BEETS or BEETROOTS
Beetroots, commonly known as beets are a vibrant and versatile type of vegetable. They are earthy in flavor and aroma. They are packed with almost every vitamin your body needs. Benefits are that they are low in calories, could help keep your blood pressure in check, can improve athletic performance, may help fight inflammation, may improve digestive health, may support brain health, may have some anti-cancer properties, may help balance energy intake, and they are easy to include in your diet. You can juice them, pickle them, include them in salads, added to soup, and roast them are just a few things you can do with them. My favorite way to eat them is to roast them.
Perfect Roasted Beets by Cookie and Kate
INGREDIENTS:
1 ½ pounds of beets (about 3 large or 5 small-to-medium)
1 tablespoon extra-virgin olive oil
¼ teaspoon fine salt, to taste
INSTRUCTIONS:
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with vegetable brush under running water (no need to peel them at any point).
- Using a sharp knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with it flat side against the cutting board and slice beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
