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10 Most Effective Foods for Cleanse and Detox - #5 - Beetroot

Thursday, April 04, 2013

Spring, a great time to refresh, recharge and renew ...

www.ivillage.ca/health/1
0-most-effective-detox-foo
ds-sr
tells us that there are many foods that can help counteract the effects of a toxic lifestyle. Whether you want to lose weight, feel more energized, improve your complexion or boost your mood, check out these top 10 foods to help detox your body.

#5 - Beetroot

For those needing a quick health-boosting shot of nutrients, you can't do much better than beetroot. Packed with magnesium, iron, and vitamin C, the vegetable has recently been hailed as a superfood due to its many reported health benefits.

Not only is beetroot great for skin, hair and cholesterol levels, but it can also help support liver detoxification, making it an ultimate detox food. To enjoy its benefits, try adding raw beetroot to salads or sipping on some beetroot juice.

www.foodreference.com/ht
ml/f-beetroot-beets.html
tells us that

- Beets (Beta vulgaris) are descendants of the wild sea beet of European coastal regions of the Mediterranean Sea and the Atlantic Ocean. Both Greeks and Romans cultivated beets. Originally cultivated for the leaves and later for the roots, it is uncertain exactly when they were first domesticated and when they began to be bred for their swollen roots.
- The beetroot comes in 3 colors:
Red beets are grown for eating,
White beets are mostly grown for producing beet sugar and
Yellow beets (manglewurzel) are grown for livestock feed.
- Today there are 4 distinct forms of cultivated beets, each one grown for a different purpose.
1) The beetroot or garden beet is grown for its edible root.
2) The leaf beet or Swiss Chard, grown for its edible leaves.
3) The sugar beet grown for its high (20%) sugar content and a major source of sugar.
4) The mangel-wurzel grown for livestock feed.

allrecipes.com/recipe/qu
inoa-beet-and-arugula-sala
d/detail.aspx
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Quinoa, Beet, and Arugula Salad

Makes 6 servings

Ingredients:
1/2 pound beets, peeled and sliced
1 cup red quinoa
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons white sugar
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, sliced
3 ounces arugula, chopped
5 ounces goat cheese, crumbled

Directions:
1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2. Bring quinoa and 2 cups water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Nutritional Info per serving:
Calories - 379
Total Fat - 26.9g
Saturated Fat - 7.4g
Cholesterol - 19mg
Sodium - 552mg
Potassium - 251mg
Total Carbohydrates - 25.6g
Dietary Fibre - 3.8g
Sugars - 4.6g
Protein - 9.9g
Vitamin A - 15%
Vitamin C - 8%
Calcium - 13%
Iron - 11%
Thiamin - 4%
Niacin - 12%
Vitamin B6 - 4%
Magnesium - 9%
Folate - 33%
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