The basics of nutrition are timeless truths when it comes to food and your health. They will never go out of style and always remain true. One of my favorite basics of nutrition is eating a variety of colorful foods. Natural colors, such as blue and purple, white, green, orange and yellow, and red found in plant foods represent powerful nutrients which promote optimal health. I like to think it’s Mother Nature’s way of drawing us to nourishing foods by making them so visually appealing. Regardless of why plant foods come in such vibrant colors, the truth is that colors equal nutrients and nutrients equal health. Eating a diet filled with an array of naturally colored foods will always ensure you are getting an abundance of nutrients filled with healing and nourishing properties.

Today’s colorful pick? Beets. The gorgeous hue of beets is due to betalains, which function as both an antioxidant and anti-inflammatory. Beets are a very good source of heart-healthy folate and potassium, as well as manganese. Beets are also a good source of fiber, vitamin C, magnesium, iron and phosphorus.

More good news: they’re in season right now—and this recipe is super simple. 

Recipe Tip: Short on time? Use vacuum-packed cooked beetroot (usually found in the produce section) in place of fresh beets.

BALANCE IT OUT: This spread works great as a dip for cut up veggies, but also works great as a spread on a sandwich.