If you haven’t noticed by now, I LOVE beets, so why not use them to bring some bold color to your plate while helping lower blood pressure and decrease inflammation? Then look no further. Beats are versatile, grounding, and high in fiber. Partnered with the inflammatory fighting properties of ginger, and we are onto a salad that is always on your side!
Ingredients
- 1 bunch of organic beetroot / about 1lb washed and scrubbed
- 1/4 cup olive oil
- Salt and freshly ground black pepper to taste
- 1 onion, diced
- 3 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Zest and juice of 1 lemon
Directions:
Step 1: Preheat the oven to 450 degrees
Step 2: Peel the beets (careful, they can stain) and cut into bite size pieces.
Step 3: Place beets in a baking dish. Drizzle them with olive oil. Season with salt and pepper. Cover the dish with foil and bake for 45 minutes to 1 hour or until beets are tender.
Step 4: Heat the remaining oil in a medium skillet over medium heat. Add onion and cook until softened and golden.
Step 5: Season onion mixture with salt and pepper and add garlic and ginger. Cook, stirring often, for 1 minute or until fragrant.
Step 6: Transfer the onion mixture to a large bowl. Add mustard and vinegar and stir well to combine.
Step 7: Add beets, lemon zest and juice. Season with salt and pepper.
Serve as a side salad or grab as a small snack when preparing to work out. The dietary nitrates in beets may enhance athletic performance too.
Yours in health,
Ruth
