Wednesday, January 9, 2013
Recipes: Beets, kale, and turnips make healthy eating a year-round reality
Add some veg even in the winter months.
January is a favorite month for launching healthy eating habits, and eating more vegetables is a popular goal.
Yet the dead of winter isn’t quite peak season for vegetables. This winter, branch out from the standard broccoli, carrots, and cabbage to include more of the season’s best bets.
Locally grown beets, turnips, and kale are among our favorites. We asked three Dallas chefs for their top recipes featuring these winter veggies.
Angela Lemond, registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, weighed in with the nutritional benefits that these vegetables offer.
Besides delivering a bevy of nutrients, “they’re all high in fiber and help you feel full with less calories,” she says.
Nutritional value aside, the chefs’ recipes are so good that you’ll want to make them often.
Even if you’re short on kitchen time, we’ve got you covered with quick-fix salads and slaws made with raw beets, kale, and turnips. You’ll find plenty of inspiration for adding these vegetables to your winter mix.