Beets are a nutritional powerhouse with their rich, deep red-violet colour that holds beneficial betalain pigments. These pigments can help keep nerves healthy, have anti-inflammatory benefits and helps detoxify the body overall.
At Wanigan, we recommend eating them raw or gently steaming them if you want the full nutritional impact of the beets super powers.
Try beets simply shredded and added to salads and onto other dishes. Juiced with an apple, carrot and ginger makes a potent and healthy juice.
Of course, beets are delicious roasted in the oven or prepared into soups and stews as well.
The colour in beets makes for an excellent food colouring for baking cakes, muffins and icing. If you're into colouring easter eggs, beets make an excellent red dye that is 100% natural.
Beet & Carrot Salad
1 large red beet, peeled and grated
3 carrots, scrubbed and grated
2 green onions, finely sliced
1⁄2 cup raw pumpkin seeds
1⁄2 cup raw walnuts
2 oranges, peeled and seeded
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1⁄2 tsp sea salt
Finely shred beets and carrots, separately in a food processor.
Keep them separated until you are ready to serve so the bright red colour of the beets will gradually saturate the carrots. Set aside.
Blend all dressing ingredients and pour over beets in a medium-sized mixing bowl. Toss together and gently add carrots and toss again.
Before serving, sprinkle pumpkin seeds and walnuts on top.
Makes 2 servings