I’ve been on a bit of a beet kick lately. I’ve mostly been using these antioxidant-packed beauties in juices and grated raw over salads, but one of my absolutely favorite ways of eating beets is roasted!
Roasted beets are incredibly sweet, mild, and smooth. They have an anti-inflammatory effect on the body, and are also a powerful detoxifier.
Future mamas should love beets, as they are an excellent source of folate, which helps prevent birth defects, such as spina bifida.
Roasting beets is actually super simple, and completely worth the wait (and the possibility of pink fingers), for the delicious results!
- 5-6 baby beets or 2 large beets
- 1 T coconut oil
- sea salt to taste
1. Preheat the oven to 400F. Remove the tops of the beets and peel them. (If you are using large beets, cut them into quarters.)
2. Rub the beets with a bit of coconut oil, and sprinkle them with sea salt.
3. Fold the beets into an aluminum foil pouch, to seal them for roasting, as pictured below.
4. Roast the beets in the oven for about an hour, or until easily pierced with a fork. Don’t let the beets roast for much over an hour, as the longer they roast, the more damage is done to their unstable antioxidants.
I’m consuming my roasted beets with some quinoa and kidney beans. Their mild flavor will blend well with many dishes.