Beets, they're what's for dinner

Do you visit your local Farmer’s Market with an adventurous attitude, or with a list of safe items? I challenge you to strike up a conversation with a farmer and ask them what they are offering, and how they would prepare it. You made be surprised to learn that you like that green vegetable!

Speaking of exploring new vegetables, I am enjoying exposing my daughter to a whole world of foods that I have been intimidated by. I am working hard to incorporate more fruits and vegetables to my diet. One food that I attempted again this week was beets. I understand the amazing health benefits, however I have been intimidated by them. After a breakfast with a friend who offered tips on preparation, I attempted them one more time. And the verdict… I like them! I am not going to lie; the texture is not my favorite, however the sweet earthy flavor that they offer is wonderful. I mixed the roasted beets with fresh mango at dinner and what a wonderful combination that was!

 

Here is my preparation suggestion if you are a newbie to beets:

·      Cut off tops, and rise/wash

·      Cut in half/quarters depending on the size

·      Spray lightly with Olive Oil

·      Wrap in parchment paper

·      Place in oven preheated at 425

·      Roast for 45min- 1 hour until fork tender

·      Let cool slightly, then remove skin

·      Enjoy!

***Warning, roasted beets are full of staining red juice, use caution when pealing and eating :)***

Suggested serving tips:

Chop roasted beets and add to your salad

Serve roasted beets with fruit and top with plain, unsweetened yogurt

Roasted beets pair nicely with goat cheese