But lately I've discovered another superfood that has a sweet side. Beets. Plus I mean, they're really fun to cut into ... who doesn't love cutting into a vegetable that bleeds?
Before I talk about how I use them, let me beat down the beet for you. In addition to being low calorie and high fiber (like most vegetables) beets are loaded with:
- Folate (what pregnant women need to help prevent nural tube defects in the baby during early pregnancy)
- B-vitamins, copper, iron, magnesium, manganese
- Potassium, which helps counter the effects of sodium
- A compound which lowers homocysteine (a contributor to heart disease and atherosclerosis)
- Basically, they provide some needed nutrients (a few in significant amounts) and have compounds that help detoxify your body and reduce inflammation.
They DO grow in the ground, so that's entirely possible. I like to wash them with a vegetable brush AND peel them. By doing this I haven't noticed a particularly muddy flavor to my beets.
I will say I do NOT care to eat them raw. It feels like trying to chew a young tree or something. But they are my new favorite Shakeology addition. The only flavor they add is a bit of sweetness, and the color ... well, see for yourself ... one of my favorites.
|Rock on beets! Wait ...|
|In case you thought that was hook em ... Gig Em AGGIES (it's even maroon)|
They're great added to a smoothie. They're tasty steamed or boiled, but my favorite way to cook them is roasted:
1. Preheat oven to 400
2. Wash and peel beets, cut into roughly 1" chunks
3. Spray (or toss) with olive oil and season (thyme, salt, and pepper is a good one)
4. Spread on a baking sheet lined with foil
5. Roast for about 40 minutes (they're done when you can insert a fork easily, kinda like potatoes)
Aren't they at least worth trying? I mean look ... the girls even like them!