Beets. You should all know that beets are SO good for you. They contain so many good vitamins and minerals (just to name a few . . . potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid). They are good for all of us, including pregnant women as the vitamin B, iron, and folic acid are good for both mommy and baby. Among many other health benefits, beets are also a natural cleanser of the blood.
With that all being said, I know beets may not be the MOST popular vegetable found at the dinner table. Perhaps its the taste or perhaps its just the problem of not really knowing how to to prepare them. I am one who actually loves beets, but have never prepared my own (I’ve always eaten bottled beets or beets that someone else prepared for me). Some beets made their appearance in a mixed produce box I ordered and I was determined to find the best way to prepare them.
The crazy thing is, after doing all my research, the very best way to prepare the beets is to roast them. Roasting them brings out the flavor much better than boiling or steaming them. And, even crazier, roasting them is SUPER easy and pretty mess-free. I REALLY cannot believe that I haven’t been roasting my own beets for years. I think I might just be planting beets in my garden this upcoming summer.
Adapted from Bobby Flay
4 medium beets, scrubbed, leaves trimmed (red or gold)
Preheat oven to 375 degrees. Spray sheets of aluminum foil lightly with cooking spray. Wrap beets in aluminum foil (like you would a baked potato). Place wrapped beets on a baking sheet and roast in oven until cooked through, approximately 45-60 minutes (I find that they take closer to 60 minutes).
Remove from the oven, let cool for 10 minutes. Peel and slice into 1/4-inch slices. (I peel the beets under warm, running water as this avoids staining on my hands and countertop. They peel very easily.)
Nutritional Information (Per Serving = 1 Beet)