I have been using beets in my juicing for the last few months. However, I had not tasted them by themselves. A patient of mine encouraged me to roast beets and put them in a salad. Roasting beets brings out the sweetness.
To roast beets cut off the green stems. Drizzle with olive oil and wrap in foil. You can keep the beet whole for roasting. Place in a preheated oven at 375 degrees for 35 to 60 minutes. The roasting time will depend upon how big your beets are. When they are soft, they are done. Let the beet cool a bit and the skin will peel right off. Slice it and serve! Roasted beets pair well with feta or goat cheese.
I LOVED the roasted beets. They were sweet which surprised me. The only other person brave enough to try the beets was my four year old Mr. B. He also liked them!
Beets are rich in nutrients and may help lower cholesterol, prevent cancer and cleanse the liver. Beets are packed with dietary fiber, vitamin C, magnesium, iron, copper and phosphorus.
If you haven’t tried a beet recently, try roasting them! I think you will be surprised how sweet they are. If you can’t bring yourself to eat them plain, try juicing them with other fruits and vegetables.
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I love beets in salads—and my mom cooks them with their green leaves too! Yummy! Serve with sea salt, olive oil and vinegar (red wine—or balsamic)!!