Three years ago, the New York Times wrote an article posing the question Are beets the new spinach? Like spinach, beets can be considered a "nutritional powerhouse" with their significant source of folate, potassium and vitamin C. Beetroots' greens only add to the nutritional mix by containing high concentrations of beta-carotene, soluble and insoluble fiber, and calcium. According to the American Heart Association, drinking beet juice can lower blood pressure too.
Roasted Beets with Dill-Walnut Vinaigrette
Ingredients:1/2 cup chopped walnuts
1 tablespoon red wine vinegar
2 teaspoons juice from one lemon
1 medium shallot, minced
1/2 tablespoons minced fresh dill
6 tablespoons extra-virgin olive oil (I only used 2 tablespoons of EVOO and it was plenty!)
salt and ground black pepper to taste
4 medium beets-roasted
Roast beets, wrap beets individually in tinfoil or parchment paper . Place in shallow roasting pan, and place in a pre-heated 400 degree oven. Roast until skewer inserted into a beet comes out easily, 45 minutes to an hour. Place walnuts in a skillet and toast over medium heat stirring frequently, until they become fragrant, about four minutes. Whisk the vinegar, lemon juice, shallot, dill, and oil together in a small bowl until thoroughly combined. Add salt and pepper to taste. Toss the dressing, sliced or chopped beets, an walnuts together in a medium bowl. Serve immediately.
Shulman, Martha R. "Beets: The New Spinach." The New York Times 4 Aug. 2008. The New York Times. Web. 5 Dec. 2011. <http://www.nytimes.com/2008/08/04/health/nutrition/04recipehealth.html?ref=fitnessandnutrition>.
"Specialty Crops: Beets." Sustainable Farming Project. Tufts University. Web. 5 Dec. 2011. <http://nesfp.nutrition.tufts.edu/ethnic_crops/vegetable_details.php?veggieid=9>.
Dill is my favorite herb. It makes everything better. Great healthy post!ReplyDelete