Beautiful Beets!

I was picking out a bunch of yellow beets at Whole Foods the other day when a woman shopping next to me said, "How in the world do you cook those?" She said some veggies intimidate her simply because she's not great in the kitchen and so she has no idea how to cook certain vegetables. She let me know she sticks to steamed broccoli, asparagus and salads. She really dropped her jaw when I picked up a bunch of turnips... I encouraged her to enjoy beets and just because they look like a swamp monster on the produce shelf this shouldn't stop her from picking up a bunch of beets from time to time... I have three things to say about roasted beets. 1)EASY. 2)Delicious. 3)Healthy.

Roast those beets tonight!
After cutting the greens off and saving them for my stir fry for the next night's dinner, I scrubbed them well with vegetable wash then dried them off. I put them in an aluminum foil pocket, drizzled extra virgin olive oil on top and sprinkled with sea salt. In a 375 degree pre-heated oven, I roasted three medium sized beet bulbs for about 45 minutes. The way I check to see if they are done is to poke a fork into them. If the fork goes in pretty easily but still a bit firm and before they are too mushy, they're done! After they cooled a bit, I peeled them and sliced them into wedges. I made a mix of about 2 tablespoons of balsamic vinegar, a splash of olive oil and about a tablespoon of Bragg liquid aminos and a sprig of rosemary. I like simple. I put the beets in the fridge and let them bathe overnight in the dressing. We had them for lunch the next day. I have three more things to say about roasted beets. 1)Magnificent. 2)Crunchy. 3)Flavorful.

Beets are beautiful! They are colorful and full of the phytonutrient known as betalains which leads me to say three more things about beets: 1)Rich in antioxidants. 2)Good for anti-inflammatory support. 3)Detoxification support!

Happy roasting!