There are days where the body needs an extra energy boot and even though it seems too easy to simply add some bread to your lunch salad, there is a smarter way to get some more sugar in your blood stream:
Non-Starch Vegetables like rooters (e.g. carrots, taro or beets) can help you with it – not only do they add an extra crunch but will help you get additional energy on a low-glycemic index number. And that way your body will be able to handle the sugar more efficiently and not store it as fat eventually.
Here you go with my favourite way to eat beets – a winter vegetable usually, but luckily available all year around in its pre-cooked form.
[recipe title=”Healthy Beet Root Salad” servings=”2″ time=”60 minutes + setting time” difficulty=”easy”]
While beets have a medium glycemic index of 65, it’s glycemic load is very low at a 5 and will not spike your blood sugar levels.
- 400g raw beets, cubed
- 1 small onion, cubed
- salt and pepper
- 1 tablespoon of olive oil
- 2 tablespoon of white vinegar
- 1 teaspoon of stevia
- Simply cook your diced or cubed beets in boiling salted water for about 50 minutes to an hour.
- Mix all remaining ingredients in a small bowl to create a marinade and mix it thoroughly with your cooked beets.
- Let the salad set for 10-15 minutes in the fridge to marinate.