Tuesday, February 14, 2012

Honey Roasted Beets

Interestingly enough, beets seem to be one of those ingredients people either love or hate. I have never understood it, maybe because I didn't really discover beets until I was past the point of hating any vegetable. No traumatic childhood experiences, nightmare encounters or gag reflexes involved. Still, I am shocked to meet a number of "good-food enthusiasts" that can't stand the root. 

As in most cases of vegetable hatred, I have to attribute it to poor preparation. I do enjoy a nice grated raw beet in my salad, but for all other purposes: Beets Must Be Roasted. It brings out their natural sweetness, and adds a layer of crispy darkness around the edges. Simply irresistible.
This recipe adds a dash of honey to highlight the sweet, along with balsamic vinegar to balance the acidity. Beet's vibrant color visibly displays their rich antioxidant content, in particular, carotenoids, crucial in their ability to inhibit inflammation, support detoxification and prevent abnormal cancer growth. 

Honey Roasted Beets
Serves 4-6

2 lbs beets, sliced into half moons
2 tbs. olive oil
1/4 tsp. salt

1 tbs. raw honey
1/2 tsp. balsamic vinegar
salt and pepper to taste


Preheat oven to 400 degrees.

Toss sliced beets, olive oil and salt together in a large bowl. Spread out on a parchment paper-lined baking sheet to a single layer. Roast in oven (with convection fan on if available) for 15-30 minutes, tossing after 10, until soft and slightly crisp on edges.

Remove from heat, toss with honey and balsamic and season to taste.

Relax. Eat Well.

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