Heart of the Home

BEET BONANZA: savor these vibrant, healthy root vegetables

Vibrant beets look and taste good in salads and other dishes. K nown for their signature deep, red-violet color, beets aren’t just another pretty vegetable. Offering a bounty of health benefits, their jewel tone is a result of betalains—a type of plant pigment containing antioxidants and antiinflammatory properties. They may help prevent heart disease and stroke, reduce blood pressure and boost the immune system.

Low in calories, high in fiber, and a good source of vitamins B and C, potassium and magnesium, make these nutritional powerhouses a great ingredient for meals.

The signature red beets may be the most recognized, but varieties also come in orange, white, and even red and white candy canestriped. With a rich, earthy taste, they can be prepared in countless ways—canned, roasted, steamed, boiled, tossed in a salad or served as a side dish.

Beet, Walnut and Blue Cheese Salad

INGREDIENTS

32-ounce can of beets, drained and diced 6 tablespoons olive oil 2 tablespoons sugar 1 tablespoon prepared sweet hot mustard

½ teaspoon salt ½ teaspoon ground black pepper 6 cups mixed salad greens 6 tablespoons toasted walnuts 6 tablespoons crumbled blue cheese

DIRECTIONS

Place beets in a shallow bowl, and set aside.

In a small mixing bowl, blend together vinegar, oil, sugar, mustard salt and pepper. Pour over the beets, and toss gently; cover, and refrigerate for an hour.

Line six salad plates with salad greens, top with a layer of beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon blue cheese.

—Recipe adapted from the National Pork Board

Boiled Beets

INGREDIENTS

1½ pounds beets

2 tablespoons vinegar

DIRECTIONS

Wash beets, and trim tops and roots.

In a large saucepan, add beets, vinegar and enough water to cover. This will help keep the beets from “bleeding,” or turning the liquid red. 2 oranges, peeled and sectioned

DIRECTIONS

In a saucepan, mix sugar, salt and cornstarch. Add orange juice and water or beet juice, and mix together until smooth. Cook until thickened.

Remove from the heat, and add beets. Let stand for 30 minutes. Reheat once ready to serve, mixing the beets with the butter and orange sections before serving.

Diced beets can be enjoyed either hot or cold.

Bring beets to a boil, reduce heat, and simmer until tender, about 45-60 minutes.

Place the pot under cold running water, and rinse until beets are cool enough to be handled.

Peel off the skin, slice or dice, and serve.

—Virginia Cooperative Extension

Beets with Orange Sauce

INGREDIENTS

½ cup sugar 1 teaspoon salt 1 tablespoon cornstarch ¼ cup orange juice ¼ cup water or juice from canned beets or water reserved from boiled beets

3 cups sliced, cooked beets (either canned or using the boiled beets recipe) 2 tablespoons butter

—Recipe adapted from Cecelia C. Moyer, Amelia County, in Country Treasures from Virginia Farm Bureau Kitchens

Medicare Advantage plans include added benefits for 2021

BY ADAM CULLER

Medicare Advantage plans are growing in popularity among Medicare beneficiaries, as are the number of plans that offer supplemental benefits to subscribers.

According to the Kaiser Family Foundation, enrollment in Medicare Advantage plans has grown from 6.9 million participants in 1999 to 24.1 million in 2020. It’s now estimated that 39% of all Medicare beneficiaries are enrolled in Advantage plans.

Medicare Advantage plans, also known as Medicare Part C, are offered and managed by private health insurance carriers and are approved by Medicare. These plans include Medicare Part A and Medicare Part B benefits, and most include Medicare Part D prescription coverage.

These plans also provide a wide range of supplemental benefits not offered through original Medicare. Benefits may include dental, hearing and vision coverage, fitness allowances and reimbursements for assistive devices and over-the-counter drug purchases. Supplemental benefits vary by plan.

A study commissioned by the Better Medicare Alliance revealed the number of supplemental benefits offered by Medicare Advantage plans increased in 36 of 41 categories over the past year. Notably, meal benefits now are provided in 57% of all Medicare Advantage plans, and 46% include transportation services to and from doctors’ visits.

Charles Sowers, senior market account executive for Virginia Farm Bureau Health Care Consultants, said the low-cost premiums of a Medicare Advantage Plan offer significant value in cost and coverage.

“With Medicare Advantage, there are low-premium plans that are going to include both medical and drug coverage, whereas with a Medicare Supplement Plan subscribers have to purchase drug plans separately,” Sowers said. “So rather than spending upwards of $150 to $200 per month for coverage with a Medicare supplement, they’re instead paying $0 to $50. That makes a big difference.”

Before deciding on a plan, customers should consider their benefit needs, possible out-of-pocket expenses, prescription costs and whether their providers are enrolled in a plan’s network.

For more information on Medicare Advantage plans contact your local Farm Bureau office or call 800-229-7779.

Exclusive savings for FARM BUREAU MEMBERS

We value our long-standing partnership with Farm Bureau and are proud to offer their members exclusive savings.

FORD F-150

FORD SUPER DUTY ® FORD RANGER

Visit FordFarmBureauAdvantage.com today!

Wherever the road takes you,

Choice Hotels® is there.

As a Virginia Farm Bureau member, you can save up to 20%* at 7,000+ Choice Hotels® properties worldwide. Enjoy options ranging from economy to upscale, plus access to rewards like free nights through the Choice Privileges® loyalty program.

Book now and save up to 20% on your stay.

3 Ways to Book Your Rate with Your Special Rate ID

Visit ChoiceHotels.com

Call 800.4CHOICE

Download the Choice Hotels mobile app

* Discount based on percentage off the best available rate. Based on availability and location. Other terms and conditions may apply. Hotels are individually owned and operated.