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Eat in season: Winter produce for Minnesota

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Winter Produce for Minnesota

Eat in season

Beets offer an awesome mix of antioxidants and have anti-inflammatory properties. Beet skin can be easily rubbed off with a paper towel. Wearing gloves is a good idea since beet juice can stain your hands. Beets are delicious gently steamed for 15 minutes. Fun fact: you can eat the greens, too, which have a flavor similar to Swiss chard.


While not the prettiest of veggies, rutabagas are a worthy addition to any diet. Simply peel its waxy coating and you have a root vegetable rich in vitamin C, fiber and potassium. Rutabagas – also referred to as swedes – are high in iron, which most veggies are not. Cube rutabaga as you would a potato and enjoy baked, roasted, boiled or braised, steamed and even raw.


An excellent source of vitamins C, E and K, the low-calorie turnip can be prepared just about any way you can think. Peel, cut, boil and puree turnips to take the place of mashed potatoes. Similar to the beet, you can also eat turnip greens.

Winter squash

Low in fat and calories, the fun is in how many varieties there are – from acorn to butternut and delicata to spaghetti squash. The flesh of squash becomes creamy and mild in flavor when cooked. When picking, aim for squash darker in color. The richer the color, the more nutrients it contains.




Healthy Set Go


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How to eat like a Minnesotan

Are you one of the millions of annual visitors to the Twin Cities? If so, you might wonder what exactly is Minnesota food and how you can eat like a Minnesotan?

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