That was terrible.
Anyway, today I found a golden beet at the produce market!

I didn’t even know they existed! Beets have a different pigment than other red- and purple-colored veg, it’s called betalain. Betalain has two forms, and can appear reddish-purple (betacyanins) and yellow-orange (betaxanthins). These pigment compounds are the same reasons why there are both purple and yellow chard varieties. Betacyanins also help prevent cancer. Beets help battle sugar cravings, are high in fiber and tons of nutrients (iron, copper, phosphate, vitamin C…the list goes on), and support a healthy digestive tract and circulatory system.
Speaking of digestion, if beets turn your pee pink or red, it might be time to think about taking a digestive enzyme supplement. Pink pee after consuming beets is a sign that the betacyanins aren’t being assimilated by your body, and chances are that all the goodies and nutrients that are in beets and the other food you eat aren’t being assimilated either. So invest some time into a good probiotic and digestive enzyme.
Back to golden beets: They look like precious delicacies reserved for royalty, and remind me of sooty little peaches or heirloom tomatoes. They’ve got a very delicate flavor: less sweet than their ruby counterparts but with that same earthiness at the end (finish? Can beets have a finish?). I especially love the way they look sliced next to red beets.

Apparently, white beets are also a thing that exists. How gorgeous they would look all sliced in a salad!
Remember how I vowed to eat more of them after my ayurvedic assessment? Well, I’ve been all about beets in the past few weeks. I’ve eaten them in smoothies, juiced them, roasted, broiled and boiled them.
Today I was craving some kale-chip saltiness, and as I grabbed for the bunch of kale in my fridge, those glorious little beets caught my eye. Beet chips, they whispered, gazing at me longingly. I bit.

They’re super easy. Preheat your oven to 360 degrees, and slice your beets thinly while you’re waiting for that baby to heat up. Then toss the sliced beets in a bit of coconut oil, salt, pepper and rosemary and lay them out on a baking sheet. Pop them in the oven for 30 minutes, or until the edges get crispy. Take them out and they’ll get crispier as they cool.

These beet chips are crunchy, salty and just oh-so-slightly sweet. Craving abolished.