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Purple Food Energy: Beetroot (Beta vulgaris)

By Gwen Nyhus Stewart

Beet and Horse-Radish Relish

2 cups (500 mL) cooked beets, chopped or julienned

1 cup (250 mL) horse-radish, grated

1/2 cup (125 mL) sugar

2 tbsps. (30 mL) lemon juice, freshly squeezed

1/4 cup (50 mL) vinegar

Combine all ingredients. Cover, refrigerate and let stand overnight. Serve with meat or fish. Makes about 3 1/2 cups (825 mL).

Beet and Potato Soup

1 tbsp. (15 mL) olive oil

1 onion, chopped

8 potatoes, diced

12 oz. (240 g) raw beet, diced

41/2 cups ((950 mL) chicken stock or water

1/2 cucumber, diced

Bouquet garni

1 tbsp. (15 mL) wine vinegar

1 tbsp. (15 mL) lemon juice, freshly squeezed

sea salt, to taste,

freshly ground black pepper, to taste

2 tbsp. (30 mL) sour cream

In a large stockpot, heat the oil, add the onions and potatoes and cook for 5 minutes, stirring occasionally. Add the beets, cucumber, bouquet garni, vinegar and lemon juice. Bring to the boil and simmer for 40 – 50 minutes until vegetables are tender. Season with salt and pepper. Pour into serving dishes, add a dollop of sour cream, and serve.

Beets with Feta

4-5 beets

1/4 cup (50 mL) Feta cheese, more if you like

1/2 lemon juice, freshly squeezed

olive oil

fresh dill, finely chopped

Cook the beets in boiling water until just tender. Peel skins and cut into small cubes. Place in a bowl and drizzle with olive oil, lemon juice, and dill to taste. Sprinkle with crumble feta cheese and serve.

*Try grating the Feta cheese with a vegetable grater. I also like grated Feta on salads, etc.

Roasted Beets

12 beets, peeled and halved or quartered

2 - 3 (30 - 45 mL) tbsps. olive oil

sea salt, to taste

freshly ground black pepper

2 tbsps. (30 mL) butter

4 green onions, sliced thinly
Preheat oven to 425° F (220° C).

In a bowl, toss beets with the oil, salt and pepper. Place evenly on a baking sheet and roast in the oven until browned and tender, approximately 1- 11/2 hours depending on the size of the beets. Transfer to a serving dish, add the butter and garnish with the scallions.

Sautéed Beets

4 medium large beets, boiled or steamed

2 tbsps. (30 mL) olive oil or butter

1 large garlic clove, minced

1 tbsp. (15 mL) fresh parsley, finely chopped

sea salt, to taste,

freshly ground black pepper, to taste

Slice the beets. Heat the olive oil or butter in a frying or sauté pan over medium heat. Add garlic and cook for 30 seconds. Add beets and toss or gently stir for 5 minutes. Sprinkle parsley over beets and add sea salt and freshly ground black pepper, to taste. Serve immediately.

See Purple Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of purple, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 64 for more information about what the colour purple means and Chapter 8, Colour Energy, Plants, and Recipes pages 86 – 88 for information about using purple in the garden and recipes.)

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