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
- 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
- Combine dressing ingredients in a small jar, shake, and set aside.
- In a medium bowl, add tuna, red onion, and kale. Stir to combine.
- 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.
- 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.
- En Guete! Enjoy!