Beets are so versatile; they can be eaten alone, juiced, and as part of a fresh salad. They are a tasty alternative to rice, pasta, grain, or bread, since they are a starchy carbohydrate. They encourage metabolic detoxification, lower blood pressure, are part of a restorative diet, fight cancer, full of fiber and anti-cancer properties, vitamins and minerals like immune-boosting vitamin C, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects.

Beet Salad – serves 2:
2-4 beets – grated
1 avocado – chopped
6-8 lettuce leaves (leaf, red, bibb, boston) torn
1 green bell pepper – in rings, sliced
¼-1/2 cup lentil, mung, alfalfa or other sprouts
Prepare and toss all the ingredients together except the beet. Dish out the salad and spread the beets over top. Use lemon juice or lemon oil dressing (fresh lemon juice, olive oil, minced garlic, fresh parsley, dashes of sea salt, cayenne, kelp and oregano)