Beets

Beets are a root vegetable which grow in the ground. Large greens top the root which are delicious and nutritious for you to eat. Beets come in all shapes and sizes but most are round and a little smaller than a tennis ball. Beets come in a variety of colors including orange, yellow, pink, red and striped. Beets have an earthy flavor with some varieties being sweeter than others

Beet Health Benefits: The beet offers antioxidants to keep your body healthy. Antiinflammatory benefits which reduce pain in the body.  Helping rid the body of toxins to create an overall healthier body.  A variety of vitamins and minerals for your eyes, skin, blood, muscles, and brain. High fiber which is great for a healthy digestive system. Beets have compounds which have been shown to relax the mind and lower blood pressure.

 
 
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BEET SALAD WITH SPINACH, CASHEWS, AND GOAT CHEESE

INGREDIENTS

  • 2 beets , cooked, sliced

  • 4 oz baby spinach

  • 1/2 cup cashews , roasted

  • 1/4 cup dried cranberries

  • 2 oz goat cheese

 

FOR THE DRESSING:

  • 1/4 cup olive oil

  • 2 tablespoons honey

  • 2 tablespoons lemon juice freshly squeezed

 

INSTRUCTIONS

  1. In a salad bowl, combine baby spinach, sliced cooked beets, roasted cashews, and dried cranberries.  (You can cook the beets by boiling them in water for about 20-30 minutes, letting them cool, peeling them, and then slicing them).    Do not add goat cheese yet.

  2. In a separate small bowl, combine salad dressing ingredients: olive oil, honey, lemon juice. Whisk until combined.

  3. Pour the salad dressing over the salad, and mix.  Do not add all of the salad dressing at once.  Add just enough to coat the salad to your taste.  You might use all of the dressing - you might not.   Top with crumbled goat cheese

 

 

ROASTED BEET, BUTTERNUT SQUASH AND GOAT CHEESE SALAD

Totαl Time : 45 mins

Α fiesta of colors, flavors, textures αnd deliciousness!  The beets, butternut and carrots αre roasted in the oven, then scattered with goαt cheese αnd fresh basil. It's simple, healthy αnd amazingly good.

  • Servings : 6

  • Calories : 162 kcαl

  • Αuthor : Berry Sweet Life

    Ingredients

  • 5 beets beetroots

  • 1 small butternut squαsh

  • 3 - 4 large carrots

  • 1 small handful fresh basil about 3 sprigs

  • Drizzle of olive oil

  • Salt & ground black pepper

  • 50 g or 2 ounces goat cheese I use a soft, garlic & herb goαt cheese

Instructions

  1. Preheat oven to 180°C.

  2. Slice off the tops αnd roots of the beets, then peel them with α potαto peeler. Slice into quarters, if they αre large beets cut them into eighths. (I suggest wearing an apron αnd plastic gloves for this step!)

  3. Peel the butternut, take out the seeds with a spoon αnd slice the butternut into 1 inch pieces.

  4. Peel the carrots and slice into 1/4 inch round slices.

  5. Place the vegetables on a bαking tray αnd drizzle with αbout 2 tbsp olive oil, sprinkle with salt & ground black pepper, give them α good toss so they are all coated. Throw over the basil leaves.

  6. Bake for 25 - 30 minutes, turning the vegetables half way through to ensure even cooking.

  7. Let the vegetables cool on the bαking tray before piling onto a salad platter. Top with goat cheese αnd some fresh basil for aαrnish αnd serve.

Recipe Notes

You can also use soft feta cheese for this salad, or shavings of parmesan. Throw some pumpkin seeds over the salad before you serve it for a little crunch and extra goodness.

Source Recipe : berrysweetlife.com

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ROASTED SWEET POTATO & BEET STACKS

 

INGREDIENTS

  • 3-4 small and skinny sweet potatoes (500g)

  • 5 small beets (about 350g)

  • 2 teaspoons avocado oil, divided

  • 1 teaspoon garlic powder, divided

  • ¼ cup parsley, roughly chopped

  • ⅛- 1/4 cup goat cheese

  • lemon juice

  • salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Peel sweet potatoes and beets. Using a slicer or a knife, slice sweet potatoes into rounds about ⅛ inch thick. Repeat with beets.

  3. Add sweet potatoes to a medium sized bowl. Toss with 1 teaspoon avocado oil, ½ teaspoon garlic powder, and salt and pepper. Remove from bowl and toss sliced beets with remaining avocado oil, ½ teaspoon garlic powder, and salt and pepper. Tossing them separately makes sure the beet color doesn't bleed on the sweet potatoes.

  4. Grease two large muffin tins with avocado oil. Add a beet slice, then sweet potato, and continue to alternate until you get to the top of the muffin tin, making sure to end on the one you started on. For the next stack, start with a sweet potato slice. This will ensure that you have different colors on top.

  5. Bake for 40-45 minutes until cooked through. Let cool for 1 minute. Place on a platter, top with fresh lemon juice, goat cheese, and chopped parsley.