Beets rock! This time of year, they are readily available in any number of colors and sizes at your local farm stand. I forbid you to tell me you don’t like beets until you try roasting them. The process of cooking beets slowly in their own skin allows them to caramelize and sweeten. Not only do beets taste delicious, but they are very affordable and extremely nutritious. Here are a few reasons why I eat beets:
Prevents Stroke: High levels of potassium help prevent the chance of stroke.
Fight Cancer: Beets contain high levels of pigment betacyaninis which fight various types of cancer including colon. It also slows down the growth of tumors.
Prevent Birth Defects: Pregnant women will benefit from the excellent source of Vitamin B Folate which aids in the development of the baby’s spinal cord.
Fight Cataracts: Beets contain beta carotene (Vitamin A) which helps prevent age related blindness called cataract.
Your fork is waiting.
Beet Salad with Feta and Dill
For the salad
For the beets
- 4 roasted beets
- 2 stems Rosemary
- .5 tbsp olive oil
- .5 Orange
Preparing the Beets
- Pre-heat over to 450 degrees and line 8×8 baking pan with tin foil
- Trim and clean beets, leaving root in-tact. Do not cut beets – this helps keep all of the juice inside.
- Place beets in foil lined pan and top with juice of 1/2 an orange, rosemary, olive oil, salt and pepper. Bake for 25 minutes or until fork tender
- Let cool completely in pan before removing foil. Skin removes easily with paper towel once cooled.
Preparing the salad
- In a medium bowl, whisk together lemon juice, olive oil, dill, salt and pepper.
- Gently toss baby arugula in the lemon-dill vinaigrette. Check for seasoning.
- Divide evenly between four plates and top with beet slices, feta and toasted pine nuts.