conscious eating
Fall Beets Photo courtesy of Michelle Demuth-Bibb
VERSATILE LEAF-TO-ROOT EATS by April Thompson
24
Charlotte Edition
AwakeningCharlotte.com
EVERST/AdobeStock.com
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ersatile, nutritious, colorful and flavorful, beets are quite the package deal. This easy-togrow, multi-season vegetable is packed with nutrition and plays well with other ingredients. Beets can be enjoyed raw, roasted, boiled or pickled. They can be blended into quick dips, thin-sliced for healthy chips or incorporated into desserts for a mild, sweet flavor and bold color. “Beets have been a staple ingredient on our vegetarian menus for generations. They are an easy way to add natural sweetness and gorgeous color to so many dishes, both savory and sweet,” says Danica Wilcox, owner of the Moosewood Restaurant, in Ithaca, New York, which is celebrating its 50th anniversary next year. The quintessential vegetarian eatery’s go-to beet dishes include hummus, burgers and borscht. “Beets boast so many health benefits. Being rich in folate, manganese and copper, they are good for heart, brain and bone health. They are also a good source of fiber, which will feed the good bacteria in your gut, leading to improved gut health,” says Candace Bell, a Phoenixbased holistic nutritionist and food blogger at The Wheatless Kitchen. “Beets have a unique earthy flavor that goes perfectly with bright citrus. Roasting them brings out their sweet and savory flavors, and they pair well with arugula, crunchy walnuts and tangy goat cheese in a salad.”