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!
Roasted Balsamic Beets
Ingredients
- 3-4 medium beets
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- ½ teaspoon celtic sea salt
Instructions
- 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 375°F for one hour (covered), then 15 minutes (uncovered), until almost fork tender
- Serve
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.
In Ayurveda, beets are said to be healing to the Vata and Kapha doshas. They are tolerated by Pitta best when cooked.
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
sas says
I hadn’t eaten beets since I was a very young child (and probably force fed them by my mother), but now, at age 34 I am actually excited about eating them. So far, though, I have only used them in smoothies (Ricki from diet, dessert and dogs has a wonderful smoothie recipe with beets). I don’t know that I’m quite ready to step out beyond smoothies, but at least I’m getting ’em in my smoothies! In fact, my breakfast this morning is Ricki’s wonderful smoothie.
Nancy @ The Sensitive Pantry says
Was not a fan of beets growing up but since joining a CSA, where I get lots and lots of fresh beets during the growing season, I’ve become a big fan. I usually just roast them with a little olive oil. I like the addition of balsamic vinegar and will have to give that a try.
Shirley @ gfe says
I just found out that Son loves beets. Now his mama needs to get on board. I love balsamic vinegar, so this recipes seems like just the ticket, Elana–thanks!
xoxo,
Shirley
Katrina (gluten free gidget) says
Why are beets so delicious?! I need to cook them more often!
Melissa says
Like Jo, I am also wondering if you peel the beets first? I love beets but usually boil them since removing the peels is easier.
Peg West says
Do not peel the beets! When the beets are finished baking, take a paper towel and rub beet and all outer skin will be removed.
Pat @ gluten-free-around-the-world.com says
I love, love, love beets. A couple of studies I read about recently have put beets on my must eat more of list…
One study showed beet juice increases stamina and may allow you to exercise longer.
Another studied showed beet juice increases the blood flow to the brain for older adults. I suspect it wouldn’t hurt younger adults either.
I love roasted beets and can’t wait to try this recipe with balsamic…Thanks Elana!
Jo says
was not sure if you peeled your beets first? If not do you eat the skin then? thanks they look delicious and would love to try them too!
Brandon says
Beets definitely are one of the most underrated vegetables. I never had beets growing up, but have recently discovered its incredible nutrition value. Also, I find it awesome that you included Ayurveda knowledge. I’m just starting to study Ayurveda on my own, and it’s something that truly resonates with my “whole self” approach to health.
Anita says
We love beets too – including the baby! Tonight we had beets, and while I thought of using balsamic vinegar, I didn’t. I used a shot of Flax seed oil in with the olive though, to boost the omegas. I also roasted the beets with sweet potato coated with cardamom, coriander, and clove. Hm, can’t say enough good things about beets.
AndreAnna (Life as a Plate) says
I love beets too! I bet these would be amazing with a little bite of goat cheese!!!