“These tangy roasted beets go perfectly on top of an arugula salad…just add some slivered almonds, crumbled goat cheese and a balsamic vinaigrette!” Thank you Nutrition by Erin for sharing this wonderful recipe with us!
History of Beetroot:
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). Other than as a food, beets have use as a food colouring and as a medicinal plant. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of “garlic-breath”. (source)
Tangy Roasted Beets
Ingredients
- 3 large beets
- 1 tbsp Coconut oil
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/2 tsp dried thyme
- 1 tsp balsamic vinegar
- 2 tsp orange juice
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Prepare the beets by removing the tips and the stems from the beet root. Peel each beet with a vegetable peeler or paring knife. Chop each beet into 1-inch chunks.
- Add the beets to the baking sheet and toss in melted coconut oil, salt, pepper, and thyme. Place in the oven and roast for 40-minutes. Halfway through the cooking time, toss and flip the beets.
- Remove roasted beets from the oven and place in a medium mixing bowl. Add balsamic vinegar and orange juice and toss to coat.
- Serve beets as a side dish or place on top of a spinach or arugula salad with fresh goat cheese, slivered almonds, and dried cranberries.
