4-6 red & yellow beets
¼ cup olive oil
3-4 Tbsp balsamic or red wine vinegar
Crumbled goat cheese
Arugula or spring greens
Salt & pepper to taste
Boil beets and then peel the skin.
Cut into wedges.
Mix olive oil & vinegar together.
Add beets to mix to coat.
Put greens on a plate and add beets on top of greens.
Top with crumbled goat cheese.
Beets are high in anti-oxidants, are anti-inflammatory, and support some detoxification in the body. They are also believed to be protective against some cancers.
Cooking beets lightly will help maintain their anti-cancer properties. Also, leave once inch of the stem and root ends attached to hold in nutrients and prevent color from leaking.
Beets should be stored unwashed in a plastic bag in the fridge and can be stored for up to 3 weeks.