Beets are BEST + Recipe
Aug 21, 2020
The Best of Beets
The origin of beets dates way back in ancient pre-historic times. Originally, it was only the beet greens that were consumed. Later on the beet root was discovered for its high content of natural sugar, and today are used abundantly for raw sugar extraction.
Now that I know so much about beets and how to cook them properly, I cannot get enough! There are so many people I run into that swear they HATE beets - most not ever trying them. Here is a little more information on how fantastic beets are for your health.
Beets are highly diverse in their nutrition profile making them extremely beneficial for heart health AND they are a vegetable that is locally available us in February! The following are reasons you should add beets to your daily vegetable intake.
- Lowers blood pressure: the nitrates in beets convert to nitric acid in the body, which helps to relax and dilate blood vessels thus helping to prevent cardiovascular and heart issues
- Fights inflammation: beets also contain betaine. This nutrient aids in protecting cells and their make-up from damages that may occur when inflammation takes place regularly
- Antioxidant support: the red pigment that beets reveal comes from the betalain antioxidant which is a good source of manganese and vitamin C. Antioxidants are an important part of keeping all areas of the body healthy including the heart
Does this have you wanting beets in your life?! Juicing beets was the first way that I started to consume (probably because it tasted so good with all the natural sugars). I graduated to shredding beets into my salad, then roasting them in the oven with balsamic vinegar to finish. Here is one of my favourite ways to enjoy beets. Hope you all enjoy!
Superfood Buddha Bowl Salad
- 1 cup baby spinach
- ¼ cup roasted sweet potato
- ¼ cup cooked brown rice
- Handful cashews
- Spiralized/sliced carrot
- Spiralized/sliced raw beet
- 1 tablespoon hemp hearts
- ¼ cup black beans
- ¼ avocado
Honey Lime Vinaigrette
- 1/2 cup fresh lime juice
- 4 tablespoons honey
- 1 tablespoon cilantro, coarsely chopped
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon ginger, finely grated
- 1/2 cup extra-virgin olive oil
- salt and freshly ground black pepper to taste
- For the dressing (you will have leftovers) add all ingredients to a blender and blend until smooth. Store in the refrigerator until ready to use for up to 1 week
- Place spinach at the bottom of a bowl. Arrange the rest of the ingredients around, however you like
- Drizzle the vinaigrette along the edge of the salad and fold into the ingredients to lightly coat.