In my opinion nature’s bounty of beautiful, nutritious vegetables is completely underrated. And beets are a perfect example of this. They brighten up any meal with their gorgeous earthy reddish-purple color and are highly nutritious to boot.
We eat beets in my house about once a week (our fave veggies are kale and broccoli, not a day goes by without those brassicas at our table, in fact tonight we’re having both, along with this grilled lemon chicken dish). So, back to beets. This root vegetable is thought to have nutrients that contain both antioxidants and anti-inflammatory properties. The nutrients in beets are also thought to assist in detoxification. That’s not why we eat beets though, we just like ’em. They’re delicious and super easy to prepare!
- Wash beets, scrubbing well to remove any dirt
- Cut beets into 4 to 6 wedges
- Place beets in a 9 x 13 inch baking dish
- Drizzle vinegar, oil and salt on top of beets
- Cook at 375Â° for one hour (covered), then 15 minutes (uncovered), until almost fork tender
The variety of beets pictured above are not the norm in color when it comes to beets. Most beets found in the grocery or health food store, are a nice purplish red through and through. These just happen to be a variety I picked up (and cooked and photographed) last summer from the Boulder farmer’s market.
In case you prefer eating your beets in dessert form, here’s a link to my Purple Velvet Torte (made of beets and chocolate). And in case you haven’t had your fill of plain old chocolate, check out my Easy Black and White Cake.
Here are some more gluten free recipes using beets:
–Beet & Spinach Salad from Gluten Free for Good
–Sauteed Beets from Deliciously Organic
–Orange Glazed Beets CrockPot Recipe from A Year of Slow Cooking