Beets and Mint

When you see fresh young beets with their greens attached, take them home with you. They are nutrition powerhouses, and simple to cook and enjoy.

Sometimes I think that beets are the ultimate health food. From lowering blood pressure, cholesterol and triglycerides to boosting iron in the blood and enhancing cancer-fighting cells, beets are good for the body.

Use the greens in Wilted Greens or Luscious Lemon Greens. Or just steam them, toss them with walnut oil or balsamic vinegar, and serve as a side dish.

Roast the roots in the toaster oven so you don't have to heat the kitchen too much. If you don't think you like beets, roasting will surprise you. It deepens their flavor, and makes them an excellent foil for the lemon and mint.

(A word on roasting - a lot of recipes suggest wrapping the beets in aluminum foil to roast, but I don't recommend cooking in aluminum, especially if you're consuming any form of fluoride -- toothpaste, bottled sodas or drinks, tap water in some municipalities. Fluoride helps aluminum cross the protective blood-brain barrier into the brain. I guess the jury is still out on the aluminum-Alzheimer's link, but I'm not risking my brain.)

Beets and Mint
2 bunches of small beets
1/2 lemon
handful fresh mint, chopped

Cut the greens from the beets and save for another recipe. Scrub the roots but leave them intact. Put them in a covered dish in a 350° oven for 20 minutes until tender when pierced with a knife. Allow them to cool until you can touch them, then cut off the tops and tails and peel off the skin. (Or leave the skin on if you prefer, just trimming off the stem ends.) Dice into 1-inch cubes and toss with the lemon juice and mint. Season with salt and pepper to taste. This is good warm, cold or at room temperature.