A ROOT AWAKENING.

Well, isn’t this a root awakening – beet juice likes to mark its’ territory. My cutting board has officially been dyed. Lucky for this vegetable, its’ sweet/earthy flavour and nutrient profile (folate, vitamin C, potassium and fibre) support my decision to continue to include this vegetable in my diet. Although some individuals like to eat beets raw in their salad, I like to eat mine cooked.

Not sure how to include beets in your diet? Try out the following:

- Add raw, boiled, steamed or roasted beet root slices to salads or wraps;

- Add beets to soups and hummus;

- Grate beet root and add to salads or homemade black bean burgers;

- Bake beetroot brownies.

Note to self, never wear light coloured clothes when preparing beets. Oops.

Beet and Goat Cheese Salad

Serves 3

Ingredients

3 beets, small (similar in size)

3c arugula

3 tbsp flaxseeds, roasted

3 tbsp goat cheese, crumbled

1 tbsp balsamic glaze or vinegar

Preheat oven to 400F.

Remove leafy tops of beets if still intact. Scrub the beets well and loosely wrap in aluminum foil.

Place wrapped beets on a baking sheet and roast for approximately an hour or until tender/fork pierces through. Allow cooked beats to cool at room temperature, remove from foil paper, and then wrap in paper towel. Using the paper towel rub gently to peel the skin.

Cut cooked beats into wedges (approximately ½” thick).

Divide arugula amongst three bowls and evenly top with beets, flaxseeds and goat cheese. Drizzle with balsamic glaze or vinegar. Enjoy!

Nutritional Value:

Energy: 120kcal Protein: 6g Fat:5g (1.5g saturated fat) Carbohydrates:15g Fibre:5g Sugars: 9g (cut the sugar by using balsamic vinegar instead of glaze)