{beet salad}

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Beets don’t kale my vibe! Ha. So lame, I know….I couldn’t help myself.

You guys, I’ve been literally craving beets. I could eat them every day. I was having a convo the other day with some ladies and they told me they don’t know how to use beets. Or roast them. Say whattt?

Why eat beets, you ask? Because they are good AF for you. And they taste amazing! Trust me.

Although beets have the highest sugar content of all veggies, they are also a powerhouse of nutrients that may improve your health in so many ways.

Lower Blood Pressure
Boost Stamina
Flight Inflammation
Anti-Cancer Properties
Rich in Valuable Nutrients + Fiber
Detoxification Support

Beets will not kale your vibe…lol. I had too 🙂

Let’s get down and dirty

How to roast beets:

Store in refrigerator for up to a week.

Skip this whole process and buy cooked beets in your produce section at the grocery store. Love Beets are delish and a time saver.

Now that you’ve got the roasted and ready, here’s my favorite beet salad recipe…..

Here’s what you’ll need:

Beet Salad:

2 roasted beets, peeled and chopped into 1 inch pieces
1 cup candied walnuts (recipe below)
1/3 cup feta cheese crumbled
1 package mixed greens

Add all ingredients to a large salad bowl. Dress with lemony balsamic when ready to serve.

Candied Walnuts:

1 cups walnuts
1/4 cup sugar

In your pan, heat over medium for about 5 minutes. Stir frequently or the walnuts will burn. Cool.

Lemony Balsamic Dressing:

2 tablespoons balsamic vinegar
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/4 cup olive oil

Add dressing ingredients to a mason jar and shake well.

You wont need all the dressing so save the leftovers in your fridge for up to a week.

Oh, one more thing…..

I can’t say enough about these beet chips from Trader Joe’s. I picked up a bag this week while lunch break shopping and demolished them in about 2.5 minutes. They’re not salty or greasy either. Can you imagine them with dipped in humus….OMGGGGG!!

Ingredients: just beets

That’s it folks!!

We take ripe red beets straight from the fields, remove the top greens and wash them with gentle brushes. After a quick blanch in boiling water, we remove the skin and slice them to just the right size. The low heat dehydration process removes 97% of the moisture, making them crunchy and delicious.

There you have it. Sounds simple right? Think I’ll just stick to the sore bought:) 1 bag of just Beets

140 calories

.5g fat

4g protein

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