Lately its been all about beets! As it should be! They are SO amazing for your health, not to mention stupidly delicious! If you haven’t watched my IGTV series The Power Of Plants, make sure you hop over here and check it out! Loads of great information there that just may save your life!
I love beets any day of the week, but I have a particular affinity for them during and right after my menstrual cycle.
Every woman knows that bleeding for 5-7 days is a major event. It’s exhausting! And it’s a lot of work to do that basically around the clock for several days in a row.
It’s important that we replenish the vital nutrients that we lose when we bleed, and one of the best ways to do that is with beets!
Beets are blood builders and contain loads of micronutrients including iron, potassium, and folate. They are so great to add into your diet during your cycle if you are a woman!
And if you aren’t a woman, you should still eat your beets. And if you’re a woman who no longer menstruates, then you should still eat beets! Or you’re a gal who is not yet menstruating, then you should eat beets too!
Bottom line — everyone should be eating more beets.
And if you are someone who just does not have a taste for them (fun fact! Beets contain a chemical compound called geosmin, which has an earthy odor/flavor. Humans are very sensitive to this aroma. You know that smell outside after it rains? Yeah, that’s geosmin!), opt for some varieties such as Detroit Dark Red beets or Crosby Green Top beets (lots of farmers markets have these varietie).
Also, remember the right condiments can tone down the earthiness of beets, like balsamic vinegar, mustard, and horseradish. Get creative! Have fun! Just eat more beets :)
Here is one of my favorite, super easy, super nourishing, and even a little indulgent feeling recipes that I absolutely love, any time of the month! This recipe is not vegan, however I do have a delicious vegan recipe for my vegans out there! You can find that recipe here.
Sexy Steamed Balsamic Beets with Goat Cheese
(adapted from Eating on the Wild Side by Jo Robinson)
2 bunches of beets (with their greens! do NOT skip the greens!)
2 cloves garlic
1/4 cup EVOO
1/2 red onion
1/2 cup aged balsamic vinegar
1/2 cup goat cheese
zest and juice of 1 lemon
Trim your beets, leaving an inch of root and stem on each beet (this keeps more of the nutrients inside the beets as they cook, apparently! I’m all for retaining as much nutrition as possible.)
Set the greens aside.
Scrub the beets and place them in your steamer basket.
Make sure they have a steady release of steam while they are in the basket.
Add more water if you need to.
(This will take approximately 45-60 minutes, depending on how big your beets are.)
You’ll know they are done when they are tender when you pierce them with a fork.
Remove the cooked beets from the steamer basket and let them cool.
While your beets are steaming, press or mince the garlic and set aside. Rinse the greens, and tear the leaves off the purple ribs, 2-3 inch pieces is fine. Discard the ribs. Set the greens aside.
Combine your EVOO and chopped onions in a skillet and saute for 3-4 minutes over medium heat until they are softened.
Add the garlic and the beet greens to the skillet.
Toss the greens until they are coated with oil, cover and cook over medium low heat until the greens are wilted but still bright green (about 5 minutes).
Bring the balsamic vinegar to a slow boil in a saucepan over medium heat.
Continue to boil, uncovered, until the vinegar has been reduced to about 1/4 cup (4-5 minutes).
Trim the roots and stems off the cooled beets, then peel them.
Slice them up, about 1/2 inch thick.
Combine them in a mixing bowl with the greens, onions, and balsamic reduction.
Add your goat cheese to the mix.
The heat from the balsamic will help melt the goat cheese.
Add your lemon juice and lemon zest.
Mix it all together, serve it on a plate or in a bowl, and enjoy!
Leave me a comment and let me know how you liked this recipe!
Happiness, Beauty, and Beets to you on this beautiful day!!