One of the great lessons I've learned as I've gotten older, and through my experience as a dietitian, is to continually try new foods. I have many patients who spout off a long list of their food dislikes. Now, I'm no one to judge, because everyone has foods they dislike-whether it be from associating it with illness, funky texture or taste, or just not liking the flavor-all totally valid reasons. But....... Through being forced to eat certain foods I wasn't fond of on study abroads, when traveling, and just eating at someone else's house.....I've actually found that I really like many of those foods I absolutely hated as a kid. Although I still can't get myself to stomach down tofu or canned mandarin oranges-both foods I'd thrown up, I've learned to continue to try new foods.
The way a food is prepared dictates its flavors and texture, so if you don't particularly like, boiled beets lets say, try them roasted! So, here we go. The glorious beet. I LOVE THEM! They're beautiful, fragrant, and have a wonderful earthy flavor.
With that said, Melanie & I are adding another topic to our blog. A spotlight on foods!
These vegetables have about 35 calories per 2" diameter beet,
and are an excellent source of folate
What to look for at the Grocery Store:
Choose beets with firm, smooth skins with non-wilted leaves if still attached.
Smaller beets are more tender than large ones.
You can remove the leaves, just leave about an inch of the stems on.
Beets can be stored in a plastic bag in the refrigerator for up to 3 weeks.
Wash and scrub before eating.
Want just one more reason to eat beets? A study by researchers at Saint Louis University shows that "eating cooked beets acutely improves running performance." Done & done. (refer to a blurb about the article here: Beets: Performance Food)
Beet nutrition, selection, storage info found at http://www.fruitsandveggiesmorematters.org/beets