Unless you’ve eaten fresh roasted beets, these little beauties are probably not one of your favorite vegetables. Many of us have only been exposed to the boiled, canned variety, which lack flavor and possess a weird texture. When beets are prepared in the following way, they achieve an earthy sweetness and maintain a lovely firmness. When kept simply prepared, they’re a great accompaniment to just about any protein. I make this dish several times a week.
6 medium golden beets, trimmed of greens and scrubbed clean
1 T. extra virgin olive oil
1/2 t. sea salt
2 shallots, peeled and sliced very thin
1/4 c. extra virgin olive oil
1/4 t. sea salt
2 sprigs fresh thyme
- Preheat oven to 375 degrees.
- Toss beets with olive oil and salt.
- Using aluminum foil, create a pouch that holds the beets. Place beets in the pouch and seal. Place pouch on a baking sheet and bake for 1 hour, or until beets do not resist pressure when pierced with a knife. Allow beets to cool for 30 minutes.
- Meanwhile, Heat olive oil in a skillet. Add shallots and fry until crispy and golden brown. Drain on a paper towel.
- Slip skins off beets while rinsing under cold water. Cut into 1 inch chunks. Toss with shallots, season with salt and pepper to taste. Garnish with fresh thyme.
When purchasing beets, look for firm flesh and turgid greens. Full of potassium and fiber, the greens are wonderful sautéed or in soups. I also enjoy juicing beets and their greens with granny smith apples and ginger. I honestly feel more energetic when I drink fresh beet juice before a workout. This might be legit, as they are high in nitrates which convert to nitric oxide in our bodies, relaxing blood vessels. This mechanism is currently being researched for its blood pressure lowering and athletic performance enhancing benefits.
TOTAL FAT 7G
SAT FAT 1G
DIABETIC EXCHANGES: 1.5 VEG, 1 FAT