The list of health benefits of beets is quite impressive. The extensive list of vitamins and minerals found in beets help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification.
The health benefits of beets include treatment of anemia, indigestion, constipation, kidney disorders, dandruff, and gallbladder disorders. They also help to prevent macular degeneration, improve blood circulation, aid in skin care, prevent cataracts, and treat respiratory problems.
With a list like this, it makes me wonder why more doctors don't recommend eating, or juicing beets to their patients. This concept of the medical professionals only recommending medications has been a struggle for me for years. But the truth of the matter is, medical professionals are educated in the pharmaceuticals, NOT nutrition...and that is why I believe you need a health coach in your corner, not just your general physician.
If we would all take better care of ourselves nutritionally we would give our body a fighting chance to be healthy. If we rely only on our medical system, then we need to prepare ourselves to be managing diseases and symptoms rather than actually getting healthier.
If you are not getting beets regularly in your diet, you are missing out on some of the best nutrients nature has to offer. If you are not a fan of beets then try a few different recipes. Sometimes the way in which they are prepared, or the other foods they are paired with, makes a big difference in the enjoyment of beets.
This beet salad is definitely my favorite. When you lightly sauté the beets in coconut oil, lemon juice & dill, the flavours really go well together. In the end, topping the salad with some walnuts and pumpkin seeds will add some crunch to the salad. For those who are not on a 100% plant-based diet then, adding a little feta cheese is also nice.
Lemon Dill Beet Salad
- 2 medium beets, peeled and sliced thin (or spiralized)
- 1 tsp coconut oil, or grass-fed butter
- 1/2 lemon, juiced
- 1/4 cup fresh dill, chopped
- 1/4 cup walnuts, chopped
- 1/4 cup pumpkin seeds
- 1/4 cup feta cheese, chopped (optional)
- Grease a medium frying pad with coconut oil or grass fed butter.
- Sauté the beets with lemon juice and fresh dill on low for 8-10 minutes, stir frequently.
- Transfer contents into a serving bowl or plate.
- Top with walnuts, pumpkin seeds, and feta cheese (optional). Enjoy.