Here at Beet.TV we eat beets whenever we can. We’ve always loved to grill, boil and juice them. Now, it seems that our little root vegetable is getting some press for their taste and super nutritional value.
We are pleased to see that The New York Times is providing extensive coverage of our root veggie. Writes Martha Rose Schulman in yesterday’s paper:
"It’s easy to love fresh beets, and not just for their nutritional
advantages. Beets have an earthy, hard-to-define flavor like no other
vegetable’s, one reason they so often appear on high-end restaurant
menus."
Seems that the online chatter about beets has heated up since Tara Parker-Pope wrote a column last month
pondering why beets don’t get more respect. Turns our namesake is
loaded with nutrients and phytochemicals. Tara calls beets an
"improbable superfood."
Earlier The Times listed the "11 Best Foods You Aren’t Eating"
— and beets occupied the number one spot.
At this time of year, there is an abundance of fresh beets at the nearby
farmers market in Union Square.
Kelsey went over to market the other day to interview beet grower Nevia No of Yuno’s Farm.
Believe in beets!
— Andy Plesser, Executive Producer
