I love beets! Never thought I would hear those words come out of my mouth earlier in life. I used to say that beets were one food that I couldn't stand. I only had pickled beets that my Grandma made and they weren't that good. So I immediately formed an bad opinion of beets.
But then I learned more about these incredible little jewels and I love them now. I always feel better after I eat beets too. Especially when I juice them!
I love to roast them and keep some in my fridge when I want to add it to a salad or mix up a vinaigrette and eat it as a side dish.
Beets are highly nutritious and are “cardiovascular
health” friendly root vegetable. (Which I need as many heart healthy veggies I can get my hands on!)
Certain unique pigment antioxidants
in the root as well as in its top greens have found to offer protection
against coronary artery disease and stroke; lower cholesterol levels
within the body, and have anti-aging effects.
source of B-complex vitamins such as niacin (B-3), pantothenic acid
(B-6) and minerals such as iron, manganese, copper, and magnesium.
Parsnips are closely related to carrots family of
vegetables; grown for
their sweet, succulent underground taproots. They are also good in vitamin
C; provide about 17 mg or 28% of RDA. Vitamin
C is a powerful water-soluble anti-oxidant, easily available to us from
It helps body maintain healthy connective tissue, teeth, and gum. Its
anti-oxidant property helps protect from diseases and cancers by
scavenging harmful free radicals from the body.
So...combining these two root vegetables with some fresh herbs, a splash of vinaigrette and some cooked quinoa that I have readily available in my fridge, makes a quick salad on go possible and packs a punch of nutrients in my body.
I can't stress how important it is to have items ready in the fridge to pull out and combine a salad or snack so you don't reach for something bad instead. When I buy beets, I wash them, wrap in foil, put in the oven at 400 degrees and roast until tender. Then I just peel off the outer skin, which it comes off easily after cooking, dice it up and throw it in my dishes. I also just keep them in the foil packs in the fridge and peel and dice when I want to use them.
For parsnips - Well they are excellent, roasted with the skin on and then tossed in a little olive oil and Himalayan pink sea salt and pepper. They are sweet and caramelized - great to snack on just like that!
The beets give this dish a beautiful purple hue that makes it bright and colorful.
Roasted Beet & Parsnip Quinoa Salad
1 Beet, Roasted, Peeled & Diced
1 Cup Parsnips, Roasted
1 Cup Quinoa, Cooked
2 Tbsp Red Onion, Diced
1 Tbsp Cilantro, Rough Chopped
1 Tbsp Parsley, Rough Chopped
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Raw Coconut Vinegar
Dash Balsamic Vinegar (for sweetness)
Himalayan Pink Sea Salt (to taste)
Cracked Black Pepper (to taste)
Mix it up and eat it!