I rarely ate beets when we lived in the United States. Only on Easter would I eat them with pickled eggs. Now that I am living in Nicaragua, where beets are plentiful, have I begun to have them regularly.
They have been called one of the "world's healthiest foods" because they are high in folate, manganese, potassium, fiber, copper as well as providing antioxidant, anti-inflammatory, and detoxification support. Not only that but you can eat both the root and the greens. It took me a while to get my family excited about eating this "wonder food" but then I came across this recipe for a dip that they love.
2 garlic cloves, crushedÂ¼ cup lemon juice
2 tablespoons extra virgin olive oil
Â½ teaspoon ground cumin
Â½ teaspoon ground coriander
Â½ teaspoon ground cinnamon
Â½ teaspoon paprika
Pepper to taste
Roast the beets whole at 400 check them for tenderness after about 25 minutes.
Add beets and all other ingredients in a blender or food processor and mix until smooth. You can refrigerate of serve immediately. Enjoy with warm bread or vegetables.
By Carol Cobb