It's been a long road between beets and I. We didn't get off on the right foot, that's for sure. I was first introduced to beets as a kid and I just remember these canned, moist, red slices that tasted like bitter dirt. But now, I could not be more obsessed! I've grown so fond of beets, I can eat them whole like an apple.

I decided to give beets a second chance and I picked some up at the store. I googled how to cook them and I added a little salt and pepper. I was amazed by the flavor! Fresh is the way to go when eating this tasty treat, it makes a HUGE difference. Besides their divine taste, here are just a few reasons why I love this super food.

1. Beets are high in Potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, and folic acid.

2. Beets aid in lowering blood pressure.

3. Beets contain betaine which works as an anti-depressant. Hooray for happy foods!

4. They cleanse the liver by purifying your blood, and can prevent various forms of cancer.

5. Here’s my fav; Beets are a natural aphrodisiac. They contain high amounts of boron, which is directly related to the production of human sex hormones. Come and get me boys! Ha, just kidding... well kinda.

Get the recipe for my salad below.

I always get my beets organic because they are a root vegetable. They don't have a thick outer later protecting it from nasty pesticides like other veggies and fruits. Both red and golden colored are equally delicious but the golden are a bit sweeter.

Prep time: 3 min
Cook time: 40-50 min

3 large golden beets
1 avocado
1/4 cup parsley
1/2 cucumber
1/4 cup red onion
1/2 teaspoon red pepper flakes
1/4 cup white wine vinegar

Remove the chard from the beet root by cutting it an inch away from where they both meet. This will prevent the beet from bleeding. Place the beets in a large pot and boil for 30 min. When the time is up, check their tenderness with a fork. They won't be mushy but make sure they aren't so hard you can't get a fork in it. If they are still hard continue to boil for an extra 10 min.

Add chopped avocado, cucumber, parsley and red onion to a large salad bowl.

Remove the beets from the heat and place them in a bowl of ice to cool them down. Once they are manageable to touch, the beets should be soft enough so that you are able to rub the skin off with your hands. Once the skin has been removed, chop them into bite sized pieces and add them to your salad bowl with the other ingredients. Add red pepper flakes and white wine vinegar. Toss the salad gently, salt and pepper to taste and it's ready to serve.

Enjoy this one and have a good weekend!