Pickled Beets!
Bite This: The leaves and root of the beet have been used in folk medicine to aid in digestion, for binding of wounds, for treating fevers and have also been considered an aphrodisiac.
Yes, I said pickled beets. Try 'em, they're good.
My husband and I recently joined this student-led campus organization where I work. Through this organization we purchase organic food from local farmers, and every Tuesday for the entire summer I just walk a couple of buildings over and viola! I get a bag full of goodies! This week's bag included cheddar cheese, 1/2 gallon of organic skim milk, whole grain bread, romaine lettuce, squash, zucchini, tomatoes, blackberries, honey sticks, hormone and nitrate-free bison jerky and pickled beets. By getting fresh produce delivered to us weekly my husband is more encouraged to eat the fruits and vegetables so they do not go to waste. The one thing I cannot get him to try? Pickled beets. Even when I explain to him how good they are for the body and how good they taste, he scrunches his nose. More for me!
Why beets are good for the body:
1. High in fiber - hence aiding in digestion - they can have a laxative effect. The high fiber content may also protect against colon cancer.
2. Contain anti-inflammatory antioxidants and phytochemicals which may help prevent cancer and improve cardiovascular health.
3. Potassium and magnesium - beets contain these nutrients which help regulate blood pressure and nerve transmission.
4. Beets also contain folic acid and iron - both of which are important nutrients during pregnancy.
Sound bite: Try pickled beets from your local Farmer's market. Or try a recipe this week that includes some form of beets - pickled, canned, steamed...
Quinoa, Arugula & Beet Salad (Allrecipes.com)
2 beets peeled and sliced
2/3 cup quinoa
1 1/3 cup water
1/3 cup red wine vinegar
1/3 cup olive oil
1 tsp sugar
1 tbsp minced garlic
1 green onion sliced
Lots of arugula
1/4 cup goat cheese
pinch of salt and black pepper
1. Steam beets until tender - about 7-8 minutes.
2. Bring the quinoa and water to a boil and reduce heat to a simmer and cook until all liquid has been absorbed - about 15 minutes.
3. Meanwhile whisk the olive oil, red wine vinegar, sugar, garlic, salt and black pepper together in a bowl.
4. Remove quinoa from heat and add 1/2 the vinegar dressing while fluffing with a fork and cover and refrigerate for an hour.
5. Stir in green onions, arugula, beets, goat cheese and remaining dressing into cooled quinoa.
Yes, I said pickled beets. Try 'em, they're good.
My husband and I recently joined this student-led campus organization where I work. Through this organization we purchase organic food from local farmers, and every Tuesday for the entire summer I just walk a couple of buildings over and viola! I get a bag full of goodies! This week's bag included cheddar cheese, 1/2 gallon of organic skim milk, whole grain bread, romaine lettuce, squash, zucchini, tomatoes, blackberries, honey sticks, hormone and nitrate-free bison jerky and pickled beets. By getting fresh produce delivered to us weekly my husband is more encouraged to eat the fruits and vegetables so they do not go to waste. The one thing I cannot get him to try? Pickled beets. Even when I explain to him how good they are for the body and how good they taste, he scrunches his nose. More for me!
Why beets are good for the body:
1. High in fiber - hence aiding in digestion - they can have a laxative effect. The high fiber content may also protect against colon cancer.
2. Contain anti-inflammatory antioxidants and phytochemicals which may help prevent cancer and improve cardiovascular health.
3. Potassium and magnesium - beets contain these nutrients which help regulate blood pressure and nerve transmission.
4. Beets also contain folic acid and iron - both of which are important nutrients during pregnancy.
Sound bite: Try pickled beets from your local Farmer's market. Or try a recipe this week that includes some form of beets - pickled, canned, steamed...
Quinoa, Arugula & Beet Salad (Allrecipes.com)
2 beets peeled and sliced
2/3 cup quinoa
1 1/3 cup water
1/3 cup red wine vinegar
1/3 cup olive oil
1 tsp sugar
1 tbsp minced garlic
1 green onion sliced
Lots of arugula
1/4 cup goat cheese
pinch of salt and black pepper
1. Steam beets until tender - about 7-8 minutes.
2. Bring the quinoa and water to a boil and reduce heat to a simmer and cook until all liquid has been absorbed - about 15 minutes.
3. Meanwhile whisk the olive oil, red wine vinegar, sugar, garlic, salt and black pepper together in a bowl.
4. Remove quinoa from heat and add 1/2 the vinegar dressing while fluffing with a fork and cover and refrigerate for an hour.
5. Stir in green onions, arugula, beets, goat cheese and remaining dressing into cooled quinoa.
Comments
Post a Comment