Butterfly Dish; Roasted Vegetables with Beet Butter
This dish is unique, clean, and simple. I adore the look of it, and without realizing I plated it in the shape of a butterfly, hence the title. It covered my need for color, beauty, and taste. I got the idea for the beet butter from a French restaurant I went to years ago. They didn’t have much vegan food, so our server had the chef prepare something special for me. I don’t know how she/he made it, but it was a similar dish of vegetables in this beet puree sauce that was slightly sweet. I decided to go with beet butter to add extra richness and flavor.
Beets are worth talking about, and worth adding in to your diet. They help to lower blood pressure, support detoxification, are great for purifying the blood and liver, boost stamina, and are anti-inflammatory/anti-cancerous. Eating them raw, through grating or juicing, is a potent way to get their nutrients and enzymes intact, but they are also good steamed or roasted. I like to blend them with my fruit smoothies as they are sweet, and have one of the highest sugar content of all the vegetables (formerly used a a sugar source apart from sugar cane). Beets contain betaine, a nutrient that protects the cells from environmental stress and free radicals. They are a rich source of phytonutrients (cancer protectant), Vitamin C, potassium, manganese, fiber, and Folate, making them beneficial for nerve and muscle function, bone, liver, kidney, and pancreas health, and prevent birth defects. Make sure to consume the beet greens too.
Use my Vegan Butter recipe for best results.
Trackback from your site.