Beets. They seem to be having a moment. Move over kale – there’s a new superfood on the block. I have posted about beetroot hummus before (yum!) but it is theoretically summer in Ireland now (really!) and I have been experimenting with new recipes.
Two quick and easy ones particularly!
But why beets? Well apart from the fibre, blood pressure lowering, endurance raising, immune system boosting, bone, liver, kidney and pancreas supporting, nitrate powerhouse along with calcium, folate and iron, you mean? They are also just so beautiful, turning most things (including my white shirt….) a deep ruby red.
I love them any way I can get them but lately that means in smoothies or salads. We have had just the right mix of sunshine and rain to ensure that everything in the garden is growing like steam rising which means plenty of salad greens and fresh herbs.
So I like to add a cup of chopped cooked beets to mixed greens with some crumbled goats cheese and some sunflower seeds, tossed with a simple vinaigrette (3 spoons of extra virgin olive oil, 2 spoons of good balsamic vinegar). I love some freshly picked and chopped dill on this too! This is great on its own or alongside roast chicken or fish.
For breakfast, I love to whizz up a cup of chopped cooked beets, a peeled & chopped apple, a handful of blueberries, a half a frozen banana, a couple of leaves of fresh mint and 1/2 a teaspoon of local honey (just for sheer pleasure!) I usually top it up with some water to get a drinkable consistency before blitzing it in the nutri ninja
Best served outside, in the sun, on your own (before everyone else gets up!)