Beets are so good for you, I simply love roasting them in a little olive oil & salt. They are great eaten by themselves or with a salad. This is one root vegetable that I just can’t get enough of.
There are so many good reasons to eat more beets…
You’ve heard the term, the more colorful the vegetable, the healthier it is for you, right? This root vegetable helps aid in:
- Lowering Blood Pressure
- Boosts your Stamina
- Fights Inflammation
- Anti-Cancer Properties
- Rich in Valuable Nutrients & Fiber
- Detoxification Support
These are 6 great reasons for me to eat more beets.
I simply wash the outside & slice them into half-moons, toss them in a bowl with a tablespoon of olive oil & a large dash of sea salt, then mix well.
I just love the deep red color…
I roast them for only 25 minutes because I like to keep the integrity of them. Some may like a softer bite & I recommend that they roast a bit longer to reach the desired consistency.
I once worked for an iconic restaurant of Atlanta called, Canoe. There is an amazing salad thats comprised of marinated red & golden beets which are diced & placed on top of a local whipped goat cheese, candied walnuts & basil oil. It’s many guests favorite as it’s not something that can easily be prepared at home. I remember vividly, every Saturday night towards the end of our shift, leftover beets were offered to the staff to enjoy. Something I very much looked forward to.
I can eat this whole bowl of beets, just as they are. Don’t be alarmed when you use the bathroom. They color everything inside.
I generally always have a bag of mixed spring greens on hand. This plateful contains baby beet greens, they are almost better for you than the beet root itself, the number one factor that I favor for the greens is that they strengthen your immune system by stimulating the production of antibodies and white blood cells. Something that I benefit from especially since I’ve been in remission of hashimoto’s, an autoimmune disease I once suffered from. Read more about my thyroid story.
These variety of greens are just tossed in a basic vinaigrette made of dijon, apple cider vinegar, garlic powder, salt & pepper whisked together while slowly streaming in olive oil. I placed the beets on top along with roasted carrots & crumbled goat cheese, also known as chèvre.
Please comment below some different ways you enjoy eating beets!
Thanks for reading. 🙂
- 3 Beets
- 2 tbsp. Olive oil
- 1 tsp. sea salt
- Turn oven on to 425.
- Wash beets under running water, dry with a paper towel.
- On a cutting board, slice off the ends & cut into half moon rounds.
- Toss in a large bowl with oilve oil & salt.
- Place on a sheet pan lined with parchment & roast in the oven for 25 min.