Methodist Healthcare System | Keeping Well | Fall 2019

Information in KEEPING WELL comes from a wide range of medical experts. If you have any concerns or questions about specific content that may affect your health, please contact your healthcare provider. Models may be used in photos and illustrations. 2019 © Coffey Communications, Inc. All rights reserved. FALL 2019 KEEPING WELL is published as a community service for the friends and patrons of METHODIST HEALTHCARE, 8109 Fredericksburg Road, San Antonio, TX 78229, telephone 210-575-0355 , website . Allen Harrison President and CEO Palmira Arellano Vice President of Communications and Community Affairs Cheri Love-Moceri Director of Corporate Communications METHODIST HEALTHCARE SYSTEM 8109 Fredericksburg Road San Antonio, TX 78229 Presorted Standard U.S. Postage PAID San Antonio, TX Permit No. 1409 Articles in Keeping Well do not necessarily represent the opinions of doctors practicing at Methodist Healthcare facilities. Methodist Hospital campuses include: Methodist Children’s Hospital, Methodist Hospital, Methodist Specialty and Transplant Hospital , Methodist Texsan Hospital, Metropolitan Methodist Hospital, and Northeast Methodist Hospital. Additional Methodist Healthcare hospitals are: Methodist Ambulatory Surgery Hospital, Methodist Stone Oak Hospital and Methodist Hospital South. Sweet and Spicy Beet Salad From Claudia Zapata-Elliott, M.S., R.D. I was late to the beet game. My mom never served them when I was young, and once I started cooking, I tended to avoid their seemingly messy prep work. Clearly missing out, I’ve been trying to make up for it ever since. When prepared right, beets are deliciously sweet. Rich in fiber, folate, potassium, iron and vitamin C, beets are also associated with improving blood pressure and improved blood flow. There have been studies to show beet juice may increase exercise performance, and my husband, Sean, swears by beet juice. My favorite prep method for beets is to cube first, then roast. You can roast them whole in foil and then chop, but I’ve found peeling and chop- ping beets before roasting is not only easier on the hands, but brings out the best flavor. They’re great when roasted with just a bit of olive oil and salt and pep- per, but I wanted to up the ante a bit and kept going once they were out of the oven. Instead of the expected vinegar, I used pickled jalapeño juice, then tossed with some cilantro, toasted pepitas for a little crunch and just a sprinkle of cotija cheese. The result is a sweet and spicy salad that is not only differently delicious and heart-healthy, but also so beautiful. Ingredients 4–5 pounds beets, peeled and cubed 1 tablespoon olive oil Salt and pepper ¼ cup pickled jalapeño juice ¼ cup cilantro, finely chopped ¼ cup shredded cotija cheese 2 tablespoons pepitas Recipe Instructions Preheat oven to 375º. In a large-rimmed baking sheet, toss the cubed beets with the olive oil and salt and pepper and cook for 25–30 minutes until soft tender. Remove from the oven and toss with the jalapeño juice, cilantro, cotija cheese and pepitas. Serve immediately or at room temperature. This recipe originally appeared at . K E E P I N G W E L L M e t h o d i s t H e a l t h c a r e 8 F A L L 2 0 1 9