I want to feed you endless summer recipes. My hands are tied with full-moon harvest. But I miss you. So here’s two for the meantime.
kale beet green salad with cucumber, sunflower seeds and pluot balsamic vinegar
finely chop 1 bunch of dino kale and 4 beets worth of beet greens > blend together dressing: 1 pluot, 1/8 cup balsamic vinegar and 1 shallot clove > top with cucumber and sunflower seeds
grilled beet zucchini manchego apple stacks
thinly slice 4 beets and 1 zucchini into even medallions > grill and layer with sliced apple, manchego cheese and if you’re really bold, some black forest bacon
Beets are hard to beat. Nutritionally, beets have long been used for liver healing. They stimulate the liver’s detoxifying process. They also provide favorable bowel function (check out your crimson movements!).
When you buy a bunch of beets, don’t toss the handle. Beet greens are even more nutrient dense than beetroots! They are richer in calcium, iron and vitamins A and C. The green sails are also full of folic acid and minerals. If you’re not into raw beet greens, steam them to make them tender like chard.
Beet up from the feet up, yo.