Beets are so incredibly healthy, and one of my favorite root vegetables. Just 3 baby beets equals one serving of your 5 vegetables and fruits you should have a day. They are also so versatile in cooking, and I love them in this Beetroot Goat Cheese and Hazelnut Tart. This recipe is very simple to prepare, and it makes a show-stopping appetizer or side dish. It’s perfect for holiday season entertaining. Check out LoveBeets which are ready-to-eat, cooked beets. You can find them in your local grocery such as Whole Foods Market. They make life so much easier, and they taste so fresh.

Here are just a few of their powerful health benefits.

1. Beets are one of the richest sources of folic acid essential for normal tissue growth.

2. Research has showed that beets can help lower blood pressure and blood sugar.

3. Beets have been said to lessen chances of skin and lung cancer.

4. The high iron content in beets helps fight fatigue and anemia.

5. Beets contain high amounts of Boron which is related to production of human sex hormones, thus increasing sex drive. 

Since Mother’s Day is this weekend, I thought I would share a super easy recipe from my new cookbook, “400 Best Sandwiches: From Burgers & Classics to Wraps & Condiments”. These Tomato, Fresh Herbs and Feta Crostini would be considered an open-face sandwich and a simple spring appetizer that is pretty, fresh and versatile with a brunch, lunch or dinner menu. I am making this recipe today along with 4 other recipes on Nashville’s Newschannel 5 “Talk of the Town”. My television segment will air at 11 a.m. central as well as on Comcast channel 50 at 12 p.m., 4 p.m. on Friday and 9 a.m. on Monday. I hope everyone has a great weekend and Mother’s day celebration.

I have to apologize that I am slightly behind on my Passover recipes to share with you. I was at the Mom 2 Summit conference last week in New Orleans attending and speaking, and I honestly got behind. Many friends have been asking me about traditional Passover foods and the Passover Seder, so I must share this simple recipe for Haroseth (also spelled and pronounced Charoseth). This mixture of wine, nuts and apples is a symbol of the mortar used by the Israelites to bond bricks while they were in slavery in Egypt. It is traditional to serve this with matzoh during the Seder meal with, and without, horseradish. It has an awesome flavor, and it is always is a hit!

In honor of the “Oscars” tonight, here’s a simple and quick appetizer recipe that is sure to please. With only 5 ingredients, This Fig and Walnut Chutney is awesome served with sliced apples, grapes, crackers and Gorgonzola cheese. In under 20 minutes, you will have a superstar appetizer that your guests (and/or family) will love. This recipe also works well with goat or feta cheese so feel free to substitute your favorite. Not only is this appetizer healthy, but it’s low in fat. It’s a great, quick appetizer recipe to serve for any holiday or entertaining occasion. Happy Oscars night everyone, and I hope your movies/actors win!

Since it’s Memorial Day next week, I thought I would feature a really simple appetizer that looks and tastes like summer. You can’t go wrong using fresh garlic, basil, parsley and tomatoes. These Fresh Herb and Tomato Crostini start off your dinner or party right and are versatile to accompany any menu.

I’ve had several requests for spinach dip recipes, and this Southwestern Spinach Dip is one with a twist just in time for Cinco De Mayo. Use Pepper Jack cheese, green chiles and fresh tomatoes to flavor this wonderful appetizer. Just beware! It’s very addictive so purchase plenty of chips. Happy Cinco De Mayo!

Whether it’s a huge football game like tonight’s National Championship game, the Super Bowl, weekend entertaining or just for the fun of it, I love to make a hot Spinach-Artichoke Dip. Probably because my kids love to eat it! This is a lightened version that works great with light cheese, low-fat sour cream and reduced-fat mayonnaise. Processing it in the food processor contributes to its awesome texture. So, if you’re watching your weight right now and trying to keep your New Year’s resolutions, you can still enjoy this hot dip.

Low-Fat Spinach Artichoke Dip

Prep: 10 minutes

Cook: 35 minutes

Yield: 12 servings

Ingredients

1 teaspoon olive oil

1 medium onion, finely chopped (about 1 1/2 cups)

2 cloves garlic

1 (14-ounce) can quartered artichoke hearts, drained

1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out

1/2 cup reduced-fat sour cream

2 tablespoons reduced-fat mayonnaise

1/2 cup (about 4 ounces) reduced-fat cream cheese

1/2 cup shredded 2% milk cheddar cheese

1/4 cup shredded Swiss cheese

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

Pita wedges or crudites, for serving

Directions

1. Preheat oven to 350F.

2. Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.

3. In the bowl of a food processor combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.