You either love beets or you do not. Either way, the non-beet lovers just may convert over this one. Nothing tastes more earthy than a fresh from the garden beet.
These powerful little roots are packed with tons of nutrition. Beets are rich in folate (vitamin B9) which helps cells grow and function. Folate plays a key role in controlling damage to blood vessels, which can reduce the risk of heart disease and stroke. Beets are naturally high in nitrates, which are turned into nitric oxide in the body. Plus, they may help reduce inflammation in the body. Because these amazing roots are “cool”, in the Ayurveda world they are an excellent choice for reducing the overly hot Pitta that often accumulates in many this time of year. You can check out this post to learn more about Pitta balancing.
Beets come in the traditional deep reddishish purple, but they also come in orange and yellow. Beets contain fiber, antioxidants, and vitamins, and are low in calories making it a perfect choice for an elegant appetizer.
- Oven roast the beets until they become soft, about an hour depending on size. Cool the beets and then peel and slice the beets into hefty size coins.
- Layer softened goat cheese with beet coins making stacks.
- Simmer one cup balsamic vinegar in a sauce pan until it reduces into a sticky goodness.
- Drizzle beet stacks with balsamic glaze, top with baby arugula and enjoy!