Springtime seems to signify rebirth, and while I’m still waiting for a rebirth of normal warm temperatures, I am certainly getting in the mood for some fresh flavors.
I mean, I really like root vegetables, but I’m getting a little sick of them. Okay, that’s not true. But eating them in the same way–I’m growing weary.
However, regardless of the follies of the weather, I can certainly evoke that springtime-feel in my kitchen. A good way to start? Trying old favourites in new ways, experimenting with different approaches, and highlighting fresh flavours by keeping it simple.
Try complementing your dinner with a super salad, featuring a bright burgundy vegetable miles away from the steamed or pickled versions you might remember. Beets contain betalain and vulgaxanthin, two phytonutrients with antioxidant and anti-imflammatory benefits. Betalains aren’t heat stable, so enjoying beets raw is the best way to reap their goodness. They also house two carotenoids (lutein and zeaxanthin), benefiting eye health like their carrot counterparts. Beets are also an excellent source of folate, an integral nutrient for fetus health and aging.
And, well, they just taste really good raw, okay? Especially with pungent ginger and salty roasted pistachios.