You probably thought Vitamin C only came from oranges but beets pack a ton of these nutrients too. Beets are packed with immune boosting nutrients like fiber, and potassium. The healthy benefits don’t stop at the bulb because the leaving green parts also supply iron, vitamin A, and calcium. Some positive results from eating beets is it can lower your blood pressure, risk of heart disease may drop, and your overall stamina may increase. Athletes eat beets because they’ve seen proven results in their overall performance. Next time your at the salad bar make sure to include those bright red circles in your salad. Also here’s a great recipe using the whole fresh plant!
Red Beet and Sweet Potato Pie
1 frozen pie crust or homemade
3 medium sweet potatoes
*sweet potatoes can be big so I actually made 2 pies!
2 garlic cloves, peeled and minced
2 tablespoons butter
1/4 cup almond milk
Salt and pepper
Preheat oven to 400°. Bake pie crust for 10-15 minutes and set aside.
Turn down oven to 350°.
Separate beets from leaves (do not discard). Slice beets and stems thinly. Peel and dice the sweet potatoes. Bring a 4-quart pot of water to boil then add the sweet potatoes. Boil until soft, about 30 minutes. Drain and mash with the garlic, butter, almond milk, and beet leaves. Add salt and pepper to taste. Smooth mixture over crust with spatula. Place beet slices in a circular pattern on top. Drizzle beets with a little olive oil and top with a few extra beet leaves.
Bake in preheated oven for 50 minutes. Serve warm.