{"id":10336,"date":"2020-11-26T15:28:44","date_gmt":"2020-11-26T15:28:44","guid":{"rendered":"http:\/\/clients-conceptsk9.com\/fermesleclair-test\/?page_id=10336"},"modified":"2023-02-27T20:40:55","modified_gmt":"2023-02-27T20:40:55","slug":"beets","status":"publish","type":"page","link":"https:\/\/www.fermesleclair.com\/en\/our-products\/beets\/","title":{"rendered":"Beets"},"content":{"rendered":"

[vc_row][vc_column]

Beets: <\/strong> classic Qu\u00e9b\u00e9cois fare!<\/h1>

<\/h1><\/div>[vc_column_text css=”.vc_custom_1606763932196{margin-bottom: 20px !important;}” el_class=”dt-sc-title script-with-sub-title”]To this day, marinated or pickled beets <\/strong>are a common sight on the table at Quebecers\u2019 family meals. While that way of serving them remains popular, in recent years beets have found their rightful place in the repertoires of a number of bold chefs who use them in all kinds of recipes that make the most of their soft, sweet flesh. Some food historians trace beets\u2019 origins to the Mediterranean coast and others place them in Northern Africa. They\u2019ve have been grown in North America since the colonial era\u2014in fact, Jacques Cartier himself is said to have introduced the root vegetables to our shores, having brought seeds along on one of his Atlantic crossings.[\/vc_column_text]
<\/div>[vc_custom_heading text=”Beets: delicious, lovely and nutritious from roots to leaves” font_container=”tag:h2|font_size:32|text_align:left” use_theme_fonts=”yes” el_class=”vcr_heading-right”][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1671200574088{margin-bottom: 20px !important;}”]<\/p>\n

While red beets<\/strong> are the best-known, older varieties such as yellow beets<\/strong> are also popular with consumers. Eaten above all for their great taste, beets are also very nutritious. They are a source of fibre, vitamins A and C, calcium, potassium, iron, phosphorus and folic acid, and contain plenty of antioxidants, which can help prevent certain types of cancer and degenerative diseases. To preserve flavour, colour and nutrients as much as possible, beets are best cooked with the skin on.<\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1606763968972{margin-bottom: 20px !important;}”]Did you know that beet greens<\/strong> (the leafy tops) taste great and are healthy as well? At Fermes Leclair, we market beets on leaves <\/strong>as well as bagged beets<\/strong>. The greens can be eaten raw or cooked like spinach, and aren\u2019t bitter at all. They are rich in calcium, iron, magnesium, potassium, vitamin K, fibre and a type of carotenoid, a fat-soluble pigment that may have benefits for eyesight.<\/p>\n

Beets keep extremely well<\/strong> in the refrigerator; you simply have to make sure to remove the greens. So don\u2019t hesitate to stock up![\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″]

<\/div>[vc_single_image image=”10049″ img_size=”full” alignment=”right”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column]
<\/div>[vc_custom_heading text=”Red beets: the ruby of our garden” font_container=”tag:h2|font_size:36|text_align:left” use_theme_fonts=”yes” el_class=”vcr_heading-right”][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]The ever-popular red beet<\/strong> is easy to prepare and its spectacular colour is as useful for dyeing clothes as it is a sign of antioxidants. Those antioxidants are actually contained in betalains<\/strong>, which are plant pigments; so the \u00a0\u00a0compound that our noses can detect even at very low concentrations. All that\u2019s needed to completely remove this compound is to add an acid\u2014which probably explains why pickled beets are so popular.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”10045″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column]
<\/div>[vc_custom_heading text=”Yellow (or golden) beets: sunshine on your plate” font_container=”tag:h2|font_size:36|text_align:left” use_theme_fonts=”yes” el_class=”vcr_heading-right”][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”10046″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″]
<\/div>[vc_column_text]With its orangey skin and brilliant yellow flesh, the yellow (or golden) beet<\/strong> is softer and less sweet than its purple counterpart. While some people prefer it because it doesn\u2019t stain, many choose it simply because it\u2019s so great tasting and blends wonderfully well with a host of culinary creations. Plus, even when cooked, it keeps its lovely colour.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text css=”.vc_custom_1606763932196{margin-bottom: 20px !important;}” el_class=”dt-sc-title script-with-sub-title”]To this day, marinated or pickled beets are a common sight on the table at Quebecers\u2019 family meals. While that way of serving them remains popular, in recent years beets have found their rightful place in the repertoires of a number of bold chefs who use them in all kinds […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":10335,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10336","page","type-page","status-publish","hentry"],"yoast_head":"\nTasty beets from Quebec - Grown locally at Fermes Leclair<\/title>\n<meta name=\"description\" content=\"Get your hands on the best beets from Quebec! 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