Let the beet drop – right down your gullet. Just like the drops in our favorite dubstep songs of the early 2000’s, beets are a much looked forward to addition to how we fuel our training – providing a reverberating surge of nutrition through our bodies. They are nutritional powerhouses – rich in vitamins, minerals, fiber, and nitrates (nitrates have shown to be effective in improving performance in endurance athletes!) In addition, beets have a great shelf life and can be added versatilely to everything from your morning oatmeal, to a lunch salad, to chocolate cake if ya just need a damn treat! As always, everything in moderation – no need to go crazy and eat ALL THE BEET THINGS – just add ’em in every now and then. Here’s a beet recipe to get you started!

TUNA SALAD WITH BEETS AND KALE

• 1 can tuna, drained
• 1 small beet, cooked and chopped
• 1/4 red onion, minced
• 1/4 c. (about two leaves) kale, chopped
• Dressing
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp olive oil
  • 1 tsp mustard (stoneground or dijon)
  • 1 tsp maple syrup
  • 1 sprig fresh thyme, leaves removed from stem (dried works too, if using dried thyme use about 1/8 tsp.)
  • Salt to taste

1. Combine dressing ingredients in a small jar, shake, and set aside.
2. In a medium bowl, add tuna, red onion, and kale. Stir to combine.
3. Shake dressing once more and add to the bowl with the tuna. Add beets and thyme leaves (if using) as well and toss everything to combine.
4. Serve on top of greens or as a sandwich on your favorite bread. This works well as a tuna melt as well – we like it with a sharp cheese (Swiss, goat, manchego – whatever you’ve got) on whole wheat.
5. En Guete! Enjoy!