Did you know that beets are a perfect detoxifying food? Beets contain a substance called betaine which helps protect the liver and stimulate the flow of bile. Bile is important for breaking down fats, absorbing fat-soluble vitamins and carrying toxins out of the body.
You can find both red and golden beets at most stores. Beets can be eaten raw, boiled, steamed or roasted. Roasting beets brings out their sweetness and is our favorite way of eating them.
Be careful when working with red beets! Their deep red color will stain clothes, certain surfaces and your hands.
Ingredients
- 1 1/2 pounds beets, 5 small-to-medium, or 3 large
- 1-2 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- Fresh ground pepper to taste
- Splash of balsamic vinegar
Instructions
- Preheat oven to 375 degrees.
- Red beets will stain golden beets. Handle and roast them separately to avoid this.
- Peel beets. Wear gloves to avoid staining your hands.
- Cut beets evenly-sized into 1-inch pieces.
- Coat beets with olive oil, salt, pepper and balsamic vinegar.
- Place beets in a single layer on a baking sheet or roasting pan.Â
- Roast for 35-40 minutes, until easily pierced with a fork.
Notes
- If your beets come with greens, don’t throw them away! The greens have many of the same benefits as the beetroot. Chop them up and sauté them in a little olive oil.
- Roasted beets are delicious served on a bed of greens (lettuces, arugula, collards, mustard greens, beet greens, etc.)
- The types and flavors of vinegar can be varied.
- Adding a sprinkling of creamy cheese adds a delicious touch – goat cheese, feta cheese, crème fraiche.
- A touch of maple syrup adds extra sweetness.
- Chopped nuts, such as pistachios, walnuts or pecans, add a nice crunch.
