We love eating seasonally, and I look forward to the Fall + Winter seasons all year long because these seasons are all about dem root veggies. My hubby makes pretty much two dishes in life, both of which contain root veggies + are best during the cooler months. The heartiness of root veggies makes them an excellent and filling snack all on their own, but they are also versatile enough to easily be used as the star of any meal!
Not only are root vegetables the perfect way to satisfy hunger on a cold day, they are also packed with nutrients. Beta-carotene-rich carrots, fiber-filled parsnips, and vitamin B6-packed sweet potato are all staples of my fall to winter diet, but one of my most favorite root vegetables of all is the beet. Beets are one of the world’s most nutritious foods and incorporating them into your diet can provide a range of healing benefits. Beets are packed with antioxidants an phytonutrients that aid the body’s natural detoxification process, reduce inflammation, and lower blood pressure.
Including beets in a dish is also an excellent way to add a pop of beautiful color as beets can be found in a variety of shades from warm gold to deep reddish purple and can even have striking stipe patterns! Here are a few of my favorite ways to enjoy deliciously beautiful and vibrantly nutritious beets.
As a Raw Snack
In a bowl, toss 2 peeled, thinly sliced beets with 1 teaspoon olive oil and a pinch of sea salt. In another bowl, whip 4oz goat cheese with a squeeze of fresh squeezed OJ + a few sprigs chopped tarragon. Sandwich the cheese in between the beets + enjoy!
In a Smoothie
In a high speed blender (blendtec, ninja or vitamix) add 1 raw cubed beet to any smoothie. I like adding it to Green Dream + Berry Bliss smoothies.
In a juicer, puree 1 large, quartered raw beet, 4 carrots, 1 apple, 1 2-inch piece of fresh ginger, 2-3 kale leaves + a large handful of baby spinach. Add 1 T Green Dream to the juice + shake or blend.
Preheat oven to 375 degrees. In a bowl, toss peeled, thinly sliced beets with 1 T coconut oil, sea salt, pepper, 1 teaspoon of Green Dream + a couple pinches of turmeric. Bake on cookie sheet for 20 minutes, then flip. Bake for another 20-25 minutes or until beets are crisp.
As a Spread
Bring a small pot of water + splash of vinegar to a boil. Cook 1 beet for about 45 minutes or until easily pierced with a knife. Remove beet + let cool, peel and quarter. Combine in a food processor with 1 1/2 C hummus or tahini.