From the kitchen of Jesse Haas, CNS, LN
Beets are remarkable roots, not only because of their vibrant color but because of their functional nutrient value, as well.
Beets contain a special kind of fiber called galactooligosaccharide (or GOS). GOS stimulates growth of bifidobacteria and lactobacilli in the colon. These microorganisms are important anchors in the microbiome for many reasons, one of which is that they maintain the mucosal membrane. This helps to maintain a healthy ecosystem in the gut and prevent proliferation of "bad bugs" that can cause digestive symptoms and other health problems.
Not everyone is a big fan of the earthy taste of beets, so here's some good news: you don't have to eat beets to get GOS. GOS can be found in legumes, brassicas, sourdough bread, sunflower and pumpkin seeds.
This Citrus Beet Salad is best enjoyed during the winter months when citrus fruits are in their peak.
Makes 4-6 servings
Ingredients
Directions
This is a recipe that gets better marinating in the refrigerator for a day or two. Enjoy at room temperature or served over a handful of arugula or butter lettuce.
Beets contain a special kind of fiber called galactooligosaccharide (or GOS). GOS stimulates growth of bifidobacteria and lactobacilli in the colon. These microorganisms are important anchors in the microbiome for many reasons, one of which is that they maintain the mucosal membrane. This helps to maintain a healthy ecosystem in the gut and prevent proliferation of "bad bugs" that can cause digestive symptoms and other health problems.
Not everyone is a big fan of the earthy taste of beets, so here's some good news: you don't have to eat beets to get GOS. GOS can be found in legumes, brassicas, sourdough bread, sunflower and pumpkin seeds.
This Citrus Beet Salad is best enjoyed during the winter months when citrus fruits are in their peak.
Makes 4-6 servings
Ingredients
- 4 medium beets
- 1-2 grapefruit, peeled and cut into segments
- 1/2 small red onion, cut into thin slices
- juice of 1/2 lemon
- 2 Tbsp extra virgin olive oil
- 1 tsp honey
- salt and pepper, to taste
Directions
- Scrub the beets to clean off any dirt. Place in a large saucepan and cover with water. Bring to a boil, cover and cook until the beets are easily pierced with a fork (about 30-45 minutes depending on size).
- While you're waiting for the beets to cook, mix together the grapefruit segments, red onion, lemon juice and olive oil. The acid from the citrus will mellow the bite of the onion. Cover and refrigerate.
- When the beets are cooked, remove them from heat. Refrigerate until cool enough to handle.
- Slip the skins off the beets with your hands or with a paring knife.
- Cut in half and then into half moons.
- Mix beets with the citrus, onion mixture and season with salt and pepper.
This is a recipe that gets better marinating in the refrigerator for a day or two. Enjoy at room temperature or served over a handful of arugula or butter lettuce.
 | Jesse Haas is a heart-centered, licensed functional nutritionist, health coach and co-founder of Wellness Minneapolis. She takes a holistic and personalized approach to her nutrition counseling, helping put the pieces of her client’s health narrative into actionable, sustainable goals. Using health education, culinary education and mind-body medicine she helps her clients transform their health one meal at a time. Schedule a complimentary phone consultation to learn how to use food as medicine to find balance in your own life. |
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