This recipe is a favourite in our family, with the sweet and salty flavours of the beets and feta complimenting each other well.
Beets are a good source of potassium, fibre, and folate. The red pigment is a nitrogen-containing form of anthocyanin, which is an antioxidant that falls under the category of flavonoids. In other words, beets are a good source of antioxidants and nutrients that may improve blood flow and blood pressure.
Quinoa is a gluten free seed (considered a whole grain) that is rich in fibre, protein, and iron. It originated in Peru and Bolivia and is a local, staple food in those regions. Quinoa is also now being grown in parts of Saskatchewan.
With summer winding down, it’s a great time to start incorporating garden beets.
Pre-heat oven to 375 F.
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