Beets are a unique so
urce of a special group of phytonutrients called betalains which have shown to support anti-inflammatory, antioxidant, and detoxification processes in the body. Especially interesting are how betalains support some very important Phase 2 detox steps involving glutathione, perhaps the most important antioxidant involved in exercise. Beets are also very high in folate, manganese, fiber and potassium, and are a vegetable you really ought to think about including in your diet, especially if you’re training hard at the gym. This salad is delicious and goes with just about anything, but I do love it with roasted beef or baked salmon. It’s up to you…
What you’ll need…
2 medium beets, peeled and cut into 1/2″ cubes
1/2 teaspoon balsamic vinegar, (for cooking the beets)
1 teaspoon minced spring onion, (bulb only)
1 1/2 tablespoon of sour cream
1 1/2 tablespoon olive oil
2 – 3 tsp rice vinegar (or any other soft vinegar like apple cider or champagne)
salt and pepper to taste
fresh dill, roughly chopped
1 slice of crisp bacon, finely chopped
toasted walnuts
Steam the beets for about 15 minutes in shallow water or a steamer with about 1/2 teaspoon of balsamic vinegar, (don’t overcook them as the betalain content drops dramatically). Drain and let cool. Meanwhile, whisk together the sourcream, olive oil, vinegar and seasoning. Adjust to taste, (I like to make my dressing more on tangy side but it is up to you). Toss the beets with the dressing, top with the dill, bacon and walnuts and enjoy!
