Seasonal Food for “Beet-iful” Skin

Each month I’ll be featuring a seasonal beauty food that’s great for your skin and overall health. I’ll also share plenty of tasty recipes for you to try.

This time of year is all about root vegetables and depending on where you live; you’ve probably seen a bounty of colourful beets (red, yellow, orange) at your local farmers market or grocery store.

So if you haven’t already guessed, my November beauty food is BEETS! When it comes to beets, people seem to either really love them or really hate them. I think it truly depends on the way they’re prepared. If all you’ve tried is pickled beets out of a can, please reconsider your opinion and give them another chance!

Beets can be prepared in tons of different ways and are loaded with health benefits from the leafy green tops down to the dark red, orange or yellow bulbs.

This beauty superstar is rich in skin boosting Vitamin C, beta-carotene and Vitamin K. Beets also contain a unique phytonutrient called betalain that gives beets their beautiful deep red colour and provides antioxidant, anti-inflammatory and detoxification support.

Fun facts:

  • In the early Victorian era, some women massaged red beet juice into their cheeks to combat their pale skin and give them a healthy complexion. These days, some natural skincare companies use the deep red betalain pigment to formulate lipstick shades and blush.
  • 10-15% of people that consume beets experience a condition called beeturia. Beeturia is the passing of pink or red urine after eating beets and while it may be alarming at first, it’s completely harmless.

There are many different ways to prepare beets – salads, juices, smoothies and soups. This recipe is how beets were prepared in my house growing up and I still enjoy them this way today.

Beet Salad with Horseradishbeets
Yield: Makes about 4 servings

1 pound red beets, scrubbed and dried
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1-4 tablespoons freshly grated horseradish**

2 tablespoons apple cider vinegar
3/4 teaspoon kosher salt
1-2 teaspoon of sugar
2 tablespoons extra virgin olive oil
2 tablespoons water

Preheat the oven to 400°F.
Place the beets in a small baking dish and toss with oil and salt.
Cover the dish tightly with foil and bake for 60-75 minutes, or until the beets are tender and easily pierced with a knife.
Remove foil and set the beets aside until cool enough to handle.
When cool, remove skin from the beets and grate them. You can use a hand grater (coarse) or your food processor. Alternatively, you can cut them into 1/2-inch cubes. Transfer the beets to a medium-sized bowl.
Make a dressing by whisking together the apple cider vinegar, salt, sugar , water and olive oil. Pour dressing over the beets and toss to coat them.

If using fresh horseradish:
Remove horseradish skin. Grate horseradish by hand using the medium grating surface. Add between 1-4 tablespoons of freshly grated horseradish to the beets and toss to evenly distribute.
Taste and adjust seasoning.
Serve at room temperature, or cold.

**If you can’t find fresh horseradish you can use prepared horseradish, usually available in the same section as pickles in the supermarket.

This side dish is great with schnitzel and mashed potatoes – totally brings me back to my childhood!

Here are some links to a few other beet recipes you might want to try:

  1. Citrus Beet Salad with Creamy Avocado Lime Dressing
  2. Thai beetroot soup
  3. “Can You Feel the Beet?” Midday Cleansing Juice

Hopefully I’ve given you a new perspective on beets and encouragement to give them a chance. If you’re already a beet lover, please share your favourite recipes. If you’re trying them for the first time let me know how it goes. I’ll be here cheering you on!