Add spring color to your Easter weekend with two delicious and nutritious recipes! Hy-Vee Savage Registered Dietitian Melissa Jaeger, RD, LD will show you how to incorporate beets into your diet including a satisfying breakfast smoothie and a delicious yet simple beet salad to share with your family.
To help you maintain a healthy lifestyle, your Hy-Vee dietitian offers a variety of health services including store nutrition tours and the 10-week Begin™ program.
For additional information, reach out to your local Hy-Vee dietitian.
For more recipes, visit www.hy-vee.com or “Like” them on Facebook Hy-Vee Savage.
Beet – Banana – Blueberry Smoothie
All you need:
1 banana, peeled
6 oz. blueberries
1 medium beet, cooked and peeled
1 scoop Vega Vanilla Protein and Greens (or your favorite protein powder)
1 cup milk
1 – 2 tbsp. honey or agave nectar
All you do:
- Blend all ingredients together until desired consistency is reached.
- Pour into a cup and enjoy!
All you need:
6 – 8 medium beets, roasted and peeled
4 – 4.5 oz. of arugula
4 oz. soft goat cheese, crumbled
1/3 cup toasted almonds, sliced or slivered
½ cup extra virgin olive oil
1/3 cup balsamic vinegar
Juice from 1 large orange (Cara Cara or Navel)
- Tip: Add the zest as well for stronger citrus flavor
Salt and Pepper to taste
All you do:
- Preheat the oven to 400 degrees F.
- Scrub beets under running water and remove beet greens and stems.
- You can eat beet greens raw and add them to the salad or wilt them with olive oil, salt and pepper in a skillet and use as an additional side dish.
- Wrap beets in aluminum foil and add 1 – 2 tbsp. of olive oil or butter if preferred. Set tin foil pouches on baking sheet.
- Roast them for 50 minutes to 1 hour, depending on their size. Test if they are done by inserting a small, sharp knife into the middle to test tenderness.
- Unwrap the beets and set them aside for at least 10 minutes or until cool enough to handle. Peel beets using a spoon or small knife.
- Tip: Set a piece of parchment paper over your cutting board to avoid the color bleeding into your cutting board or onto the counter.
- While beets are cooling whisk together extra virgin olive oil, balsamic vinegar, orange juice and zest (if desired), salt and pepper.
- While the beets are still warm thinly slice them into rounds or halve and cut into wedges. As you are slicing toss the slices/wedges into half of the dressing mixture (warm beets will absorb more of the flavor from the dressing).
- Wash the arugula greens and place onto large serving platter. Arrange the beets, almonds and goat cheese on top and drizzle with remaining dressing. Serve room temperature or chilled.
Tip: To toast almond slices or slivers, place in a 350 degree F oven for 9 – 11 minutes, stirring occasionally until lightly golden.