Sunday, October 31, 2010

Roasted Beets

Going along with my root vegetable obsession, I love beets. Whenever I'm at a salad bar I typically fill half of my plate with them. A pretty cool fact about beets is that they are always in season!

Some reasons why you should incorporate beets into your diet are that they are high in dietary fiber, iron, and vitamin C. Beets stimulate the liver so they help with the detoxification of your body. Also, the Romans considered beet juice to be an aphrodisiac...

A couple of weeks ago I decided it was time to cook some beets myself. I used a boiling method but I read that beets keep the most amounts of their nutrition when they're roasted so here's my second try!

Roasted Beets

Preheat oven to 375F
Cut off the tops of the beets and reserve the beet greens for a different recipe.
Scrub the dirt off the beets.
Line a baking dish with aluminum foil.
Put beets into lined baking dish and fold the foil so that the beets are enveloped.
Cook for about an hour, until beets are fork tender.
Take the dish out of the oven and allow to cool.
Apply pressure to the beets and the skins will slip off.

I simply drizzle the beets with olive oil and balsamic vinegar, and season with salt and pepper but here are some more intensive recipes if you are so inclined:

Beet Ravioli (not vegan)

NoteBeeturia is a harmless condition of passing red or pink color urine after eating beets and its top greens. The condition can be found in around 10-15% of the population who are genetically unable to break down betacyanin pigment.

1 comment:

  1. Nice information of beets. I forgot about roasting them. I've been juicing them only about a quarter of one a juice mixed with other veggies because they are pretty intense. Another easy and simple thing is to cook them pull of the skins slice and store in fridge in red wine vinegar. That way they are preserved and ready to add to salads. Beet Hummus! I want got to try that