Hi everyone! I was reading an article the other day on predicted food trends for 2019 and on the top 10 list for top health foods for 2019 were beets. This took me by surprise because I had never really thought much of beets. I never really ate them growing up so they aren’t the first foods I think of when I think “root vegetables”. But it’s a new year and so I’m more open to trying new things…especially if they’re going to be piping up in popularity this year in the food world. Part of my job as a dietitian is staying on top of food trends and learning as much as I can so I may best advise my clients.

Beets are root vegetables that are high in the antioxidant betalain. This antioxidant can be red or yellow and is commonly found in fungi, leaves, stems, and roots of plants. Studies on the health benefits of betalain are still in the early stages, but it does show promise in cardiovascular disease and cancer. Foods that contain betalain include:

  • Rhubarb
  • Beets
  • Chard
  • Amaranth
  • Prickly pear cactus
  • Nopal cactus

Since I had never really eaten beets I thought I’d try a fool proof way of cooking them: roasted beets and carrots. It turned out really well! So much so that my husband didn’t even complain! Needless to say I will be trying beets again in the near future. I hope you enjoy my recipe!

Roasted Beets and Carrots

Ingredients:

  • 5 carrots
  • 5 small beets
  • 1 Tsp olive oil
  • 1 tsp thyme
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Cut carrots and beets into sticks and place on baking sheet.
  2. Drizzle olive oil and add thyme, salt, and pepper to vegetables.
  3. Toss together and spread evening on baking sheet. Bake for about 40-50 minutes. Let rest and enjoy!