Gardeners have always liked beets. But these vegetables have acquired a wider following among gourmets in recent years. Chefs eager to source more produce from local farms are turning to root vegetables in those months when fresh greens are scarce and tomatoes absent.
Health-conscious diners love beets for their vitamins, minerals and dietary fiber. Nowadays, you’re more likely to see cooked beets in a restaurant salad, sometimes with greens and often with goat cheese.
Photo: Dreamstime.com
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