Tag Archive: beets


  • 1 large beet
  • 3 navel oranges or 2 tangerines
  • 2 handful of walnuts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white- wine vinegar
  • 1 teaspoon Dijon mustard
  • Sea salt and freshly ground pepper to taste
  • 2 bunches arugula, washed well and dried


  • Peel and steam beet for 15 minutes covered. Then cut into wedges
  • Peel oranges and squeeze juice of one orange into a bowl
  • Add extra virgin olive oil, vinegar and mustard to orange juice, then add sea salt and pepper to taste.  Whisk and mix well
  • Add arugula and toss to coat with dressing
  • Add the beet wedges, orange segments and walnuts

Prep time and cook time: 20 min

Serves: 4

recipe courtesy of http://www.besthealthmag.ca with adjustments made by me!!!

Juiced: The E-Book

In Honor of Fellow Chiropractor Jack Lalanne I decided to share this book

Someone who I admire put this awesome book together and I wanted to share it with our readers.

58 pages of solid information on juicers, juicing tips and recipes! Enjoy and share!



  • 4 cups quinoa cooked
  • 1/4 cup grated raw beets
  • 1/4 cup grated raw carrots
  • 1/4 cup tightly packed finely chopped cilantro or parsley
  • 1/3 cup finely chopped green scallion
  • 2-3 tbsp extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • sea salt to taste


  • Combine all ingredients in a large bowl.  Mix well and serve


  • 1/4 beet
  • 2 cups beet greens
  • juice of 1 lemon
  • 3 medium carrots
  • 2 leaves of turnip greens
  • 1 tomato
  • 1 avocado
  • 1 & 1/2 cups warm water
  • sea salt and black pepper to taste


  • Blend all ingredients in blendtec blender under “soup” setting

Roasted Beets Salad



  • Preheat oven to 400 F
  • Wrap beets in foil and seal tightly and place on a baking sheet
  • Bake for 30-35 min
  • Remove beets from oven once finished and open foil paper slightly and allow to cool
  • Once cooled, slice beets and add to mixed baby green and walnuts
  • Toss with our balsamic vinaigrette dressing

Prep time and cook time 45 min

Serves 4-6


Health Benefits

  • Beets provide antioxidant, anti-inflammatory and detoxification support
  • Beets are excellent for eye health
  • Beets can be used for the prevention and treatment of certain cancers
  • Beet greens are very nutritious and are high in vitamins and minerals

How to select and store

  • Choose small or medium-sized beets whose roots are firm, smooth-skinned and deep in color
  • Avoid beets that have spots, bruises or soft, wet areas, all of which indicate spoilage
  • Place beets cut 2 inches from stem, in a plastic bag and wrap the bag tightly around the beets, squeezing out as much of the air from the bag as possible, and place in refrigerator where they will keep for up to 3 weeks

How to Cook

  • To preserve nutrients, steam beets for only 15 min or roast for less than one hour
  • Steaming is the best way to cook beets
  • Beets are cooked when you can easily insert a fork or the tip or knife into the beet


Some content courtesy of http://www.whfoods.org


  • 2 beets peeled
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • sea salt to taste
  • ground black pepper to taste


  • Steam beets unpeeled for about 15 minutes or until they are tender enough to peirce with a fork
  • Once steamed, peel with a potato peeler and slice beets so that they are about 1/2 cm thick
  • Combine all other ingredients in a bowl and then add beets
  • Toss and serve

Beet and Mint Slaw


  • 3  beets peeled and grated
  • 1 fennel bulb thinly sliced
  • 2 tbsp chopped green onions
  • 2/3 cup mint leaves chopped
  • 3 & 1/2 tbsp rice vinegar
  • 5 tsp miso paste (see picture)
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil


  • Combine beets, fennel, green onions, and mint leaves in a serving bowl
  • In a separate bowl whisk rice vinegar, miso paste, olive oil, and ground pepper.  Drizzle this over the beets.  Toss and coat all ingredients with dressing