Beets are a go-to source for folate, which helps metabolize amino acids & is important for pregnant women. Also, their red pigments fight cancer & lower the risk of heart disease. How to eat them: Roasted beets are a great side dish. Add a dash of goat cheese for an even richer taste. Serving size: ½ cup cooked Calories: 37 Recipe: Dr. Janet’s Roasted Beets with Lemon Vinaigrette Yield: 6 servings Ingredients 6 beets, trimmed of greens & roots 2 tablespoons extra-virgin olive oil 2 teaspoons fresh lemon juice 1 garlic clove, peeled and minced 1 teaspoon Dijon mustard ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh flat-leaf Italian parsley Spray a baking dish with nonstick cooking spray. Place the beets in the dish & cover tightly with foil. Bake the beets for about 1 hour or until tender when pierced with a fork or thin knife. Remove from oven & allow to cool to the touch. Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, salt & pepper for the dressing. When the beets are cool enough to handle, peel & slice the beets, arranging the slices on a platter. Drizzle with vinaigrette & garnish with parsley.
Posted on: Tue, 12 Aug 2014 08:01:07 +0000
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