In an effort to get you (and me) eating more beets, today I bring you my RACY Roasted Beet Dip. It’s great with crackers or vegetable crudités.
“Breathe properly. Stay curious. And eat your beets.” – Tom Robbins
I don’t eat enough beets. I think I’m ok on my breathing and curiosity, though…!
It’s true. I don’t. And, I know better because…
…beets are so damn good for us
They really, really are.
And, if I struggle to eat my beets, I’m guessing I’m not alone. So, before I share my easy-peasy, no fuss and tasty way to to get more beets into you, here are a few reasons why they are so good for you…
- Beets may just help you to lower your risk of heart disease… Rich in betaine and folate, beets can help to lower your homocysteine levels which promote a healthier heart.
- Beets can help to lower your blood pressure… Full of nitrates which help to dilate your blood vessels, beets can improve your circulation and blood pressure. There’s even a 2008 study in the Hypertension journal to prove it.
- Beets improve your liver function… That betaine I mentioned earlier? – It’s detoxifying for the liver (and your liver is the detox’ organ for the body).
- Beets can help with cognitive function… yep. The nitrates in beets are good for blood flow to the brain.
- Beets can help keep you regular… Both the betaine and the fiber content (including gut healthy insoluble fiber) of beets contribute to keeping your pipes in good working order.
- Beets are full of anti-oxidants and anti-inflammatories… That means they are considered a SUPER food when it comes to fighting chronic disease.
Have I convinced you to eat your beets, yet?
Better yet, are you ready to check out my RACY Roasted Beet Dip?
I served our dip with Otto’s Cassava Flour pita chips. I whipped up a batch of tortillas and then channelled my childhood by chopping the tortillas into triangles, brushing on a little avocado oil and blasting them in a hot oven for a few minutes. YUM!
This is a very easy crowd-pleasing dip. Your AIP-muggle mates will have no idea it’s dairy free and full of nutrient density, either! And, it covers the vegetarians, too… A truly versatile little number!
- 4 medium beets (about 1 pound/450g), trimmed. Preferably organic.
- Sea salt
- 1 garlic clove
- 300g coconut yogurt
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Pop some muslin, cheesecloth or a clean tea towel over a sieve and spoon in your yogurt. Leave to drain for at least 1 hour.
- Heat your oven to 200°C/400°F.
- Wrap beetroot tightly in foil and place in a baking dish. Bake for about 45 minutes, until tender. Allow the beets to cool enough to handle.
- Using paper towels, rub the beets to remove their skins.
- Quarter the beets and combine in a food processor with the garlic and process until finely chopped. Add the yogurt, extra-virgin olive oil, and lemon juice and blend to a smooth puree. Taste and season with salt.
E N J O Y !
Another great way to get more of the nutrient dense benefit of beets is by making your own LOVE YOUR LIVER Beet Kvass. The act of fermenting your beets increases the gut-healing goodness of this super food. Bonus – it’s a SUPER easy way to start fermenting if you are new to the process!