Food and Recipe of the Month: Roasted Beet and Potato Salad
Care of Andrea Howe, of glowingongreens.com
Beets take the prize for the prettiest and brightest vegetable. Their bright red colour and earthy taste can be a great addition to salads, juices, or roasted on their own. Beets are a root vegetable and are generally harvested at the end of the summer and late fall. Like other root vegetables, they can be stored for many months and be a great addition to our diet in the winter months.
Beets have an impressive list of nutrients that provide many benefits to our health! Their bright red colour comes from a pigment called betalain, a unique antioxidant not found in many other red fruits and vegetables. These antioxidants have been seen to have anti-inflammatory effects, and to reduce oxidation in the body. Basically, they can help fight harmful factors in our
body that can lead to the development of disease.
Beets are also exceptionally high in nitrates, which play a role in lowering blood pressure, enhance exercise performance, and reduce inflammation. Finally, beets are packed full of vitamin C, a powerful antioxidant that is important for immune function and skin repair.
While beets contain many benefits, their antioxidant content is what is most impressive about them. Try them in this Roasted Beet and Potato Salad recipe to get the benefits of this bright and powerful vegetable.
– 2 beets, cut into slices
– 2 Yukon Gold potatoes, cut into chunks
– 4 cloves garlic
– 2 tbsp olive oil
– 1 lemon, zest and juice
– 2 tbsp red wine vinegar
– 1 tsp maple syrup or agave
– ¼ cup fresh dill
– salt and pepper
1. Preheat oven to 400F. Place beets and potatoes on a roasting sheet with garlic and 1 tbsp olive oil and roast for 30 minutes, or until potatoes are golden.
2. While roasting, combine remaining ingredients in a bowl. Pour over potatoes and beets when finished roasting. Top with fresh dill.