I know… I am seasonal around here and beets are not exactly what is growing or roasting in the oven in July. But living in California the vegetables are still amazing all year round!
I recently had a reader ask me a question about what foods they should be eating to help cure a virus they have had for a while. My response is to consume all foods that balance out pH levels in the body. Starting out with a glass of warm lemon water every morning 20 minutes before consuming anything else. When the body is alkaline nothing can spread or grow in the body so getting the body balanced with an alkaline and high antioxidant diet is basically the fountain of youth! Cells are able to act strong and tackly cells that are rotting from free radicals!
Beets are a food that are profoundly a delicious powerful antioxidant. Thanks to that glorious rich purple color that says it all! Most foods with strong red and purple pigments such as strawberries, blueberries, raspberries, beets, radishes, cherries and tomatoes are all high in antioxidants. But they are also acidic. Combining them with alkaline foods like leafy greens, carrots, kale, arugula, avocados and lemon juice balances everything out.
What exactly is an antioxidant? Antioxidants are molecules that prevent free radicals from festering with the body and aids to prevent diseases and fight off sicknesses!
How do free radicals disappear? First off eating lots of fruits and vegetables is a good start. When free radicals are going crazy in the body they attach to cells and oxidize them. Oxidation is the same effect you see when an apple turns brown and begins to rot -those free radicals are “rotting” cells in the body! I hope that doesn’t scare you too much, but it kinda should! It sure as heck scares me!
Salads are a great way to consume those powerful antioxidants because you can make a salad easily with all of your favorite fruits, vegetables and nuts!
This roasted beet and kale salad is a food rich in antioxidant green and purple colors to combat and terminate those free radicals. Plus it tastes so delicious tossed in herbs and yogurt to bring out beets robust flavors!
Wanna hear the icing on the cake?
This healthy yogurt dressing has protein and gut healing enzymes to build up the immunity and build strong muscles!
What you need for the Greek yogurt dressing:
Start with a good non-fat Greek yogurt such as FAGE brand or Chobani. You can use full fat too, but I prefer to keep this dressing light and non-fat.
Lemoney zest! Lemon just gives this yogurt dressing just the punch! that it needs! It makes those taste buds say “Give me more!”
Herbs and seasonings. The herbs are the final beauty to any dressing. Herbs are give dressings and sauces their beautiful flavors. I like to use fresh herbs for maximum taste.
Now go ahead and give those healthy ingredients a good whirl or shake in a mason jar (with the lid on of course:-)!). Pour the herb infused Greek yogurt dressing over your favorite greens salad or roasted zucchini, eggplant, sweet potatoes, onions, tomatoes or use it as a healthy dip!
And I am curious. What is your favorite salad dressing? Do you prefer sweet honey mustard, light red wine vinaigrette, Italian, creamy ranch or blue cheese dressing?
Me? I am a huge Greek yogurt dressing fan followed by honey mustard dressing coming in hot in second place:-)! Enjoy, friends!
*Tip! Roast the beets in advance to make this a 30 minutes or less meal!
- Greek Yogurt Herb Dressing:
- 6 oz. Non Fat Greek Yogurt (prefer FAGE brand)
- ¼ cup water
- 2 Tablespoons lemon juice
- Dash of salt and pepper
- 1 ½ Tablespoon fresh mint leaves, chopped
- 1 ½ Tablespoons fresh dill weed, chopped
- 1 large golden beet
- 1 large purple beet
- 3 cups of Kale, rinsed and chopped
- ½ cup pecans
- 2 Tablespoons shallots, diced
- Make the dressing: Whisk together Greek yogurt, lemon, salt, pepper, mint and dill. Store in the refrigerator until ready to use.
- Roast the beets: Preheat the oven to 425 degrees F. Cut off the green stems of beets and the long string tip. Rinse them off to remove excess dirt and wrap in aluminum foil to bake. Make sure the top and sides are closed. Bake the wrapped beets on a baking pan for 1 hour – 1 ½ hours and remove from oven, open and let them cool before you handle them. They should be nice and tender and the skin should peel off easily. Remove the skin with your hands when it is cooled or use a peeler. Slice into ¼ inch slices.
- Make the salad: On two serving plates distribute evenly the kale then top with roasted beet slices, shallots and pecans or walnuts. Drizzle the Greek yogurt herb dressing on top and garnish with any extra mint and dill leaves.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 21 g||33 %|
|Saturated Fat 2 g||9 %|
|Monounsaturated Fat 11 g|
|Polyunsaturated Fat 6 g|
|Trans Fat 0 g|
|Cholesterol 3 mg||1 %|
|Sodium 440 mg||18 %|
|Potassium 1283 mg||37 %|
|Total Carbohydrate 39 g||13 %|
|Dietary Fiber 11 g||42 %|
|Sugars 21 g|
|Protein 17 g||35 %|
|Vitamin A||301 %|
|Vitamin C||318 %|