I think I have a love affair with beets. Seriously.
I did not like beets as a kid unless it was pickled to a juicy sweetness. One afternoon, I spent my lunch break at a fancy culinary gourmet shop.
(One of my favorite things is to discover new things and, food fascinates me so foodie destinations are usually top of my list.)
As I perused the aisles among cheeses and artisanal ingredients, I came upon a freshly squeezed juice bar. This was Pre-COVID so I was able to sample each of the beautifully colored glass jars. Of course, I went straight to the red juice first, filled the shot glass and guzzled down what could only be explained as an earthy sweetness.
It was delicious!!! And, the cells in my body cheered with joy.
You can image my shock when I looked at the label and it was beet & carrot juice. Huh? Beets??? Yuck.
I bought a small bottle and guzzled it down to quench this newfound thirst…for a root vegetable of all things.
Why you should eat Beets and how to use them
Intrigued, I started snooping and discovered a host of resources.
But over all, I learned:
- Beets are loaded with fiber, manganese, Vitamin C, Potassium, Iron & folate.
- Raw beet juice can significantly reduce blood pressure over a period of just a few hours.
- They may:
- help fight inflammation,
- improve digestive health,
- support brain health;
- and, help with weight loss.
They taste amazing AND can be used in a variety of ways:
- In Vietnamese Spring Rolls
- Dips- there is more to beet dip than just hummus!!!
- Spreads & Salad Dressings
- Freshly Squeezed juices
- Hidden inside of cupcakes (I see you, littles!)
- on pizza (yes, it’s a thing…)
- Feeling Welsh? Serve them with a toasted baguette, a smear of goat cheese and a glass of red wine!
I consider golden beets the ‘gateway beet’ so I immediately introduced the golden beet and goat cheese salad to Jack. He liked it; so, I pushed further with a ruby colored salad. And, that’s where it ends.
No, really, he wasn’t a fan like he was with the golden sweetness so I’ve learned to adapt my recipes over the years.
Must of you know I run a food co-op called the Farm to Kitchen Collective. Over the years, I’ve learned people either love or hate beets. So, I kinda make it my own, personal mission to make people LOVE them as much as I do.
I can often captivate people with this bright, vibrant hummus dip. It’s delicious on its own but also makes an amazing sandwich spread, addition to power bowls or, to be thinned out as a salad dressing. (Yep, that’s right!! Just use some maple syrup and vinegar and voila! The perfect dressing.
This recipe calls for roasted beets. I usually roast my beets for my recipes, only using the raw vegetable to juice.
If you are unsure where to find my roasted beet recipe (and my delicious roasted beet & strawberry salad, click here!)
This beet and strawberry salad is one of my most popular recipes to date! It’s perfect for a girls weekend because it’s sweet, healthful and delicious. and, LOADED with RED FOODS.
I had never really considered the term Eat the Rainbow so seriously than after a reading by Internationally renowned Tea Leaf reader Petrene Soames. In part of my reading she said, “There is something with the blood…you really need to focus on red foods.”
Um, okay, what does that mean??
Not one to take a sign lightly, I look for red foods to eat whenever I can! Red foods are loaded with antioxidants and phytonutrients called anthocyanins, ellagic acid and lycopene. These bad boys work together to fight heart disease and decrease the risk for stroke. They are powerhouses that may help your heart, joints, skin and eyes while helping fight cancer cells.
Divine intervention or not, red foods like tomatoes, strawberries, beets and watermelon are all delicious while providing deep nutrition!
- 1/2 Cup tahini *The Trick to creamy hummus starts with the tahini. Combining Tahini with ice water gives your hummus a creamy base.
- 2 TBSP Ice Water
- 3 Cloves Fresh Garlic
- 1 Lemon
- 2 Roasted Beets
- 1 Can Organic Chickpeas Drained & Rinsed
- 1/4 Cup Olive Oil
- 2 TBSP Balsamic Vinegar Divided into 1 TBSP at a time
- 1 twig Rosemary Herb leaves removed from stem.
- Salt and Pepper to taste
- Roast 2 Beets and allow beets to cool as you prepare Mise en Place.
- When beets are cool to the touch, remove the outer skin and coarsely chop.
- In a food processor, add tahini and slowly drizzle ice cold water as you pulse.
- When tahini is smooth, add garlic cloves, Juice from Lemon, beets and chickpeas. Pulse until combined.
- Scrape sides with spatula and add 1 TBSP Vinegar, pulse and taste.
- Scrape sides again and add 1 TBSP vinegar, salt, pepper and rosemary.
- Pulse to combine.
- Can be enjoyed immediately or store in refrigerator, sealed, for up to 5 days,
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