Food Challenge: Beets
Beets are one of those foods that can seem intimidating at first glance. They’ve got giant pinkish, reddish roots, with big bright green leaves and, since they are a root vegetable, they’re kind of hairy looking too. Maybe they don’t look appetizing at first glance, but look closer. Those colors are gorgeous! Eating your way through a vibrant rainbow of colors is one easy way to help maintain a healthy diet.
There are many different kinds of beets, but the most common is probably the red beet. One of the beautiful things about them, aside from that bold color, is how they can be used in sweet or savory dishes. You can toss them raw and chopped into your salad, or even bake them in dessert, like the Kale Cupcakes in this previous food challenge.
Show us what you made! #IDfoodchallenge
Cumin Scented Beet & Carrot Soup
TIP: I made this in my slow cooker (4-6 hours on low) and it worked very well. Also I substituted almond milk and left out the cilantro, but added some chopped spinach.
Beet and Sweet Potato Biscuits
1 cup almond flour
1 cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons salt
½ cup shredded sweet potato
½ cup shredded beets
2 tablespoons chopped green onions (optional)
1/2 cup almond milk
1 tablespoon melted coconut oil
2 tablespoons melted unsalted butter (or vegan substitute)
Preheat oven to 350 degrees F and line a baking sheet with parchment.
In a large mixing bowl, stir together dry ingredients using a whisk. Add the shredded veggies and stir with a wooden spoon.
In a small bowl combine the coconut oil, butter, and milk. Pour into the dry ingredients and gently stir to combine.
Using a ¼ cup measuring cup, drop biscuits onto parchment-lined baking sheet. Bake for about 20 minutes. Let cool on baking sheet before serving.
*You could use 3 TB coconut oil and nix the butter if you wish, but remember this will add a coconut flavor.
TIP: Experiment with different flours according to your dietary needs.