Sometimes we become creatures of habit. We do the same activities on the weekends and watch similar programs on TV. The same can be said for our meals. I know I’m guilty of recycling the same dinners week after week. (Taco Tuesday, anyone?) That same familiarity is often applied to the vegetables we put on our plate. You may prefer broccoli to cauliflower, or carrots to sweet potatoes. But there are veggies we sometimes overlook that could do wonders for our health. For example, if you want to eat your way to healthier eyes, look no further than beets. They’re packed full of nutrients, especially in their leaves. Beet greens house a generous amount of lutein, an antioxidant that helps protect your eyes from age-related macular degeneration and cataracts. Not only that, but beets are also a great source of calcium, iron, potassium and protein.
You may look at beets and wonder how to incorporate them into your weekly meal plans. The good news is the possibilities are endless. Take this roasted beet and goat cheese sandwich. It makes the everyday lunch a little more interesting. Not only that, but this recipe uses the entire beet, which means you’re taking advantage of all this vegetable has to offer. It also goes nicely with a handful of carrots on the side. With all the perks that come with eating beets, maybe being a creature of habit isn’t so bad!
- 1 small beet with leafy top
- 1/3 cup sautéed beet greens
- 1 teaspoon extra virgin olive oil
- 1 tablespoon goat cheese
- 2 slices whole grain bread
- Preheat oven to 400 degrees.
- Wash beet and remove beet leaves. Wrap beet in aluminum foil, place on baking sheet and bake for 50 minutes.
- While beet is baking, clean and dry beet leaves.Sauté in olive oil over medium heat and add salt to taste. Set aside.
- Remove beet from oven. Let it cool for 10 minutes before peeling and cutting into thin slices.
- Add beets, greens and goat cheese to bread and enjoy.