Eat the Rainbow…..start here!
Father’s Day was a rousing success in our house! The beautiful weather certainly played a part…..beach anyone? BBQ? (I made that awesome grilled potato salad, which is always a hit!) Plenty of fresh air, sunshine and good moods to go around! This week, we’ve been getting back to basics, which means sides for dinner that will also do well for a packed lunch. Roasting/steaming beets whole preserves their nutritional content as well as their color and flavor. Beets are naturally sweet so I like to pair them with a more acidic vinaigrette.
This time of year, beets are plentiful in the farmers markets. I try to eat seasonally and where possible source my produce locally. Not only is it better for the environment, but it’s better for me and my family as local produce is picked at it’s peak and delivered immediately to us……as farm fresh as you can get without growing it in your own backyard!
In health circles, we often hear the phrase, “eat the rainbow.” There is strong evidence that different colors of vegetables and fruits contain different types of vitamins, minerals and nutrients. Beets are unique in that their deep red color comes from a different source than other veggies of similar color making them a standout vegetable in the world of antioxidant and anti-inflammatory benefits. Beets are an excellent source of folate, manganese, potassium and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6.
I serve beets often because they have so many wonderful nutritional benefits, and when properly prepared, they are delicious! This is one of my favorite ways to cook beets because it’s so simple and the clean up is a breeze. It takes awhile for them to roast when they’re whole, but you don’t have to do a thing while they’re in the oven…….unless, of course, you want to take advantage of the oven being on for so long and you throw in a few trays of other veggies to roast at the same time (but that’s a post for another day)!