12 Apr Benefits to making sure beets are apart of your diet!
According to www.Pubmed.org, and the studies that have been done there are some powerful benefits to making sure you make beets apart of your diet. They are an amazing anti-inflammatory. Just think of how bad we need this benefit. Inflammation is the cause of so many problems. And loaded with anti-oxidants’.
Beets protect on a cellular level – whoa!! That means they have the potential to protect us from the big “C” word and could quite possibly be helpful in lowering blood pressure.
Beets are a root vegetable and are a carbohydrate, so you don’t want to overeat them. But having them a few times a week should not be a problem. Beets are a great source of Vitamin C and other essential minerals.
- B Vitamin folate
Stop!! Don’t throw out the greens, those beet greens have more nutrients then the beet itself
Popeye should have been eating those leafy tops because they have more Iron than Spinach! So throw them into your fresh juices, that’s what I do. I also add 1/4 of the beet.
Have you heard of all the benefits, well apparently according to Dr.Mercola. They can boost bone strength and help in the fight against Alzheimer’s disease and strengthen your immune system by helping the production of antibodies and white blood cells.
Here is a Recipe for you to try:
- 1 bunch of Organic beets with greens (most beets are GMO, so buy organic)
- 2 Tablespoons of Organic Olive oil
- 2 cloves garlic ( if you’re like me 3)
- 2 Tablespoons of chopped onion
- Himalayan pink salt and Pepper to taste
- 1 Tablespoon of Red wines vinegar
Preheat your oven to 450.
Wash the beets, remove the greens and set aside.
Wrap each beet in foil and put on a baking tray.
Put in the oven and roast for 45 – 60 min until they are soft.
Take them out and let them cool.
You can peel them real easy after they are roasted. I use gloves to rub the skins off, so my hand doesn’t get stained red, you might want to as well.
While your beets are cooling.
Heat the Organic Olive oil in a skillet over medium- low heat. Add the garlic and onion, and cook for 1-2 min. Tear or cut your greens into bite size pieces. Throw away the thick stem. And add them to the skillet. Cook and stir until greens are wilted and tender. Season with Himalayan salt and pepper.
Put the greens in a serving bowl, pour the Red wine vinegar over top and mix. Slice or cut up the beets into chunks and place in a serving bowl, with either the Red wine vinegar, Himalayan salt, and pepper, or some grass-fed butter
Another option would be to mix both the beets and the greens with some feta cheese.
Now that is a nutrient rich dish right there! Packed with goodness
Recipe adapted from www.allrecipes.com