Stay sharp and strong with beets. These nitrate-rich veggies may help lower blood pressure, enhance blood flow to the brain, and boost your workout. Sweet potatoes offer a lot of fiber and just the right touch of sweetness.
A mandoline or other veggie slicer will get the cutting done faster, but a simple chef's knife will also do the job.
- 1 (14 oz.) can white beans, such as cannellini, drained, liquid reserved
- 2 small sweet potatoes, peeled and sliced 1/8 inch thick
- 3 beets, peeled and sliced 1/8 inch thick
- 2 small red onions, sliced in rings 1/8 inch thick
- 1 tbsp. thyme leaves, coarsely chopped
- 1/2 c. Grated Parmesan cheese
- 2 tbsp. olive oil
- 1 tsp. coarse salt
- 3 garlic cloves, minced
- 3 large parsnips, peeled and sliced 1/8 inch thick
- Heat oven to 375 degrees Fahrenheit. Puree beans in a food processor with 4 to 6 Tbsp reserved liquid until smooth.
- Spread evenly on bottom of a round or oval 2-to-3-quart baking dish. Grab 2 to 3 slices each sweet potatoes, beets, parsnips, and onions. Starting at outer edge of dish, arrange slices standing up, tightly packed, until ring is complete. Continue, making concentric circles, until center of dish is filled.
- Combine thyme and Parmesan in a small bowl. Brush vegetables with oil, and season with salt and some pepper. Scatter over top. Cover tightly with foil and bake, 30 min. Uncover, and bake until top is lightly browned and vegetables are tender when pierced with the tip of a knife, 30 to 40 min more.
185 cal, 6 g fat (1 g saturated), 6 g protein, 28 g carb, 7 g sugar, 7 g fiber, 486 mg sodium, 5 mg cholesterol per serving
This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.