Beet, Cucumber, Feta, and Dill Salad

This simple side salad packs in tons of flavor! It’s perfect when served with some grilled or roasted salmon or maybe mixed in with some quinoa for a protein-rich, vegetarian meal. I’ve made this salad almost once a week this summer because it is just that good! I hope you enjoy it as well! 

Ingredients:

(serves 4)

• 3-4 beets, golden or red, cubed

• 1 large cucumber, cubed

• ¼ cup feta crumbles

• 2 tbsp fresh dill, roughly chopped

• 2 tbsp avocado oil

• 2 tbsp extra virgin olive oil

• 1 tbsp sherry vinegar

• Salt and pepper to taste

Directions:

• Preheat the oven to 400 degrees. Toss beets with avocado oil, salt and pepper. Roast until tender, about 40 minutes. Let cool.

• Whisk together the olive oil and sherry vinegar. Toss the cooled beets and cucumber in the dressing. Taste and add salt and pepper as needed. Or maybe even another splash of sherry vinegar if you like some extra tang!

• Top with feta and dill and serve.

Health Benefits of Dill:

• Dill is an excellent source of both Vitamin A and Vitamin C.

• It contains powerful antioxidants that can help boost immune function and reduce inflammation.

• It has antimicrobial properties and can help fight fungal and bacterial infections.

• Dill can help lower cholesterol.

• Dill oil can be used as a natural insect repellent.

Sources and additional reading:

• https://draxe.com/nutrition/dill-weed/’

• https://gooddecisions.com/foods/dill/

• https://www.healthline.com/nutrition/dill

Beet Hummus

I went to Tartine the other day for lunch and was obsessed with their beet hummus because it was a beautiful pink hue, but it also tasted delightful! I decided to go ahead and try my own version at home and here it is! It tastes great, takes 5 minutes to make, and will brighten up any crudite platter :)

Ingredients:

• 1 raw medium/large beet, peeled and diced

• 1 cup cooked chickpeas (canned is fine)

• 3 tbsp olive oil

• 2 tbsp tahini

• 2 tbsp water

• Juice from ½ lemon (about 2 tbsp)

• ½ tsp salt

Directions

• Add all ingredients to a blender or food processor and blend until smooth. Add extra salt if needed! 

• Serve with fresh vegetables, crackers, or slices of crusty bread

Beet and Berry Smoothie

When I was at my older sister’s house a few months ago, she made her kids (ages 5 and 3) pink smoothies as a snack. I thought it was such a smart idea to entice her kids with colorful smoothies in order have them get some nutrient-dense fruits into their bodies! If you put a banana or a date into a smoothie, the natural sweetness will cover up any “veggie flavor.” I don’t remember exactly how my sister made her smoothie, but it inspired me to create my own version. I use beets to give this smoothie a rich pink color, plus they are anti-inflammatory and support detoxification in our livers. For the beets, no need to cook them. I just peel one, chop it up, and throw it into my blender.

Ingredients

(serves 1)

• 1 medium sized beet, peeled and roughly chopped (or 1 cup frozen beets)

• 1 cup frozen organic strawberries

• ½ cup unsweetened almond milk

• ½ banana

• 2 tsp ground flax seeds

Instructions

• Place all ingredients in a blender and blend until smooth

• Top with sliced bananas and cinnamon (optional)

You can always improvise! You can add a scoop of almond butter or some protein powder to make it more filling! You can even add a few dashes of cinnamon to create a more warming flavor. To make this smoothie sweeter and more appealing to your children, try adding a full banana instead of just half. Enjoy!