Today this very fine April day…you know spring in Chicago and all –  it was snowing when I took the dog for a walk. I was wearing a hat, gloves and my winter coat. Excuse me? The term brisk walk had new meaning. Snow and flowers – does that make ANY sense to you?

Short Post.

I adore beets. I have never had much luck making them, seemingly they don’t taste very good when I have tried, usually undercooked, not seasoned well. Something. I don’t have a beets 101 booklet or anything.

Nutrient rich in betalains or naturally deep ruby red pigment, their antioxidant value is just superb. Carotonoids and Flavanoids are also a dynamic nutrient combo also derived from the strong pigmented foods they are derived from.

I thought I’d do some experimenting. This week I bought golden beets and got 4 huge organic ones for just $2.00. I have been grating them raw in my salads – love that and boy is the color lovely.

I made a roasted one tonight while baking a turkey breast.  I rubbed the beet with balsamic vinegar, sea salt and olive oil and wrapped it in parchment. It roasted a good hour.

It was positively delicious!  

I found two recipes here I’d absolutely love to try, I’ll do that when I get some ruby ones!

sunny beet flickr image credit

Karen Hanrahan ~ Wellness Educator/Nutritional Consultant/Blog Author
708.482.0678 ~ Websites: Nutrition Weight Loss, and Green Clean
 
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