I adore this vibrantly hued vegetable, called beetroot where I’m from. Whether pureed into a dip, roasted to rich perfection in the oven, pickled, raw or arranged atop a salad, they are rich in valuable nutrients and fiber and contribute to lowering blood pressure, boosting stamina, fighting inflammation and detoxification.
BEET LENTIL DIP
6 ounces cooked beets, peeled and chopped
1/2 cup cooked lentils
1/2 cup chopped walnuts
1 tablespoon prepared horseradish
2 tablespoons plain yogurt
1 tablespoon chopped fresh dill
1 green onion, chopped
salt and freshly ground black pepper to taste
2 tablespoons olive oil
Place beets, lentils, walnuts, horseradish, yogurt, dill and green onion in food processor. Pulse until well blended. Season with salt and pepper and mix in olive oil. Taste and adjust seasoning if desired.
Recipe adapted from Health Magazine, January/February 2017
BEET, BLUE CHEESE AND ALMOND SALAD
7 beets, roasted, peeled and chopped
1 garlic clove, minced
3 tablespoons olive oil
2 tablespoons lemon juice
salt and freshly ground black pepper
8 ounces blue cheese
2 ounces marcona almonds
1 tablespoon chopped fresh parsley
For dressing: mix garlic, olive oil and lemon juice, and season with salt and pepper. Toss beets with dressing.
Divide salad greens among individual bowls, top with beets, blue cheese and almonds. Drizzle extra dressing over top and sprinkle with parsley.
Recipe adapted from Better Homes and Gardens, August 2012