Vegetarian Star

Robin Quivers from “The Howard Stern Show” got in the kitchen with her right hand vegan man Gavan Murphy for a lesson in cooking with beets. The show is part of her ongoing web series about learning to cook new vegan food, “Vegucating Robin.”

This recipe uses the entire beet, including the beet greens, which Quivers says are full of nutrition. According to Self, one cup of cooked beet greens are full of Vitamin A, Vitamin C and a good source of iron and calcium.

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Dave Lieberman, Food Network chef and co-author of The 10 Things You Need To Eat, is taking cooking to a whole new healthy level by incorporating more of what he calls “super foods” into his regime.

This includes using quinoa in many dishes and putting vegetables in desserts.

“Veggies like beets are actually a great thing to add to desserts because they not only make them moist and more delicious, but add fiber and vitamins,” Lieberman said. “Plus, if you use canned beets you get all of the flavor and nutrition for a lot less money, and they are easier to mash.”

Lieberman is so confident in his cooking skills for quinoa, he says not to bother following the instructions on the quinoa package, and instead refer to his book to avoid that “soggy” quinoa outcome.

Great way to increase sales!

Quinoa and beets are two top super foods you’ll want to add to your pantry, even if you don’t buy a copy of Lieberman’s book.

Quinoa is a great source of magnesium, which helps maintain healthy blood pressure, and contains all nine essential amino acids.

In addition to being blood pressure helpers, beets are high in folate, a must have for women of child bearing age and a key in regenerating new cells and preventing DNA damage that causes cancer.

Plus, a 2009 British study showed beet juice may increase workout stamina by 16%.

Uh-oh.

Will beet juice be next on Simon Cowell‘s list of mixed vegetable drinks to try?

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“I love beets, and I look forward to using both red and golden varieties every winter. Once the beets are cooked, I like to slice them paper-thin with a mandoline and stuff them [like a pocket] with cashew cheese. Or I roll them up with a tofu ricotta, which I batter for vegan tempura. Diced beets also make a nice addition to a composed salad.”

—The Conscious Cook author and celebrity chef Tal Ronnen, from the February 2010 issue of Vegetarian Times.

Do you share Ronnen’s passion for the purple vegetable?

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