Beet salad with queso fresco
Beets! Have you had them before? In case you didn’t know, beets are a good source of folate, potassium, vitamin C, fiber, and antioxidants. They also help increase blood circulation and cleanse the liver.
Until recently I never used to like them. The truth is, I never even gave them a chance. One taste a couple years back and I was sure I would never eat them again. One of my Tia’s used to tell me “you should eat more beets, they’re good for you!” “NOPE, not gonna happen” I’d say.
Well guess what. I’m slowly becoming a fan. They have been a great addition to my new diet with my gallbladder and indigestion issues, but before I started adding them to my salads I had no idea how to cook them. So I looked online and found this how-to recipe from the Food Network. They are so easy to cook.
The first time I tried to boil them I didn’t add the lemon, and I peeled them beforehand. That was a mistake. They bled much more than the second time when I followed the recipe on Food Network. All you have to do is wash your beets well to remove any dirt, add them to a pot, add enough water to cover the beets, squeeze some fresh lemon juice in the water, and boil them for about 45 minutes or until they are soft enough for a fork to poke through.
When they are done, you can either rinse them in cold water and peel them if you want to use them right away, or let them cool in the pot of water while you prep your other ingredients.
The salad I made here is a mix of dark greens that includes baby spinach, chard and kale, topped with queso fresco and a balsamic reduction sauce. Easy, light, and full of nutrients. Perfect!
Evidence-Based Health Benefits and Side Effects of Beetroot. A Doubting Thomas
Health benefits of beets. Organic Facts
The truth about beet juice. WebMD
Boiled beets recipe. Food Network