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Dec 10, 2018







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 Salad with beets

Inspired by a salad at Laney & Lu Café
 
Mixed greens, use as base
¼ cup carrots, peeled and shredded 
¼ cup beets, peeled and shredded
¼ avocado, chopped
¼ yellow bell pepper, chopped
2 eggs, fried in coconut oil
Extra virgin olive oil
Balsamic vinegar
Salt and pepper to taste
 
Layer vegetables onto mixed greens and top with the eggs. Pour on about 1 tablespoon of both oil and vinegar and top with a dash of sea salt and a sprinkle of pepper.




Beets


10/05/16
By Allison Willson Dudas



 This is the best time of year to eat fresh and local here in New Hampshire. Take a trip to your farmers market and you’ll see the bounty available. Heck, even take a trip to Hannaford and come across plenty of fruits and vegetables from just around the corner. 

There’s a vegetable I typically avoid this time of year, even though it is one of the most gorgeous ones in a fall harvest: beets. I’ve never been much of a fan. I’ve had them boiled on salads or beaten to a pulp in something my husband’s family calls “Beautiful Beets” (don’t ask) and, between you and me, they just weren’t anything to write home about. Then I went to Laney & Lu Café in Exeter and ordered the Breakfast Salad and everything changed. 
Beets are seriously beautiful, seriously nutritious and (I can say this honestly now) seriously delicious. The entire beet is edible, from the root to the leaves, making it quite the garden find. The most popular part is the beetroot, which can come in a variety of colors, and it contains much of its nutrients. According to BBC’s food-focused website, BBCgoodfood.com, the red pigment in beets known as betacyanin can help detoxify the liver and therefore suppress different kinds of cancer. Beetroot also contains a healthy amount of fiber and glutamine, an amino acid helpful to the intestines. 
The next most popular part of the beet is its greens. Just like kale and chard, these dark, leafy greens are a key way to get enough iron in your diet. Throw them in a smoothie or sauté them in a little olive oil and garlic, it’s that easy. 
Basically, I’ve been avoiding beets for a long time and now I feel like an idiot. But the truth is I just hadn’t eaten them raw and I hadn’t even considered the greens. My next test? I’m going to roast the beetroot. I’ve heard they’re to die for. 
— Allison Willson Dudas  





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