Sunday, May 8, 2011


Beets, apples, flaxseeds! Oh my! Beets are another of those sneaky vegetables that can go either way – sweet or savory. In this recipe, we visit the sweeter side of beets. The vibrant color makes this dish all that more appealing.  Beets are a great source of certain phytonutrients called betalains, which have been shown to provide antioxidant, anti-inflammatory, and detoxification support to the body. Not to mention the sneaky benefits of flaxseed meal – a lovely source of fiber, antioxidants and Omega-3 fatty acids. What more could you want in a dessert?! Oh, and this is “nummy” (as my son says). So, have seconds of dessert!

4 medium apples, peeled, cored and sliced
1 small, peeled and thinly sliced in half circles
8 Tbs. sugar (divided)
2 Tbs. lemon juice
½ cup rolled oats
½ cup flour
¼ cup flaxseed meal
1 tsp. cinnamon
6 Tbs. butter, cut into small cubes
Ice cream or whipped cream (for serving)

Preheat oven to 400 F. Place beets, apples and 3 Tbs. sugar into a saucepan. Cook over medium heat for about 10-15 minutes, or until softened. Remove from heat and add lemon juice. Place apple and beet mixture in deep pie dish. In bowl, stir together 4 Tbs. sugar, oats, flour, flaxseed meal and cinnamon.  Add butter to flour mixture and, using your fingers, blend until you have little crumbles. Spread crumble mixture over apple and beet mixture. Sprinkle remaining 1 Tbs. sugar over the top. Bake for 30 minutes, or until done. Let cool a little before serving. Serve with ice cream or whipped cream.

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