Beets are so amazing! They are colorful, beautiful, sweet, tasty and so good for you!
Beets are high in antioxidants and: folate, manganese, fiber, potassium, vitamin C, tryptophan, magnesium, iron, phosphorus, copper.
Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
I love the color of beets. One day I added some to a coleslaw I was making. I was so happy with the results! Besides adding an amazing brightness to the coleslaw the end result was amazing!
Below I share the recipe. This coleslaw will keep in the fridge for 4-5 days. Great to make up ahead of time, have in the fridge and then take for lunch each day.
Tri-Colour Coleslaw Recipe
- 1/2 C shredded beets
- 1/2 C shredded carrots
- 1/2 C shredded cabbage (I like Savoy cabbage but you can use any kind)
- 2 Green onions (optional)
- 1/3 C olive oil
- 2-3 Tbsp lemon juice (start with 2 and add another if needed)
- 2 tsp Apple cider vinegar
- 1 tsp braggs liquid aminos (or tamari)
- 3 Tbsp Nutirtional Yeast
- 2 Tbsp Tahini
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- Combine all ingredients except nutritional yeast and tahini. Mix together well in a bowl or a small blender.
Add Nutritional yeast and mix until well blended. Then add tahini and mix until creamy.
Pour on the coleslaw ingredients in bowl. Mix with hands or stir well with spoon until all veggies are covered with sauce.
When beets are cooked, they “bleed” so they lose some of their nutrients. The longer you cook beets the more nutrients they lose. Try to eat them raw in salads and in wraps or saute them in a pan with a bit of water (adding water as they cook). If you roast them, try not to roast them for more than 1 hour.
Another great way to enjoy beets is in a juice. I love combining beets with with carrots, apples, celery, a bit of lemon juice and some fresh ginger.