Beet Tomato Gazpacho

i was picking some beet leaves for my smoothie this morning, and realized you all may want know the parts of the beet and what they’re good for. Like the dandelion, you can eat every part of the beet! So amazing, isn’t it? 
Beet leaves

Root : headaches, toothaches, “nature’s viagra,”

Leaves and stem: contain protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese; vitamin A, vitamin C, calcium, and iron; more iron than spinach, for boosting bone strength, to fight Alzheimer’s disease, strengthen your immune system by stimulating the production of antibodies and white blood cells.

Recipe of the Day – Beet Gazpacho

Ingredients:

2 stalks green onion
1 large beet
1 small cucumber, chopped
2 lbs. ripe tomatoes, quartered
2 stalks celery, coarsely chopped
6 garlic cloves, minced

2 T. Apple cider vinegar, plus a little extra for the onion
3 T.  extra virgin olive oil
Salt to taste
½ to 1 cup ice water

Garnish:
½ c. diced cucumber
6 -8 fresh mint leaves

Directions:
Put the onion slices in a bowl and sprinkle wirh a few drops of vinegar. Let sit for 5 minutes.
In a food processor or blender, blend all of the ingredients except the garnishes, for 2 minutes or longer, until smooth and frothy. Put in a bowl and chill for at least 2 hours. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Word of the Day – remolacha – beet

Tip of the Day – All the red and purple fruits and vegetables feed, nourish and clean the blood. The color looks like blood, so it’s easy to remember.

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