Okay, so I am sorta stuck on beets. It's like I have just discovered them. I've always liked pickled beets on salad, but that's really the only way I ate them. One of the reasons I like them is that beautiful color. I can't think of any other food that is such a dark, rich, merlot.
Color in food has always been important to me. I don't know when I learned it, but somehow I have always known that a plate with deep colors of food was a healthy, well-balanced plate. Just think about the foods with deep, rich colors----the green of asparagus, broccoli, beans, leafy vegetables, garden peas, zucchini, limes and kiwi; the orange, yellow, and golds of fruits, squash, sweet potatoes, rutabagas; the purple of eggplant and grapes; and the reds of tomatoes, strawberries, and beets. Then, there are the whites that, while filling, aren't quite so nutritious---white potatoes, rice, white breads, and pastas.
A nutritious plate will be a beautiful plate, full of those dark rick colors.
This is a nutritious plate:
Beets are a storehouse of good nutrition, and that rich, red color--well, it reminds me that color is a great guide to good nutrition. I'm trying harder to make my plates the most colorful in town! And, I'm looking for new ways to prepare those beets!
Saturday, July 26, 2008
Posted by kay at 2:59 PM