The star of the show is a curried red lentil stew with vegetables and rice. It's a menu that's hearty, healthy, and downright scrumptious, so get the recipes after the break.
All month long, we've bombarded you with decadent macaroni and cheese recipes. While mac and cheese is delicious and comforting, with an excess of milk and cheese, it's not the healthiest pasta. That's why I thought it was time I share a light and fresh pasta like this rigatoni with ricotta and roasted beets.
Don't be alarmed by the vibrant color, the beets stain the pasta pink. It may look unfamiliar, but it tastes earthy and thanks to the ricotta, slightly creamy. Roasted red onions and tons of spinach make this pasta hearty enough to serve as a main course. The alarming yet fun color would please the palate of children, especially around Halloween. To check out the recipe, read more
The ingredient list calls for bottled balsamic dressing, but I prefer to quickly whisk my own. To serve up this salad, get the recipe and read more
I was surfing the FitSugar community page, checking out the recipes in the Healthy Recipes Group and I saw this amazing salad delorganic added to the page.
It looks really tasty and is a great way to incorporate nutritious and colorful beets into your meal. Do you have a healthy recipe to share? Join the my recipe group, since healthy food is a cornerstone to living the fit life. To check out the recipe and possibly learn a new technique for roasting beets, just read more
If you've already learned to love beets, then I've got a new assignment for you. Try eating the beet greens on top that you might otherwise cut off and discard.
These hearty leaves look very much like Swiss chard, and not surprisingly, they cook and taste like chard too. Better yet, they're incredibly nutritious. One cup of beet greens has just 39 calories and no fat but contains 220 percent of your daily allowance of vitamin A and 60 percent of your RDI of vitamin C.
Plus, if you're preparing a dish with beets, cooking the greens gives you an instant side dish! Try blanching them in boiling water for a few minutes, then drain the greens before sautéing with a little olive oil, salt, and garlic.
How do I love beets? Let me count the ways. They are ridiculously easy to roast, they add a surprising and novel texture to Summer salads, and they have an exotic flavor that pairs well with Mediterranean food. Plus, right now, they are in season and especially divine.
Inspired by a salad I recently ordered at a restaurant, I wanted to capture the graceful contrast of buttery avocado, silky beets, and sweet toasted almonds. As condiments, I used only spreadable goat cheese and vinaigrette, which I tossed with the almonds and mixed greens. The bread I bought at my farmers market was perfect: California "black bread" that tastes like sweet pumpernickel. To make your own sophisticated beet sandwich, read more
Last week my sister and I had a delicious beet and wheat berry salad at A16 restaurant. While we were munching on the juicy beets and pop in your mouth berries, she wondered how she could prepare beets in a similar manner at home. Well, Patricia — and anyone else who wants to know how to make beets — here's what you do:
- Preheat the oven to 400°F. Trim the top and stems off the beets.
- Place the beets in a small baking dish and add 1/4 inch water (or you could use fresh orange juice for more flavor).
- Cover with foil and roast for 35-50 minutes, or until the beets are tender (like a baked potato).
- Cool slightly. Working quickly and using your fingers, peel off the skin and discard.
- Slice into wedges or chunks. Voila! The beets are ready for salad.
What's your favorite way to enjoy beets?
Recently PartySugar and I got into a discussion about beets. While we both love them, we agreed that they're definitely a point of contention, as many people we know dislike them (our president included). How do you feel about these sweet root vegetables?
Word on the street is that President Obama doesn't like beets. His aversion to this veggie is so strong that beets were not planted in the first lady's victory garden. Similar to the broccoli debacle that marred George Bush, Sr.'s nutrition record, beet advocates are up in arms about the president's dislike of the red root veggie. I am impressed that the garden includes the main ingredient of salsa verde, the tomatillo, as well as chard and Thai basil, and I understand that not every type of produce can make it into the garden. There was a period in my life where I avoided beets myself, but I have learned to love them. Roasted, they make great side dish or topping on a salad. Grated finely, raw beets make a colorful garnish.
You can eat both the leaves and the roots of a beet, so they are a two-for-one kind of plant. High in folate, beets are also high in betaine, which works with folate to help reduce inflammatory compounds that can damage your arteries and increase your risk of heart disease. Plus, the pigment that gives beets their crimson color has been identified as a potent cancer fighter in laboratory mice. Since beets offer all these health benefits, maybe our president will give beets another try? Although, it seems like he already has a lot on his plate.
Which side of the line do you fall on? Are you pro-beets, or anti?
Sometimes it's nice to have a satisfying salad for dinner.
This spinach variation is full of colorful beets, sweet carrots, crunchy pecans, and hard boiled eggs. To cut back the calories, the recipe discards the majority of the egg yolks.
Although a store-bought dressing is delicious, if you have time, make the creamy blue cheese dressing that accompanies the salad recipe. For this quick vegetarian meal, read more