Since I can’t seem to stop talking up autumn harvest, I figured it’s only fair that I dedicate a post to a root vegetable I’ve been slightly obsessed with lately—beets.
I wish I could say I’ve loved beets since day one, but it wasn’t until adulthood that I came to appreciate these bright, vibrant roots.
Why do I love them now? Beyond the fact that I adore their rich taste and color, beets are incredibly good for you. As I noted in a guest post I contributed to Oiselle’s blog last Monday, “Fall Fuel Favorites for Plant-Based Runners,” beets are an athlete’s best friend. Beets get your blood pumping and energy flowing. Both the roots and the greens are packed full of health-boosting nutrients.
Thankfully Andrew loves beets as much as I do. Over the past few weeks we’ve been snagging giant beets from the produce stand every chance we get. I even packed some in the car with me Friday and brought them home to Pensacola so I could share the beet love with my family.
One perk of being home is getting to take over my mom’s kitchen again. Yesterday, I decided to whip us up my rendition of the beet salad Andrew made for me last week. Fun fact: He actually remade this beet salad yesterday too, back in St. Augustine. Clearly our minds and hearts are synced even when we’re geographically apart.