Beets are a topic of great debate in my household. Me? I love them and can – and sometimes do – eat them daily! My husband? Won’t touch them with a ten foot – make that one million foot – pole. He visibly cringes when he sees me preparing or eating them.
He is missing out. Seriously. But you know what? More for me. I’ll take all the beets I can get!
Beets are in peak season June through October, but they’re still pretty good out of season. Right now, roasted to perfection, they’re absolutely mouthwatering. And they’re not just yummy – they’re super good for you, high in fiber, folate and vitamin C. They’re also a great source of antioxidants.
Since I’m currently not eating sugar, grains, dairy, nuts or anything processed, this particular beet salad has been a lifesaver. The beets add enough heft that you feel full and satisfied. The creaminess of the avocado and the crunch of the pumpkin seeds are a perfect complement to the beets. And the dressing? It is simple and uses the beet juice from the roasting process as a base…so don’t throw out that beet juice!
Serve this on its own as a light entree or as a hearty side.
And one more thing? BEETS RULE.