For their color splash and health benefits, beets—both the root and the greens—are hard to beat! Their color is a sure sign of antioxidant benefits.
Fresh or canned, beets are good for you: just 50 calories in a medium-size beet, almost no fat, and a good source of folate, potassium, fiber, and health-promoting antioxidants. Eat fresh beet greens, too—especially now that they’re in season. Compared with the root, a half-cup serving of greens has double the potassium, and it’s high in beta carotene (which forms vitamin A).
Tip: As you prepare beets, wear gloves and use a cutting board so your hands and countertop won’t stain.
Put ruby-colored beets on your table today: sliced or grated fresh beets in stir-fries, beet greens or canned beets in salads.
Mustard-Roasted Vegetable Medley
- 1 large parsnip, peeled and julienned (cut in thin matchsticks)
- 1 large carrot, peeled and julienned
- 1 large beet, peeled and julienned
- 1 tablespoon prepared mustard
- 1 1⁄2 teaspoons maple syrup
- 1 teaspoon oil
- Salt and pepper to taste
Heat oven to 450°F. Coat a small oven-proof pan with nonstick cooking spray. Toss all ingredients until well combined. Bake, stirring occasionally, about 20 minutes or until vegetables are tender. Makes 2 servings.
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