our first and best steps begin with food
The value of beets far surpasses the canned slices we remember passing over at the salad bar! Their color-richness is a sign of high levels of healthy phytonutrients and fabulous vitamins. Once you’ve made use of the lovely roots, shred up the green leaves as well for boosting the nutrient value of a salad or soup.
Ingredients
1 large beet (beetroot), any color. Red makes a statement!
2 T sesame tahini
2 T olive oil (+ a little extra for rubbing on raw beet for baking)
1 clove garlic, freshly chopped
¼ c lemon juice
½ tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
Instructions
1. Chop the beet into quarters and rub with a little olive oil to keep it from drying out. Place it on a parchment-lined baking sheet. Roast the sections in the oven until soft. If you’re just using a single, chopped beet, you can save energy by using a counter-top convection/toaster oven. Set it at 350F for about 40 minutes and test by poking with a fork.
2. Cool and peel the cooked beet. Put the pieces into a blender or food processor along with all other ingredients.
3. Blend until the mixture is smooth.
4. Store in a container in the fridge for up to one week. Glass storage is preferred.
Enjoy with raw vegetables or crackers of your choice.