I've always been a pretty healthy eater but now that I'm eating for two, I've been extra mindful of eating more veggies and fruits on a daily basis. It hasn't been too hard of a task, since I actually like eating vegetables. It's the keeping things interesting part I find challenging.
I usually buy pre-cooked beets from Trader Joe's but this weekend I decided to cook my own. It's really not that much of a big deal as long as you don't mind getting your hands a little pink. I boil them for about 35-40 minutes (until you can pierce a fork or bbq stick through the middle). Let it cool, peel and slice (or cube).
Beans and legumes, however, are not usually part of my diet. "Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber... more". AND believe me I can use all the fiber I can get these days!! So I picked up a large bag of lentils from Whole Woods and decided to make a simple Beet and Lentil Salad - an all time fave that I haven't had in a very long time. I completely spazzed out and forgot a main ingredient - thin shavings of parmigiano reggiano. It really completes the dish - so if you're gonna give this one a shot, please don't leave it out.
Simple Beet and Lentil Salad
Boil 1/2 cup of lentils in 1 1/2 cups of water, for about 35-40 minutes (test for tenderness at the 35 minute mark and boil until you're happy with the texture). I prefer mine al dente rather than mushy. Drain and set aside.
Lay out some fresh baby greens and/or baby arugula on a plate, add around 2-3 tbs of cooked lentils and as many slices of beets as you'd like. Season well with sea salt. Drizzle some good quality extra virgin olive oil, then some balsamic vinegar. Add freshly cracked black pepper and top with thin shavings of parmigiano reggiano and enjoy!
PS. Don't be alarmed, you are not pissing/crapping out blood - it's just the beets messing with your system :)