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Add a photoBeets are known as a blood-building food in Chinese dietetics, and recent studies have shown beets to have a component that increases hemoglobin- go figure!
I make a batch almost weekly, adding them to other dishes at the end, salads, and as its own salad. They’re sweet when cooked, and the dressing improves their digestibility.
Ingredients
- 1 bunch of beets - should have about 3 medium-to-large or 5-6 if theyâre smaller (smaller will cook faster); trim them so all you have left is the stump and the tail
- 1 can of chick peas or any beans you like, rinsed
- 1 cup frozen or fresh string beans, depends on the time of year
- salt - pinch
- culinary herbs - 1 tsp
- balsamic vinegar- to taste
- extra virgin olive oil- to taste
Directions
- Boil the beets until you can stick a fork in them but before they are too mushy
- In the meantime, rinse the chickpeas and place in a glass pan, and steam the string beans
- When the string beans are ready, add the oil and vinegar, and toss
- When the beets are cooked, remove them to a bowl, cool to handle, then remove the skin and slice; the dressing will be better added when the string beans and beets are still warm
- Salt and add herbs to taste and toss
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 197 | |
| Calories from Fat 14 | 7% |
| Total Fat 1.64g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Potassium 402mg | 11% |
| Total Carbs 37.38g | 10% |
| Dietary Fiber 9.5g | 32% |
| Sugars 0.93g | 1% |
| Protein 8.91g | 14% |
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