Beets are rich in natural sugar, sodium, sulphur, chlorine, iodine, copper and vitamins B1, B2, C and bioflavonoids. Beets are an extremely fibrous root, so they are also an excellent aid in eliminating constipation. The additional fiber adds bulk, improving peristalsis (movement in the intestine). Try this recipe for a yummy way to increase your intake of this wonderful root vegetable!
Prep Time: 15 minutes
- 4 medium beets (about 1 pound without greens)
- 2 Tablespoons lemon juice
- 1 Tablespoon Dijon mustard
- 1 medium garlic clove, minced
- Freshly ground black pepper
- 2 Tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh tarragon or parsley leaves
- Trim the stems and any dangling roots from the beets.
- Remove the skins from the beets with a vegetable peeler.
- Using the shredding disk on the food processor or the large holes on a box grater to shred the beets. Transfer them to a medium serving bowl.
- Whisk together in a small bowl the lemon juice, dijon mustard, garlic, salt, and pepper to taste. Whisk in the olive oil. Whisk in the tarragon and adjust the seasonings.
- Drizzle the dressing over the shredded beets. Toss to coat the beets with the dressing. Serve salad immediately.
Yields 4 to 6 servings as an antipasto or side dish
Recipe Source: Vegetables Every Day by Jack Bishop (HarperCollins)