OF THE VIBRANT COLORS TO pop up during the Louisiana spring, red and golden beets are some of the most radiant. Despite their appearance and health benefits, they don’t get as much love as they should. These recipes will excite beet lovers, and hopefully, sway beet skeptics.
Both the striking root and the leafy greens of the beet are edible, and quite good for you. They’re full of fiber, folate, manganese, potassium, iron, and vitamin C. A few of the varieties the LSU AgCenter recommends for the Bayou State include amusing names including Bull’s Blood, Chioggia (also known as candy cane) and Golden Detroit.
The sweet, earthy flavor of beets, and their textural versatility—from crunchy when raw to delicate when steamed or roasted—make them a useful part of a cook’s pantry. Red and golden beets perform as well pickled as they do shredded in a cake, and few items in the produce
