Today’s focus is on BEETS.
Now now! Don’t turn your nose up! There’s way more to beets that the purple gushy sliced things you see decorating salad bars all of over America. We’re talking fresh beets, the kind that are in season RIGHT now!
Beets are amazingly healthy; they tell you that all by themselves by their gorgeous color. Rich in folate, fiber, vitamin C, magnesium and a whole host of other vital nutrients, beets need to considered in your diet. Seriously!
Here’s today’s TRICK:
Raw beets are easy to disguise in a beef and black bean burrito. Ask me how I know. 
My children (now 20 & 18) still don’t know to this day they have consumed many a beet this way!
Here’s a TIP:
Store unwashed beets in your fridge’s crisper. They’ll stay good for 2 or more weeks! If the beets “bleed” on you, use lemon juice to help remove the purple.
And your RECIPE:
Roasted Beets
4 to 6 beets, scrubbed, peeled and quartered (they’ll bleed)
1-2 tablespoons olive oil
sea salt and freshly ground pepper to taste
Preheat oven to 400 degrees. Place your cut up beets evenly on a baking pan; drizzle with olive oil, top with salt and pepper to taste. Roast till fork tender, about 20 to 30 minutes depending on the size.
