Yummy Beets!

Beets are a great source of antioxidants, anti-inflammatory, and detoxification support. They are also a phenomenal source of betalains.  The detox support provided by betalains includes especially important Phase 2 detox steps involving glutathione.

I decided to pick up some good looking beets from the farmers market the other day.  I haven’t eaten beets for so long but they looked beautiful and I couldn’t resist.  I took them home and started looking up recipes.

As I was looking on line, I decided to kind of wing it and play around a bit.  I’m so glad I did because the dish ended up tasting amazing.  We made ours on the grill but they would be just as good in the oven.  Hope you like it!

NOTE:  One thing to keep in mind, beets will stain your hands.  Wear gloves if you have them while your peeling them.  Also, peel beets just like you would a potato and then soak in vinegar water before you cut them up.

 Roasted Beets

Ingredients:  Close-up of beet

  • 4 Cups Beets
  • 2 Cups Carrots
  • 1 Green Pepper
  • ½  Yellow Onion
  • Drizzle Olive oil
  • Drizzle Honey
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme
  • To Taste – Salt and Pepper

Directions:

Preheat oven to 375 degrees (if you are baking them in the oven).  Clean, peel and cut beets, carrots and green pepper into bite size pieces.  Finely chop onion.  In a bowl combine first four ingredients, drizzle with olive oil and honey.  Add a few sprigs of fresh rosemary and thyme or two teaspoons of dry, then salt and pepper to taste.  Toss all ingredients.

If you are doing the beets on the grill, put the mixture on a double layer of aluminum foil big enough so that there are a couple of inches on all sides of the mixture.  Then cover with a single layer of foil.  Bring the bottom layers up over the top layer and fold inwards to where the juices stay in the pouch.  Cook until the beets and carrots can be penetrated easily with a fork or knife.

If you are doing the beets in the oven, you can either put the mixture in the foil, put it on a sheet pan and bake it in the oven or put the mixture in a baking dish with a cover on it until the beets and carrots can be penetrated easily with a fork or knife.

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