Healthy highlights:
Ingredient spotlight: we've got the beet
Bright, earthy beets are fall’s hidden nutritional superstar. As a side dish or a dessert, these ruby-red root vegetables are packed with nutrients that support your smile, vision, and overall health! Just a few of the standout benefits include:
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Fiber lowers your risk for heart disease and prevents dry mouth.
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Antioxidants reduce inflammation and your risk for gum disease, high blood pressure, and Type 2 diabetes.
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Vitamin A is an essential nutrient for strong, healthy eyes.
Mouth-friendly recipes:
Dark chocolate beet brownies
Chewy on the edges and gooey in the center, these delicious and nutritious brownies are ready to support your smile and delight your taste buds.
Ingredients:
- 2 medium beets, boiled and peeled
- 2 sticks unsalted butter
- 8 ounces dark chocolate chips
- 1¼ cups white whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup golden brown sugar
- Parchment paper
- Sea salt (to garnish)
Directions:
- Peel the beets, cut them into quarters, and blend until pureed.
- Preheat the oven to 350° F and line a brownie pan with parchment paper.
- In a saucepan, melt the butter and chocolate over low heat and stir until smooth. Set aside to cool.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using a stand mixer, gently mix the eggs on low for about 30 seconds.
- Add the vanilla and brown sugar, then mix on mediumhigh for 2 minutes.
- Reduce speed to low. Add the beet puree, then slowly add the chocolate mixture until combined.
- Add the flour mixture and mix just until combined.
- Pour batter into the prepared brownie pan and smooth top with a rubber spatula.
- Bake for 25 to 30 minutes. Cool for 5 minutes, garnish with sea salt, then cut and serve.
Rosemary roasted beets and carrots
With vitamin C and fiber, these roasted beets and carrots are a tasty way to support your oral, vision, and digestive health.
Ingredients:
- 4 medium beets
- 4 large carrots
- ¼ cup red wine vinegar
- 3 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3-4 sprigs fresh rosemary
- Optional: Goat cheese
Directions:
- Preheat oven to 450° F.
- Cut carrots in half, then into 2-inch pieces.
- Peel the beets and cut into quarters or cubes.
- In a bowl or on a rimmed baking sheet, toss the beets and carrots with the vinegar, oil, rosemary, salt, and pepper.
- Transfer to a pan and roast vegetables for about 35 minutes, tossing once, until tender.
- Garnish vegetables with goat cheese or fresh rosemary sprigs and serve.
