Food of the Week

  • ​​Beets have phytonutrients which have strong anti-inflamatory benefits.
  • Betalain, the pigment which gives red beets thier vibrant color, can prevent the accumulation of LDL (bad) cholesterol in our arteries and therefore reduces the risk of cancer and heart disease.
  • High in Folate, which is a B vitamin that has many benefits. It is water soluble which means that our body will excrete any excess. It is necessary for the production of cells in DNA.
  • Beet green are a good source of beta-carotene which the body turns into Vitamin A.

​Fun Fact: Think about the toppings you put on a hamburger (lettuce, tomato, etc..)  In Australia, beets are most commonly found as topping on burgers.


Warm Beet & Spinach Salad

4 Servings


8 cups of baby spinach

1 tablespoon of EVOO

1 cup thinly sliced red onion

2 plum tomatoes, chopped

2 tablespoons sliced Kalamata olives

2 tablespoons chopped fresh parsley

2 cups steamed beet wedges, or slices

2 tablespoons balsamic vinegar

¼ teaspoon salt (optional)

¼ teaspoon freshly ground pepper


  • Place spinach in a large bowl
  • Heat oil in a large nonstick skillet over medium heat
  • Add onion and cook, stirring, until the tomatoes begin to break down, about 3 min
  • Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 min more
  • Add the beet mixture to the spinach and toss to combine
  • Serve warm


Nutrition Facts:

Calories: 122

Fat: 5g

Sat Fat: 1g

Mono: 4mg

Cholesterol: 0g

Carbs: 17g

Protein: 4g

Fiber: 4g

Potassium: 729mg

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