Let’s talk about all the good things things that may be… Let’s talk about beets!

Hello again Fresh Fruit Cleansers,
I hope everyone is doing well!

Not sure about you, but there are many changes going on these days…change is good…

Roasted BeetsActually, I’ll be moving in a couple of months so looking forward to that…time to get out of the southern heat…it’s just too hot for me. I grew up in the Midwest where there are seasons…crisp falls with brilliantly colored trees, brisk winters that refresh the soul, luscious springs of fragrant flowers and summers that could be enjoyed outdoors. I’ve really missed being able to be outside in the summer…it’s practically impossible to be outdoors, during the daytime, in Texas. The temperature can feel ok at night, but, the temperatures don’t ever really cool off for the entire summer. Anyhow, if you’ve ever lived in Texas…you know what I’m talking about…

Speaking of cooling off, I’ve been craving salads recently probably because of the hot temperatures outside.

This salad has been a family favorite for a while. I didn’t always love beets, but I’ve fallen more and more in love with them in the last couple of years. They are so good. In this recipe, you simply roast the beets in foil in the oven. Before I share the recipe, let’s learn about a few of the benefits of beets. I don’t talk about beets in the Fresh Fruit Cleanse book, but, a doctor I met, several years ago, said beets are excellent for their anti-cancer benefits. Here’s the beet benefit breakdown:

  • Beets contain phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets. Betalains provide antioxidant, anti-inflammatory and detoxification support.
  • Betanin pigments in beets have been shown to lessen tumor cell growth from colon, stomach, nerve, lung, breast, prostate and testicular tissue. Although that does not prove beets’ anti-cancer benefits, those results are causing researchers to look more closely at the value of betanins and other betalains in beets for both the prevention and treatment of cancer.
  • The antioxidants in beets may also promote eye health and overall nerve tissue health.
  • Promotes detoxification

Nutrients in Beets

1 cup raw (136 grams)
Nutrient % Daily Value

  • folate 37%
  • manganese 22.5%
  • fiber 15.2%
  • potassium 12.6%
  • vitamin C 11.1%
  • tryptophan 9.3%
  • magnesium 7.8%
  • iron 6%
  • phosphorus 5.4%
  • copper 5%
  • Calories (58)3%

The Fresh Fruit Cleanse book has a section that talks about many of the benefits of the vitamins and minerals listed above. If you’ve already read the book, then you can check out that section to see all of the additional benefits the vitamins and minerals in beets are giving your body:

OK, Fresh Fruit friends…here is the recipe. I hope you enjoy. I will be back soon to share more…in the meantime, if you haven’t liked the Fresh Fruit Cleanse facebook page, I hope you will. I think you’ll like the most recent article I shared about healthy relationships and what a real love relationship really is.

Blessings always to your health…

Pecan-Beet Salad

PREP: 20 min; Bake: 1 hr., 7 min.; Cool: 30 min.
YIELD: Makes 4 to 6 servings

  • 6 medium-size golden or red beets or both (about 6 oz each)
  • 1 cup pecan halves
  • 1/4 cup rice wine vinegar
  • 1 large shallot, minced
  • 2 Tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon vanilla extract
  • 1/4 cup canola oil (or olive oil if you prefer)
  • 1 (5 oz) package organic mixed salad greens
  • 1 cup feta or goat cheese

Instructions

  1. Preheat oven to 400 degrees. Trim beet stems to 1 inch; gently wash beets. Wrap individually in aluminum foil, and place on a jelly-roll pan.
  2. Bake at 400 degrees for1 hour or until tender. Transfer to a wire rack, and let cool, wrapped in foil, 30 minutes.
  3. Meanwhile, decrease oven temperatures to 350 degrees. Bake pecans in a single layer in a jelly-roll pan 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on wire rack (about 15 minutes).
  4. Whisk together vinegar and next 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth.
  5. Peel beets, and remove stem ends. Cut beets into 1/2 inch wedges; gently toss with 1/3 cup vinegar mixture.
  6. Arrange greens on a serving platter. Top with beet mixture, feta or goat cheese, and pecans; serve with remaining vinaigrette.

Enjoy!

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