“Un-BEET-Able”
For Texans walking the road to a healthier life, the journey begins with a single step... Walk N Talk is an 8-week series, daily posts, weekly lessons with live cooking/walking sessions! Each week, a new fruit or vegetable will be featured. Join our Walk N Talk Facebook Group.
For Week 5, I will be covering beets, and I will be doing a live “cook along” (video below) on how to create an “un-beet-able berry smoothie.”
Recipe provided by Better Living for Texans.
Beets
DID YOU KNOW?
Beets are an excellent source of folate which helps the body create healthy new cells.
Beets contain beta-carotene which helps support eyesight!
Beet greens (leaves) can be eaten like a salad or cooked!
Preparation Tip: You can peel raw beets like you would peel potatoes. Another peeling method is to cook the beets, then rub the peel off with a paper towel.
What am I looking for?
Look for beets rich in color, firm, and round.
Choose small beets with stalks still intact. Small beets are usually more tender than large beets.
Avoid beets with scaly areas, cuts, bruises, or with wilted/brown leaves.
Storage
Chop off the leaves, then put the roots in a plastic bag to store for up to 3 weeks in the fridge.
Canned beets should be kept in a cool, dry pantry. They can be used after the use-by or best-by date if there is no rust, swelling, or dents on the can.
Info @bettertexans
UN-BEET-ABLE BERRY SMOOTHIE
Preparation Time: 10 minutes | Serves: 4
Ingredients:
1 cup pineapple juice
1 cup low-fat or nonfat vanilla yogurt
1 cup fresh or frozen strawberries
½ cup fresh or frozen blueberries
½ cup canned sliced beets, drained
Steps:
Combine all ingredients in a blender. Blend until smooth. Serve immediately. Refrigerate or freeze leftovers within 2 hours.
Source: Foodhero.org