If there were just one veggie I would say to add to your foodstyle today, I would say “Beets Baby!”.
When you juice them (remember to definitely go organic if juicing) they will taste a little ‘greeny’, but your taste buds will become more familiar with them as you drink them more often. It actually adds a sweetness to your drinks and gives them more ‘body’.
Note: I haven’t had good luck with the yellow beets – they tasted too much like grass to me.
Whether juicing beets or roasting, you must remove the peel and stems first. I suggest peeling them under running water to avoid the deep red juice from getting all over your counter. It will stay in your fridge for approximately 7-9 days so you can have it throughout the week.
Keep an eye on your – um – bathroom remnants – you will see a change in color, but don’t be alarmed, its just the betanin in them. Just like anything in life – moderation. Take a couple of shots a day for good health.
Here are some ways I use beets, let me know what you think (share recipes please!):
- juicing with celery, cucumbers, 1/2 to 1 (taste it) seeded green apple, small carrot
- dice into 1/2″ squares and roast at 350 degrees for 30mins with a sprinkling of Himalayan salt and coconut oil
- spiralize them into a large container (raw) and soak in 1:1 ratio of olive oil and apple cider vinegar (ACV) – season to taste
- make a mustard spread by roasting, pureeing and adding olive oil, salt, pepper and seedy mustard – haven’t tried this yet, but I printed the recipe http://adventuresincooking.com/2013/04/roasted-beet-balsamic-mustard-honey.html