Page 113 - Tracy Anderson Magazine - Fall 2021

NOTHING
BEATS BEETS!
Packed with essential nutrients,
beets are a great source of fiber,
iron, and vitamin C. They’re known
to have numerous health benefits,
such as improving blood flow, lowering
blood pressure, and increasing exercise
performance. Cooked and peeled, beets
will last for about four days in the fridge.
Add them to soups and salads or eat
for an easy and healthy snack.

VEGAN BEET YOGURT WITH CRUDITÉ (serves 4 to 6)

INGREDIENTS 2 cups coconut-based yogurt

CHEF’S 2 medium-size red beets, tops ½ tsp freshly ground black
CHOICE! removed and scrubbed pepper
This healthy and 1 tsp olive oil 1 Tbsp sunflower seeds,
protein-packed snack 1 English cucumber, peeled roasted (for garnish)
is super delicious and and seeded 3 Tbsp fresh dill, chopped
addictive! (for garnish)
1 clove garlic, finely grated
Various vegetables cut into
½ small shallot, finely minced
two-bite portions (for serving)
1 tsp salt
1 lime, juiced and zested

SPICY CRISPY CHICKPEAS (serves 4 to 6) 1. Preheat oven to 350°F. Lay out a large piece of
aluminum foil, place beets in center and drizzle with
olive oil, a sprinkle of salt, and 3 Tbsp water. Fold foil to
INGREDIENTS seal beets, so they will steam inside, and bake for 40 to 45
2 (15.5-oz) cans chickpeas, Juice of 1 lemon minutes, depending on size of beets. Remove from oven
drained and rinsed 3 Tbsp olive oil and allow to cool inside foil for 15 minutes, then peel
3 Tbsp harissa 1 tsp salt beets under running water and allow to continue to cool.
2. In a blender, add cooled beets, English cucumber,
garlic, shallot, and salt. Pulse to combine. Add lime juice
1. Preheat oven to 425°F. Toss chickpeas with harissa, and zest, yogurt, and pepper, then purée until smooth.
lemon juice, olive oil, and salt. Place evenly on a Chill until cold.
parchment-lined sheet tray and roast for 20 to 30 3. To serve, top with sunflower seeds and dill. Accompany
minutes, until crispy and browned. dip with crudité of your choice.

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