Hello Everyone! So this time of year there are all kinds of yummy beautiful foods to harvest. My Mom’s garden has been very bountiful, and one I have been particularly enjoying beets this year! She normally cans all of her beets, but this year I snagged some fresh beets and roasted them and they were amazing! If you have never tried cooking with fresh beets, you really have to; they are absolutely delicious, zero points, and so healthy too! Here are some healthy facts about beets:
- The pigment in beets may help to prevent cancer. 
- Beets are a good source of Folate, Manganese, Magnesium, Potassium, Vitamin C, and Dietery Fiber. 
I like to roast the beets, and one really awesome way I found to use them is in a salad with goat cheese. This salad is delicious and totally good for a meal or a side dish. Here is the recipe!
- 4-5 Roasted Beets (recipe to follow)
- A mixture of greens, as much as you like. (I used baby spinach and arugula)
- 2-3 plum tomatoes, sliced
- 1 oz of garlic herb goat cheese, crumbled
- Oil and vinegar dressing (recipe to follow)
Toss the roasted beets, greens, and tomatoes together in the oil and vinegar dressing. Top with the goat cheese and serve the salad up! I prefer NOT to mix in the goat cheese in with the rest of the salad, because it tends to dissolve.
Peel 3-4 beets in and chop them into medium sized pieces. Toss them in 2 tsp of good olive oil and salt and pepper to taste. Roast in a 375 degree oven for 40-45 minutes, or until tender.
Oil and Vinegar Salad Dressing
Whisk together 2 tsp of good olive oil, 2 Tbsp of red wine vinegar, 1/2 tsp of oregano, and some salt and pepper.WWP+: 4 per serving, Serves 2
So do any of you ever cook with fresh beets? How do you like to prepare them?
 Yeager, Selene. Prevention’s New Foods For Healing, 1998.