Friday, April 10, 2015


Yes, you can call me crazy, as there were a time where I truly disliked beets...
I lived in New Zealand over 10 years ago, and I remember that they would use beets in many of their sandwiches and burgers.  Even McDonald's over there used beets in their burgers! I thought they tasted horrible, and couldn't understand why people ate them.  I forced myself to try them a few times and somehow, one day, I really started to enjoy them. I was shocked. I do believe that taste buds can be trained to like something if you give it a few tries  And sure enough in this case it worked. Now, I can't get enough of them!

They are pretty easy to prepare, but get really messy. Make sure to wear an apron, or at least an old shirt when making a recipe that uses beets, as they can leave pretty big stains on your clothes. 
Roasting beets is quite easy, and they become so versatile. I have used them in salads, quinoa dishes, rice dishes, sandwiches, hummus, and many other recipes. But in reality, I am just as happy eating them on their own. Roasting them brings out their natural sweetness, and is delightfully delicious.

They are quite nutritious too, proving to be a great source of folate, beta carotene, iron, magnesium, dietary fiber, potassium, and vitamins A, B, and C.

They are also known to cleanse the body as they are a purifier for the blood, and are a great tonic for the liver. They have a reputation to be a good fighter against cancer, great for pregnancy, a natural aphrodisiac, and amazing energy booster. I don't think we need more reasons (although there are many more) to dig in, and eat them regularly! So put on your apron, and follow this easy recipe/technique so that you can enjoy them as soon as possible!



3-4 beets
1 tablespoon of olive oil
Salt and pepper to taste


Preheat the oven to 400 F.
Trim the leaves and stems from the beets, then wash them.

Dry the beets with paper towels.
Place a large piece of heavy aluminum foil on the counter, place beets in the center, drizzle with the olive oil and season with salt and pepper.
Wrap the beets into a sealed little packet, closing the aluminum foil over them.

Roast the beets in that packet for 45- 60 minutes depending on their size. They will be tender in the center when ready (you can test with a fork pierce through in the middle to feel the tenderness).
When the beets are tender, remove them from the oven, and let them cool.
Remove the skin by rubbing the skin off with paper towels; you can use a paring knife for the roughest parts.

Cut them in quarters, cubes, large juliennes, or slice them (depending on what you plan on making)
Season with sea salt and pepper, then add to your dish.
Of course enjoying them on their own is also a great option!

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