I have been having quite the love affair with beets lately. And roasted garlic. How I love roasted garlic.
This month, I have organized a Plant-based Challenge. Every day in February, we eat at least one entirely plant-based meal or snack to help reduce inflammation, blood cholesterol, maintain weight and increase energy levels. Snacking is important to me as I benefit from eating several small meals a day. This snack is right up my alley and packs well to take on the road.
Beets I’ve been using mostly raw in salads for crunch, blended up in smoothies, but also roasted as a side dish. Today, the leftover roasted beets are going into a hummus. Beets’ bright red colour indicates which body organ they benefit. The heart! They are high on the glycemic index, which means they quickly elevate blood sugar levels. They should be eaten in moderation, and preferably with a protein which helps to regulate that elevated blood sugar. But, they are rich in antioxidants, fibre, folate and manganese, and provide great energy and lower blood pressure. Puree them with roasted garlic, which is another antioxidant, garbanzo beans for fibre, tahini, olive oil and lemon, and you have yourself a heart-healthy snack to serve along with raw veggies.
In a food processor, combine:
- 1 can drained and rinsed garbanzo beans
- 1 small roasted beet
- 3 cloves roasted garlic
- 2 Tblsp tahini
- 1/4 cup extra virgin olive oil
- juice from 1/2 lemon
Puree until smooth. Add a splash of water, if necessary, to thin.
Serve with sliced vegetables or whole grain crackers. Store in the refrigerator for up to 1 week.
Add this recipe to your meal prep Sunday and have something healthy on hand for your week ahead. Need ideas? Contact me. I would be happy to coach you, small steps at a time.