I love beets. They’re delicious, healthy and a “grounding” root vegetable. I usually steam them, which is simple –other than the times that I run out of water for steaming and burn the pan. Usually I save them in the nick of time though.
Alternatively, roasting beets, is just as easy and delicious. Roasting adds a rich flavor to foods and also “warms” them, according to Asian medicine, making roasted veggies an idea dish for winter. Yesterday in the late afternoon, I roasted beets. My family and I enjoyed them as part of our dinner and they were gone in no time. Here’s how you can make your own:
How to Roast Beets
- 3-4 medium beets
- ¼ cup water
- Wash beets, scrubbing well to remove any dirt
- Cut beets into 4 to 6 wedges
- Place beets and water in a 9 x 13 inch baking dish (that has a lid)
- Cover and cook at 375°F for one hour, until almost fork tender
And finally, Colorado’s own magazine, 5280, recently featured Elana’s Pantry and The Gluten-Free Almond Flour Cookbook in their March issue. You can view the feature called “In My Kitchen” here. Happy day!