Seasonal Fruits and Veggies to Eat Right Now

Photo by: CN Digital Studio

Beets: These beautiful roots deliver phytochemicals that are good for liver health and also supply a nutritional bonus -- their green tops are an excellent source of beta-carotene, and a good source of calcium. The beet's deep red color is one of the keys to its health-protecting powers: the pigment that stains your hands and cutting board acts as a powerful antioxidant, supporting heart health and healthy cell

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Photo by: CN Digital Studio

Beets: These beautiful roots deliver phytochemicals that are good for liver health and also supply a nutritional bonus -- their green tops are an excellent source of beta-carotene, and a good source of calcium. The beet's deep red color is one of the keys to its health-protecting powers: the pigment that stains your hands and cutting board acts as a powerful antioxidant, supporting heart health and healthy cell function. They are also rich in folate and good source of potassium for healthy tissue growth.
How to eat them: Beets can be used in a number of preparations, including raw, slow roasted, juiced, marinated, pickled and steamed.
Try this: Slow roast your beets. During the process of slow roasting, the natural sugars caramelize beautifully. Take a large piece of tin foil, and form a little boat. After scrubbing a few beets, place in the center of the tin foil with a splash of vegetable stock, some sprigs of thyme, a whole lemon squeezed, a few cloves of garlic and some sea salt and pepper. Fold in the edges of the foil and seal, giving the beets some space within the tin foil "pouch" to steam. Place in oven on 300 degrees for about an hour. Once removed, let cool, and peel off skin. Cube, and toss with a splash of sherry vinegar, a shaving of fresh horseradish root and black pepper. You'll love these as a salad topper or simple side dish.

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