Thursday, March 26, 2015

Just Beet It!

by Leanne Ely, C.N.C

Today's Focus is on BEETS

Now now! Don't turn your nose up! There's way more to beets that the purple gushy sliced things you see decorating salad bars all of over America. We're talking fresh beets, the kind that are in season RIGHT now!
Beets are amazingly healthy; they tell you that all by themselves by their gorgeous color. Rich in folate, fiber, vitamin C, magnesium and a whole host of other vital nutrients, beets need to considered in your diet. Seriously!

Here's Today's TRICK:

Raw beets are easy to disguise in a beef and black bean burrito. Ask me how I know. :-) My children (now 21 & 19) still don't know to this day they have consumed many a beet this way!

Here's a TIP:

Store unwashed beets in your fridge's crisper. They'll stay good for 2 or more weeks! If the beets "bleed" on you, use lemon juice to help remove the purple.

And Your RECIPE:

Roasted Beets

4 to 6 beets, scrubbed, peeled and quartered (they'll bleed)
1-2 tablespoons olive oil
Sea salt and freshly ground pepper to taste

Preheat oven to 400 degrees. Place your cut up beets evenly on a baking pan; drizzle with olive oil, top with salt and pepper to taste. Roast till fork tender, about 20 to 30 minutes depending on the size.
Copyright (C) 2012 Leanne Ely, CNC All rights reserved.


Jennifer Stevens said...

I've just discovered roasted beets! I used to just "like" them as a kid but I've gained a new appreciation for them. This is a great recipe! (and, I'm all about sneaking veggies into foods. haha!)

Liz Gilbert said...

I never liked them as a kid - they were always the pickled kind you'd find at a salad bar :-( But roasted - now there's a different story, it brings out the sweetness in them & they're yum-my!! Unfortunately, my kiddos are too old for me to be able to "sneak" the veggies in anymore - but I try when I can. :-)