Red Beets

red beets

Red Beets

Why Eat Beets?

Beets provide some excellent health benefits. They are also low in calories and a great source of nutrients, including fiber, folate, and vitamin C. Beets also contain nitrates and pigments that may help lower blood pressure and improve athletic performance.

The pigments that give red beets their beautiful tint are called betalains. These betalains are also a unique source of phytonutrients. The betalin pigments in beets assist the phase two detoxification process. Broken down toxins are bound to other molecules so they can be excreted from your body. This helps purify your blood and your liver.

Research shows that beet juice may boost stamina to help you exercise longer, improve blood flow, and help lower blood pressure. Beets are rich in natural chemicals called nitrates. Through a chain reaction, your body changes nitrates into nitric oxide, which helps with blood flow and blood pressure.

Beet & Fingerling Potato Fries

Ingredients

-Red Beets
-Fingerling Potatoes
-1 tablespoon oil
-1.4 teaspoon salt
-1/4 teasoon pepper

Directions

1.Peel and cut the Fingerling potatoes in half widthwise; cut each half into 1/2-in. strips.
2.Place in a small bowl.
3.Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to coat.
4.Spread onto a parchment paper-lined baking sheet.
5.Peel and cut beets in half; cut into 1/2-in. strips.
6.Transfer to the same bowl; add the remaining oil, salt, and pepper. Toss to coat. Spread onto another parchment paper-lined baking sheet.
7.Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once.

Chocolate Chunk Beet Ice Cream – YUM!

Recipe inspired by this website.

Ingredients

-18 oz cooked beets
-1 cup thick coconut milk (full fat)
-1/4 cup agave
-1 piece ginger (about 0.8 inches long)
-3 tablespoons chopped dark chocolate

Directions

1.Put the cooked beets, the coconut milk, the agave, and the ginger in a food processor and blend until smooth.
2.Ice Cream Machine (recommended): Put the beet coconut mixture in your ice cream machine and freeze according to the manufacturer’s instructions. 3.Stir in the chocolate chunks and place the ice cream in a freezer-safe container and freeze for another 2 hours in your freezer. Thaw for 5-10 minutes and scoop with an ice cream scoop.
4.No Machine/No Churn: Put the beet coconut mixture in a freezer-safe container, stir in the chocolate chunks and freeze for about 4 hours, whisking slightly every 20-30 minutes to avoid it getting too icy. Thaw for 5-10 minutes and scoop with an ice cream scoop.

Gluten-Free Chocolate Coconut Cardamom Beet Pudding

inspired by this recipe.

Ingredients

-1 cup cooked beets
-⅓ cup light coconut milk
-2 tbsp baking cocoa (I love Rodelle)
-1 tbsp agave nectar
-Dusting of powdered sugar and ground cardamom for garnish

Directions

1.Lightly grease two 5oz ramekin dishes with non-stick cooking spray. Place ramekin dishes on a rimmed baking sheet.
2.In a food processor, pulse the cooked beets, coconut milk, cocoa, and agave until a creamy purée form. Divide the pudding “batter” between the two ramekin dishes.
3.Chill in the fridge for 30 minutes. Preheat the oven to 350 F as the pudding chills and firms up.
4.Place ramekins on the baking sheet in the center of the oven. Bake for 30 minutes, until tops are firm.
5.Remove from the oven and let cool for 10-15 minutes.
6.Garnish the top of each pudding with a light dusting of powdered sugar and ground cardamom. Serve warm.

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