In addition to adding color to any dish, being able to be a part of any luncheon or dinner whether served hot or cold, beets have so many other benefits of their own. They are the roots of the vegetable, it is true, but even their leaves and stems are great when made part of any soup mix.
Beets are best known for all the good their do for those with cardiovascular and health problems. That’s because they enhance blood flow, make arteries feel and serve better, and even reduce LDL cholesterol.
Health and beauty both! Yes! And add their delicious taste for one more thing that sets beets apart.
Like pretty much all vegetables, beets are low in calories, and high in more nutrients than you can name in a couple of minutes. They’re versatile…try them in salads, soups , a side dish, so much more. Even beet juice is sensational and still chock full of everything that helps ensure better health. Think of beets even for those with arthritis. And they’re loaded with fiber. That means they’re a huge help in controlling blood sugar, helping with weight problems, and lowering cholesterol. They’re studying the possibility it is also helpful with colon cancer, bowel disease and heart disease.
Beets come all ways and even canned they’re still full of all the health benefits. Try slicing them in a salad or blend some mashed beets into your hummus if you like the pink look.
If there is a downside to beets? Well, there could be, if there’s a problem with kidney stones. All those oxalates won’t tell those stones any good, so it’s wise to sample beets in moderation if that’s the case.
But just once, try this beet recipe, and then serve the dish either fresh from the oven, or cool the finished product and over a salad. Either way, it’s a tasty treat
Beets and Honey
Ingredients
3 beets peeled & diced (about 3 cups)
1 Tablespoon olive oil
¼ teaspoon sea salt
1 Tablespoon balsamic vinegar
1 Tablespoon honey or pure maple syrup n)
Preheat oven to 425 degrees Fahrenheit.
Grease a large baking sheet or dish, set aside.
Peel and cut 3 beets into ½” cubes. Toss beets in plastic bag with 1 Tablespoon olive oil and sea salt.
Spread onto baking sheet in an even layer. Bake for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
While beets are roasting, combine vinegar and honey in a small bowl.
After 30 minutes, when beets are soft to the touch, remove from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet, then stir until all the beets are evenly coated.
Return to the oven for 10 minutes until honey mixture coats the beets, stirring once halfway through.
Remove from the oven and serve warm or store and serve later over your favorite salads.
