We adore avocados around these parts. Mashed into guac, diced onto tacos or on top of scrambled eggs, smushed into taste and sprinkled with salt ... these are the more obvious ways avocados are consumed by the arm load each week.

Avocados are a power food. They are loaded with soluble and insoluble fiber which is great for healthy digestion, contain a component that has been shown to maintain cholesterol levels, and are full of healthy unsaturated fats which help keep brain cells communicating with one another. (Avocados make a great first (or second, or third!) finger food ... if you're at that stage with your little one).

Are you making your weekend grocery list? Looking for a super easy meal to wow your weekend guests, or just get from stove to table in no time. Look no further! 

The star of this recipe: beets.

Yes. Beets.

Before you groan and click "back", hear me out.  Beets are incredible. They may not be as accessible as the carrot, exotic as the artichoke, or beautifully curvy as the eggplant, but beets have fabulous flavor and pack a nutritional punch (they are an excellent source of folate, manganese, potassium and fiber).