It's time to pull up the roots! No, you don't have to start packing your clothes and looking for a good school system.
I mean that before the ground freezes, pull the carrots, potatoes and beets that still lurk beneath the soil. Or stock up on these root vegetables at the Farmer's Markets. My favorites right now are beets. They're sweet and earthy, which means that they sort of taste like dirt. But somehow that's okay.
The pigments that give beets their rich color are called betalains. These molecules have both both antioxidant and anti-inflammatory properties.
If you think about exposure to toxins (and you should) then you want to give your body as much detox support as possible. Beets are a food that belongs in your diet!
Beets are also an excellent source of folate, manganese, potassium and copper. High in fiber, they provide a good dose of magnesium, phosphorus, vitamin C and vitamin B6. What's not to like?
How to Prepare Beets:
Wash away the dirt and boil gently until soft, (this can take up to 45 minutes). Drain and let them cool and the skins will simply slip off. Your fingers will get really red so use gloves or.. some fresh lemon juice should remove the stains instantly.
You can roast beets for a nuttier flavor: wash off the dirt, rub with olive oil and roast in a 375 degree oven until soft (poke them with a fork). Again, when cooled, the skin should slide right off.
A fresh beet salad looks like this: grate beets and dress with olive or walnut oil, fresh lemon juice and fresh herbs. Allow to marinate for an hour so the beets soften slightly and the flavors meld.
Make a beet juice tonic to lower your blood pressure instantly:
juice one large beet with an organic apple and a piece of ginger root.