Split the Difference Beet Stew

Beets are full of fiber, folate, and potassium. They have fifty times more antioxidants than orange carrots, and nine times more than an average tomato. Most red-colored produce are red because of either anthocyanins (think blueberries) or lycopene (think tomatoes). The red hue in beets, however, is from the phytonutrient, betalain.1

Used to eating green split peas? Well, the yellow version has six times more antioxidants than the more common green peas.2 For fun and variety, also try the recipe with one cup of each.
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1 Robinson, J. (2013) Eating on the wild side: the missing link to optimum health. New York, NY.
2 Ibid.

Plants

  • 2 cups yellow split peas
  • 6 cups water/homemade vegetable broth
  • 3 medium beets, small cubes
  • 2-3 stalks celery, thinly sliced
  • 1 red onion, chopped
  • 6 cloves garlic, minced
  • black pepper

Technique

Mince garlic and set aside. Add all remaining ingredients to a large soup pot. Bring water to boil, then simmer, covered, over medium heat until peas are desired consistency and beets tender. Season to taste with black pepper.
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