If you haven't added beets to your diet it is about time! They are low in calories, high in fiber, rich in iron, and full of cancer-fighting beta-carotene and folic acid. If you are thinking about doing a cleanse also this month its the perfect time to try these beautiful veggies! Beets contain antioxidants that not only fight inflammation but they also support your detox by neutralizing toxins and making them water soluble and easily flushed from the body. In one study, beet fiber also increased the production of detoxifying enzymes in the liver. Hard to believe one vegetable can do so much! I love roasted beets in a salad but on a weekly basis I like to incorporate beets into a juice or two with carrots and apples. They are so versatile and you can also sauté the greens with garlic and make a delicious side!
Roasted Beet and Goat Cheese Salad
Adapted from NY Times
5 oz mixed greens
3 oz goat cheese
1/2 cup walnuts
3 T red wine vinegar
2 T honey
1 T dijon
1/4 cup extra virgin olive oil
salt and pepper
1. Preheat the oven to 425°. Clean the beets and cut the greens away leaving 1/4 inch of the stem. Place in a baking dish and add 1/4 inch of water to the dish. Cover tightly an roast 40 minutes. They are done with they are easily pricked with a knife. Remove from the oven and let them cool. Cut away the ends and slip off the skins. I choose to thinly slice the beets or you can cut them into 1/2 inch dice.
2. Combine the ingredients to make the dressing. I typically do this in a mason jar and shake it up rather than whisking. I sometimes make double to have some extra for the rest of the week too.
3. Place the greens in a large bowl and drizzle with the vinaigrette and toss to combine. Divide the greens onto plates and top with the beets, goat cheese and walnuts.
source: whole living