The Color Red: Nippy Beets

So the first color group I'm going to look at is RED.  Red fruits and veggies get their coloring from lycopenes (nutrients) and anthocyanins (antioxidants) which are linked to helping reduce the risk of certain types of cancers, helping protect cells from damage, keeping your heart healthy, supporting a healthy memory, and improving urinary tract health too.

Red fruits and veggies include beets, cherries, cranberries, pink grapefruits, pomegranates, radishes, raspberries, red apples, red cabbage, red grapes, red peppers, red potatoes, strawberries, and tomatoes.

The red veg I'm featuring in today's recipe is beets.  Beets contain vitamin C, vitamin A, folates, and potassium to name but a few of their nutritional highlights.  They also contain betaine which not only gives them their deep rich color, but is good for lowering blood pressure and may have some anti-inflammatory qualities too.

Beets are one of my favorite vegs and I was excited when I dug up this recipe in one of my 1965 Better Homes and Gardens cookbooks.  I tweaked it a tidge and I think you're going to like it.

Nippy Beets
(their word, not mine)

1 (15 oz) can beets, cuts or slices
3 tbsp butter
2 tbsp Dijon mustard
1 tbsp honey
1 tsp Worchestershire sauce
Salt, to taste
Crumbled bacon (optional)

Heat the beets in the juice they came in.

In a separate saucepan blend the butter, mustard, honey and Worchestershire with a whisk over medium-high heat.  Bring just to boiling then remove from heat.

Once the beets are heated through, drain them and add to the saucepan with the butter sauce.

Stir until well-coated. You can garnish with crumbled bacon or serve as is.

NOTES

Though the recipe called for canned beets, if you have the time and inclination, you can make them from fresh.  Just boil, peel, chop and sauce.

It was decided over dinner with the Guinea Pig Parents that the sauce would also go well over steamed carrots or served over a nice thick slice of ham too.