Feb 18 Wild Veggie Week, Drop that Beet!
This week I am introducing a monthly week-long challenge called Wild Veggie Week. Every month I will choose a new vegetable to incorporate in different meals throughout the week. I decided to do this challenge to experiment and gain knowledge. We all know that vegetables are good for us, but we don’t always know why or how to incorporate various veggies into a meal.
Last week, I completed the first Wild Veggie Week. The headliner for the week was a dark reddish purple and sometimes gold vegetable from the root family: Beets!
Beets are little powerhouses of vitamins and minerals:
- Vitamin A
- Vitamin C
- Vitamin B-6
Beets have been found to have a variety of health benefits including lowering blood pressure, reducing inflammation, disease fighting antioxidants, and increase in exercise performance.
Since hormone health is a top priority this year, I have been researching which vitamins and minerals are important for women. Vitamin C, magnesium, and calcium are essential for hormone balance. I currently supplement with Vitamin C and magnesium, but absorbing these vitamins and minerals through real food sources is always more ideal.
How I Cooked & Ate Them
When I brought beets home, I had no clue what would be the best way to cook them. I thought I would need to peel & chop them prior to cooking them. Luckily, I found Nom Nom Paleo’s Instant Pot Beets recipe before going through the trouble. I am also super happy I bought an Instant Pot in December, because it made steaming beets a quick and easy breeze.
After steaming the beets, I chopped them up and stored them in the refrigerator for easy use. I used them in two recipes last week:
Dijon Beets Bowl
I made a Buddha bowl inspired meal for lunch. I started with a bed of arugula and then threw in some beets, Dijon chicken thighs, roasted potatoes, and avocado. I generously topped it with a Dijon vinaigrette dressing.
I could not get enough of this meal! The flavors came together to make a sweet, tangy, and hearty bowl of deliciousness.
The tastes of beets are sweet, earthy, and can be very overwhelming. Choosing ingredients that were strong opposites in flavor to the beets seemed to work well, like in this smoothie I made a few times last week.
Vanilla Macadamia Milk Beet Smoothie
I blended a tart green apple, strawberries, blueberries, and unsweetened vanilla macadamia nut milk. Usually, if I make a smoothie with a green apple and berries, the taste is all tart and not even a hint of sweetness. This combination made for a creamy sweet smoothie.
Preparing beets for the week turned out a lot easier than I thought it would be, and I will definitely keep incorporating them into my meals for their vibrant color, sweet taste, and amazing health benefits.
I hope you will enjoy my updates on this ongoing challenge! My goal is to inspire you to introduce a variety of veggies into your diet.
Next week I will announce March’s wild veggie and health benefits!