Just Try It
“They taste like dirt.”
When you hear “beets,” is this your first thought?
You may not be thinking this: Beets, with their vibrant color and high anti-oxidant levels, are a super source of immune-boosting vitamin C, fiber, and essential minerals like potassium (required for healthy nerve and muscle function) and manganese (necessary for healthy bones, liver, kidney, and pancreas).
My “foodie” conversations about beets typically go something like this:
“Have you tried beets before? How did you make them?”
“Oh, I don’t know. When I was a kid, my Aunt Betty made me try them and they were just gross.”
“So, it’s been like 28 years since you tried them? Is that the only time you ate them?”
“Yes. Beets are just not something I am going to eat.”
“OK. I hear you. What you are saying is that you tried beets once, 28 years ago, and didn’t like them at all.”
“OK. But, what if you just tried them now and you actually liked them?”
“I don’t think so.”
“All I am saying is TRY them again…I mean, think about this; the absolute worst thing that can happen is you try them again, still think they are gross and you continue not to eat them. Right?”
“I guess so.” (with the slight look of disgust and mistrust)
“BUT what if you actually DO like them and now you have a new food that you can enjoy! Just imagine all of the AMAZING nutrients you can fill your body with.”
You get the picture. Point being, we are adults. Foods that we tried and didn’t like as kids, we just might really enjoy now; AND if we don’t TRY them we will never know what we may be missing out on. These “new” foods are not going to bite us back or make us sick; in fact, the risk factor is quite low 😉
A perfect example of this is my husband. When we started dating, he hated broccoli. He said anytime he had ever eaten it, it was cooked to death and mushy (depleted of ALL good nutrients by this point too). Once I encouraged him to let me make it for him and try broccoli again, it now happens to be one of his favorite vegetables.
OK, back to beets. And no, Jay does not eat beets. But I love them and even more, I love the nutritional benefit I get from eating them. So here is my favorite beet recipe.
Even if beets are off of your menu, I encourage you to expand your palate. Try something new.
Share your thoughts in the comments below; foods you would like to try or have recently tried.
Note: The easiest way to roast beets…
– Preheat oven to 400
– cut off green stems (these can be saved for other recipes or juicing as well)
– wash/scrub beets with a vegetable brush
– wrap beets in aluminum foil
– bake in the oven for about 50 minutes
– remove from foil, let cool and skin will peel right off
– once cooled completely, beets can be stored in the fridge in an airtight container for up to 5-7 days
Beet & Avocado Salad
In a bowl, combine one large roasted beet (diced), 1/2 an avocado, juice of 1/2 lime, pink Himalayan salt, and fresh cracked pepper. Stir to combine flavors.
Enjoy as a side dish, over salad greens or mixed with cooked quinoa and pumpkin seeds!