sour cream for garnish 


Wash and trim beet tops, leaving root ends intact. Wrap in aluminum foil and roast at 375 degrees for 1 hour or until tender. Peel when beets are cool to handle. Slice beets into 1/4-inch julienne and set aside. 

Heat saucepan, add oil and onions. Sauté 3 to 4 minutes. Add cabbage, broth, and pepper. Bring mixture to a boil, reduce heat, cover and simmer 15 minutes. Stir in beets, simmer 10 minutes. Stir in apples, simmer 5  minutes. 

Serve hot or cold. Top with a tablespoon of low fat sour cream.

Recipe Card/Nutrition Information

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