Sunday, October 26, 2014

Warm Beets Salad 醋拌甜菜

LOVE BEETS. How ironical this is from my perspective, as I don't really love beets that much. But would like to love it a little, day by day, month by month.

Beets are in season right now (beets is also a fall/autumn produce in addition to pumpkin squash, carrots) but when I saw this convenience organic beets pack from Costco, I decided to try the product, at the same time, try to incorporate beets as much as I can to our meals. As "convenience" goes, they can be consumed straight from the pack so I do not have to do any peeling.

Each vacuum-pack contains four pre-cooked beets. You can choose to eat them straight from the pack (e.g. salads, sushi) or if you prefer, re-heat (warm) them before consumption.

Warm Beets Salad (in Apple Cider Vinegar) 醋拌甜菜
4 pre-cooked beets, steamed thinly sliced (or if you are using raw beets - cook them by steaming or roasting)
2 tbsps Apple Cider Vinegar to toss the steamed beets

Beets are sweet by nature so the splash of vinegar sourness balances out the sweetness very well.

Beets (or beetroots) is an excellent source of folic acid and rich in fiber, manganese and potassium.

Red beet contains betacyanin (the same compound that gives beet its deep ruby hue) which is said to have anti-cancer properties.  Beet is also a good source of glutamine (a type of amino acid) that is essential to intestinal tract health.

Sharing this with Souper Sunday and Hearth and Soul. Also submitting this to My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House.


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