Jill Reid | Kitchen Spirit
When I was young, my mother would buy beets at the local store when they were in season. She’d bring them home and put a few aside to preserve, then roast the rest. Frankly, I wasn’t a big fan back then, but I’ve come around . . .
Here’s why I’m always on the lookout for this superfood: Beets are packed with essential minerals, vitamins, and plant compounds including protein, iodine, phosphorus, iron, potassium, magnesium, calcium, copper, vitamin C, vitamin B1, vitamin B2, and vitamin B12. They’re also high in nitrates, which your body turns into nitric oxide—a compound that helps dilate and relax your blood vessels. Both the root and the leaves are edible—save those greens and use them in your favorite salads, veggie, and rice dishes!
Buy organic beets whenever possible. They’re typically sold in bunches, and depending on how you’ll be using them, you can choose the size that works best. For roasted beets, I prefer a medium-size as it’s perfect for slicing and adding to salads and veggies.
Rinse the beets and greens well to remove dirt and soil. Cut off the greens (leave about 1/2” on the beet) and strip the leaves from the stem. Discard the stems and store the greens in an air-tight glass container in the refrigerator to use in other dishes. You can also freeze the beet greens and break off chunks to add to soups, stews, rice dishes, and stir frys.
To roast the beets:
Preheat oven to 350 degrees. I like to trim the root, leaving an inch or two at the bottom. Put the beets in a large bowl and drizzle with avocado oil and a sprinkle of Himalayan salt and pepper. Coat well, then wrap them in foil and seal the edges tightly. Put the beets in a metal baking pan (choose a size that will hold them) and roast for 1 to 1-1/2 hours at 350 degrees. To test if they’re done, open the foil and poke with a fork. Roast until the beets are tender.
Store the roasted beets in your refrigerator, skin on, in a glass container with an air-tight lid. Before serving, trim the ends and remove the peel. Then slice, chop, or cut into strips. Try them in my Roasted Beet and Pear Salad – Click Here for the recipe. Add to veggies, quinoa, or eat them on their own. Place beet slices in a glass dish, add a little avocado or olive oil and pepper, then heat in the microwave for about a minute at 80 power. Delicious!
Here are a few items I picked up from Amazon that made this recipe easy! Just click on the photos below for more info and photos.