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Introduction: Collagen is a vital protein that helps keep our skin youthful, joints flexible, and hair and nails strong. As we age, collagen production decreases, leading to signs of aging like wrinkles and joint discomfort. One powerful way to support collagen production is by incorporating nutrient-rich foods into your diet. Beetroot, with its high vitamin C and antioxidant content, is an excellent food for collagen support. This article will introduce you to a variety of mouth-watering beetroot recipes that you can enjoy every night, helping you boost your collagen levels while savoring every bite!
Recipe 1: Roasted Beetroot Salad with Citrus Dressing
Ingredients:
3 medium-sized beets
2 cups mixed greens (spinach, arugula, or kale)
1 orange (peeled and segmented)
1 tablespoon olive oil
1 teaspoon honey
1 tablespoon balsamic vinegar
Salt and pepper to taste
1 tablespoon fresh parsley (chopped)
Instructions:
Preheat the oven to 400°F (200°C).
Peel and cut the beets into bite-sized cubes. Toss them in olive oil, salt, and pepper.
Roast the beets on a baking sheet for 30-35 minutes, until tender.
While the beets roast, prepare the citrus dressing by mixing honey, balsamic vinegar, and the juice of half the orange in a small bowl.
Once the beets are roasted, combine them with the mixed greens, orange segments, and parsley in a large bowl.
Drizzle with the citrus dressing and toss gently to combine. Serve warm or at room temperature.
Recipe 2: Beetroot and Carrot Soup
Ingredients:
2 medium-sized beets (peeled and chopped)
2 large carrots (peeled and chopped)
1 small onion (diced)
2 cloves garlic (minced)
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon lemon juice
1/4 cup fresh cilantro (for garnish)
Instructions:
Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
Add the chopped beets, carrots, and cumin to the pot. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and bring to a simmer. Cook for 25-30 minutes, or until the beets and carrots are tender.
Use an immersion blender to blend the soup until smooth. Alternatively, you can blend in batches using a regular blender.
Season with salt, pepper, and lemon juice. Stir well and serve hot, garnished with fresh cilantro.
Recipe 3: Beetroot and Avocado Smoothie
Ingredients:
1 small raw beetroot (peeled and chopped)
1 ripe avocado
1/2 cup coconut water
1/2 cup almond milk
1 tablespoon chia seeds
1/2 teaspoon honey or maple syrup (optional)
Ice cubes (optional)
Instructions:
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