I’ve never liked beets. Roasted, boiled, juiced….bleh. I have gone through phases of adding them to juice, just because they’re healthy (and trying to drown out the taste with lemons).
Beets protect against heart disease, cancer (most notably, colon and stomach), and birth defects. They are also high in many nutrients and help to reduce inflammation in the body.
A few weeks ago, I was talking to Matthew about eating healthy, and I asked him if he liked beets (he didn’t know what they were, so I described them).
“I’m not into the beeps.”
Regardless, Joe happened to buy a couple beeps last weekend to juice, and because we didn’t end up juicing them, we decided to roast them.
Easy enough: lightly coat with olive oil, wrap in tin foil, and put in 375 degree oven for an hour. Cool for 10 minutes, peel. Voila!
We added them to a salad…and they were really very good. I surprised myself by liking it so much. It’s not like I thought the beep was delicious, but it was good, and worth doing again…sometime. My salad had Chickpea surprise, raspberries, celery, radishes, greens, cukes, and a red wine mustard vinaigrette dressing.
Yesterday, I made another salad. No beeps. Just greens, chickpeas (yes, I’m on a kick), raspberries, celery, radishes, spring mix with herbs, and vinaigrette. Boring-ish, but really good.
These salads were actually pretty similar—but the different times of day and lighting makes them look totally different!
On another note, I’m way too excited about Half Moon Salads opening around the corner from me tomorrow. Joe and I are going there to check it out, so I’ll let you know how it is!