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Happy Saturday! Meet my remarkable friend Amanda. Amanda is really special to our family because she was between jobs when I first met her and became our nanny for a couple of years. My children adore their honorary aunt and she has supported me in multiple aspects. Amanda is a native Charlottean and is immensely talented as a woman of many trades ranging from marketing, event planning, communications, bridal styling, business development and more.

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Perhaps her greatest contribution is her passion for charity work and fundraising. Amanda is an advocate for so many great causes. One particularly dear to her heart is raising awareness of mental illness as her father took his own life. With bravery and perseverance, she openly shares the story. A few years ago, Amanda decided to commit to an annual mission trip in memory of her father. She travels for an organization called Samaritans Feet that provides shoes to children in need in the U.S. and around the world. I ask you to consider donating here and dedicate the below recipe to Amanda who loves beets!

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Beets are a favorite root vegetable of mine but usually genetically modified and heavily contaminated with pesticides. Trader Joe’s sells bags of organic beets at under $2!

Beets are a superfood and nutritional source of:

-Iron

-Vitamin B6 and folate

-Vitamin C

-Magnesium

-Potassium

-Calcium

-Fiber

-Plant based protein

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I like beets roasted best but with the warmer spring weather, I decided to turn them into a cooler recipe. Call it salsa or a Latin style side salad, this combination is refreshing and tasty. After baking the beets, I peeled off the skins and allowed them to cool to room temperature.

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Seeded fresh jalapeños, crispy mild shallots, and a squeeze of lime brighten up the rich beets.

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Everything gets love stained, as I like to call it, by the beets but it still makes a pleasing presentation.

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Serve up on its own, with chips of choice, or top your tacos with this spin on a pico de gallo.

Up-Beet Salsa

Charlotte Veggie

GF, GRF, DF, NF, Soy free

Makes 2 cups

 

Ingredients:

4 organic beets

1 jalepeno, seeded and diced

1 shallot, thinly sliced

1 lime’s juice

1/2 tsp sea salt

1/4 tsp ground black pepper

1/4 tsp ground cumin

*Optional: cilantro

 

Directions:

Preheat oven to 400 degrees.

Wash beets and wrap individually in foil. Place on a cookie sheet and bake for 45 minutes. Remove from oven, cool 10 minutes, unwrap foil, and cool another 15 minutes.

Dice up the beets and toss in a mixing bowl with remaining ingredients.

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