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Lunch Today: Beet Salad
Paula Gallagher on
For some, beets are an acquired taste. Or in the case of my children, hidden in recipes like this pink pancake or in this delicious beet dip. But this recipe is not about hiding the beet, it's about showcasing it and all its wonderful nutritional properties.
Beets contain the powerful antioxidant betacyanin, which several studies have shown helps both to fight and prevent various types of cancer, especially colon cancer. Beets are also an excellent remedy for constipation, act as a cleanse for the liver, and provide overall support for kidney, gallbladder, stomach, and intestinal problems. Rich in calcium, iron, magnesium and phosphorus, as well as vitamin C, carotene and B vitamins, beets nourish the nerves, aid lymphatic function, and increase energy.
With all that beets have going for them, you should really give this superfood the spotlight. To add even more nutrition, serve them with any mixed greens of your choice.
Beet Salad
- 3 medium beets
- 1 1/2 tablespoons lemon juice
- 1 tablespoon cider vinegar
- 1 tablespoon apple juice concentrate
- 1 teaspoon stone-ground mustard
- 1/2 teaspoon dried dill weed
Wash and peel the beets. Cut each beet in half, and each half into four wedges or chunks. To prevent staining your countertop, place a dark-colored towel or paper towels under your cutting board.
Steam the beets over boiling water until tender when pierced with a fork, 15 to 20 minutes. Mix lemon juice, vinegar, apple juice concentrate, mustard, and dill in a serving bowl. Add the beets and toss to mix. Serve hot or cold. Stored in a covered container in the refrigerator, leftover hot or cold Beet Salad will keep for up to 3 days.
Source: Power Foods for the Brain by Neal Barnard, MD.
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