New obsession – BEETS

I have a new obsession – BEETS.  I know, most people kind of cringe when they think of beets.  I grew up in a German-American household and I ate my fair share of pickled beets as a child, and I don’t have fond memories of the taste.

For Thanksgiving, I went to my sister-in-law’s house and she made roasted beets in her oven, and made the most delicious salad I have had in a LONG time.  The beets in this salad were sweet, tender, and melted in my mouth.  I have been roasting and eating beets almost every day since then, and I am not getting a bit tired of them.  They are amazing!

Roasted beets are super easy to make.  Buy a whole beet from the market, cut off any stems, wrap it in aluminum foil, and place the little ball into a 375 degree oven.  Roast the beet for between 45-60 minutes, checking every ten minutes or so after the 45 minute mark.  The beet is done when you can slide a butter knife into it easily.

Not only are beets delicious, they are an AMAZING food.  Here are the health benefits, per Full Circle:

1.  Beets are a natural aphrodisiac.

2.  Beets contain potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. Beets are particularly beneficial to women whom are pregnant, as the vitamin B and iron are very beneficial to new growth cells during pregnancy and replenishing iron in the woman’s body.

3.  Beets cleanse the liver and help prevent cancer.

4.  Beets contain betaine and tryptophan, which work to relax and improve mood.  Also, beets can help lower blood pressure!

5.  Beets are a natural test for low stomach acid.

6.  Beets are low calorie, but high in sugar.  However, this sugar is released slowly so they are a great source of energy.

If you haven’t given beets a try lately, I really encourage you to do so!

BEET SALAD – get all organic ingredients, if possible!

  • one roasted beet, unwrapped and let cool
  • two hearts of romaine
  • chevre with honey (I like Trader Joe’s!)
  • dried cranberries
  • goddess salad dressing

Chop the hearts of romaine into bite sized pieces, and wash thoroughly.  Place in a large bowl.  Slice the beet into two halves, reserving one half for future use.  Chop the remaining half into bite-sized pieces, and sprinkle on top of the romaine.  Add half a log of chevre, crumbling into small bits and sprinkling on top.  Add several handfuls of dried cranberries, and drizzle with goddess salad dressing.  ENJOY!

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