According to dietary advice based on ancient Chinese medicine, beets are known to be “blood-building.” As it turns out, they do have a property that increases the amount of hemoglobin in the blood! (How’d they know that?)
Cooked beets are easy to make and always good to have on hand to add to a stir-fry or a salad. You don’t need a lot and they don’t need much dressing, thank you, their sweet flavor stands up on its own and complements most vegetables, tofu, and meat.
Beets also make a great, natural way to improve a sluggish digestion.
The best way to bring out the sweetness of beets is to roast them in a sealed aluminum envelope. Clean the beets, cut off their tops and the long root, sprinkle with a little olive oil, salt, and pepper, and bake at 350 degrees for about an hour. Check at 45 minutes for doneness, piercing the foil with a fork. If it’s a little resistant, put them back in for another 10 minutes or so until done.
1 bunch beets
1 can of chick peas, rinsed or 1 cup cooked
1 cup string beans, frozen or fresh
salt, to tast
1 tsp culinary herbs
splash of balsamic vinegar
splash of extra virgin olive oil
Prep the chick peas and string beans while the beets are roasting. Let the beets cool, then squeeze them gently so the skins peel off easily- this is best done when still warm (not hot!). Cut into bite-sized pieces, add oil, vinegar, salt, pepper, and toss to blend the ingredients. Let sit and marinade before serving or storing.
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