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April 26, 2017

Recipe: Fennel And Beet Saute With Mustard Vinaigrette

by Wendy Myers


Craving the carbs in root veggies? Me too! I love sautéing or roasting veggies, like fennel and beet, and drowning them in vinaigrettes. Makes for a healthy, delicious dish! And is the secret to veggies your family will ask for again and again.

Although beets have the highest sugar content of all vegetables, most people can safely eat beet roots a few times a week (and their greens in unlimited quantities). I love beets because they help to cleanse the liver. The betalin pigments in beets support your liver’s Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so they can be excreted from your body. Traditionally, beets are valued for their support in detoxification and helping to purify your blood and your liver.

Beets also fight inflammation, lower blood pressure, have anti-cancer properties and countless other benefits.  Beets are high in immune-boosting vitamin C, folate, minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas).

Fennel is an herb with a mild but distinctive licorice flavor and fragrance, but becomes quite sweet when sautéed or roasted. Fennel is famous for facilitating digestion. The essential oils in fennel stimulate secretion of digestive and gastric juices, while reducing inflammation of the stomach and intestines.

Vitamin C is the most abundant vitamin in fennel, which as you likely know strengthens immunity by zapping free radicals that cause damage and inflammation in the body. Other prominent vitamins and minerals in fennel include potassium, an electrolyte that fights high blood pressure, and folate, which helps convert potentially dangerous molecules called homocysteine into a benign form.

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