Don’t let the beet’s rough exterior dissuade you from adorning your plate with it. Both earthy and sweet, beets are winter’s jewel-toned candy, with a colorful history as a medicinal vegetable…and as a tasty addition to many a meal.
Don’t discard the greens. Beet greens are full of iron, which helps your body produce oxygen-carrying red blood cells.
For a quick, savory breakfast, rinse and chop beet greens; then flash-sauté them in coconut oil with minced garlic and chopped tomato. Serve in a bowl with steaming quinoa or alongside a pair of over-easy eggs.
Planning a cleanse? Put beets on the menu. These root vegetables help purify your blood, while acting as a tonic for your liver.
Beets can be eaten raw. Brighten up a salad by shredding beets and tossing them with sunflower seeds, avocado and greens. A simple balsamic vinaigrette is this dish’s best complement.
Beets can lower your blood pressure, thanks to naturally occurring nitrates that your body converts into the nitric oxide needed to enhance blood flow.
Sneak beets into your favorite baked goods like chocolate cupcakes. A quick Internet search will yield a wealth of proven recipes.
Easy Beet-Coconut Soup
- 1/4 yellow onion, diced
- 2 cloves garlic, finely chopped
- 2 tablespoons coconut oil
- 4 large beets, diced
- 3–4 cups vegetable stock
- 1–2 (15-ounce) cans coconut milk
- Fresh herbs, like dill, basil or parsley, for garnish
- In a saucepan, sauté garlic and onion until translucent.
- Add beets, and sauté for about 7 minutes; then add enough vegetable stock to cover beets. Simmer covered until beets are soft.
- Cool the mixture slightly; then puree in a blender or food processor.
- Return puree to low heat, add coconut milk, and stir until blended and warmed. Garnish with herbs.
Recipe and some nutritional facts provided by Sue Van Raes, a licensed holistic nutritionist.