As an Integrative Nutrition Health Coach, I’m always looking for simple recipes that will inspire my clients to maintain their healthy eating habits. I am a big proponent of eating seasonally to take advantage of As a root vegetable in the same family as swiss chard, the brown outside skin of a beet is deceiving to the beautiful, purple-reddish color of a peeled beet that enhances any fall dish. The pigments that give beets their rich colors are called betalains. The betalin pigments present in beets have repeatedly been shown to support activity in our body’s Phase 2 detoxification process. Many of the unique phytonutrients present in beets have also been shown to function as anti-inflammatory compounds. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. Roasting beets, as done in this recipe, brings out their tart yet sugary flavor that makes a dish truly unique. So don’t be intimated by this hardy root vegetable…it’s what it inside that counts!
This is a versatile salad – you can add grilled or poached chicken breast, grilled or poached salmon filet or quinoa as variations. Enjoy the colorful flavors of fall!