Skip to main content
The Globe and Mail
Support Quality Journalism.
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
Just$1.99
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to globeandmail.com
Just $1.99per week for the first 24weeks
Just $1.99per week for the first 24weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(select.open)}function setPanelState(o){dom.root.classList[o?"add":"remove"](select.open),dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); } //

Erkki Valto’s Beet and Roast Root Salad prepared for patients, family members, volunteers and staff at the University Health Networks, Ellicsr Kitchen in the Toronto General Hospital in Toronto on Oct. 10, 2013.

Deborah Baic/The Globe and Mail

Ingredients

2 cups homemade pickled beets

2 medium potatoes (quartered)

1 small fennel bulb (cut into 1-inch slices)

4 medium carrots (halved)

4 medium parsnips (halved)

large red onion (halved),

2 sprigs each of thyme and rosemary

1/2 lemon, juice and zest

2 tablespoons olive oil

Sea salt and freshly ground black pepper

Method

Preheat oven to 425 degrees F. In a large bowl, combine the lemon juice, lemon zest, olive oil, thyme and rosemary. Toss the potatoes, fennel, carrots, parsnips and onion in the lemon and spice mixture.

Spread the potatoes, fennel, carrots, parsnips and onion across a baking tray lined with aluminum foil or parchment paper and put the tray in the oven. Bake for about 25 minutes.

Once the potatoes are cooked through, remove the tray from the oven. Add the roasted vegetables and pickled beets to a bowl, toss well and season to taste. Garnish with some fresh herbs.

Nutrition Facts

Beets contain unique plant nutrients called betalains. Betalains are powerful antioxidants, reduce overall inflammation and may reduce risk of heart disease.

Cell studies have shown that betalains prevent breast, prostate, lung, stomach and colon cancer cells from growing. These studies suggest that betalains work by preventing the enzymes in the body that cause stress and inflammation from working.

Note: Commercial canned or jarred beets are pasteurized (treated at extremely high heat) and this process destroys most of the betalains. Canned beets are also high in sodium. If you used canned beets, rinse the salt off to reduce sodium by up to 40 per cent.

Source: Adapted from ELLICSR Kitchen materials.

Report an error
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.

We aim to have all comments reviewed in a timely manner.

Comments that violate our community guidelines will not be posted.

UPDATED: Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies