- 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.
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
Sat Fat: 1g