I love Beets.
I know, I am totally strange ( cause who says that kinda stuff anyways??), but Beets might be my favorite summer thing (besides melon, berries, peaches…).
Everything about them is awesome. The taste, the beautiful color, and all the possibilities of what you can do with them.
According to The Encyclopedia of Healing Foods by Michael T. Murray (and Joseph Pizzorno and Lara Pizzorno):
” Beetroots have long been used for medicinal purposes, primarily for disorders of the liver, given their stimulating effects on the liver’s detoxification processes. Beets have also gained recognition for their reported anticancer properties. The pigment that gives beets their rich purple crimson color, betacyanin, is a powerful cancer-fighting agent.”
So when I was able to harvest beets from my own garden the other day, Roasted Beet salad was on my dinner table!
It is so easy to make (just takes a little time to roast the beets!) and really up to your imagination…
I first prepare the beets and put them on a cookie sheet. I roast them in a 400 degree oven for about 1 hour.
When they cool, remove the skin and cut them up. This is a little messy, but pink is a lovely color. Don’t wear a white shirt or shorts though…
I love them pretty plain. I just add about a tablespoon or so of Olive Oil, some Balsamic Vinegar, Salt, Pepper and then some crumbled goat cheese on top, I also squeezed a little bit of grapefruit juice in there to give it a bit of citrus. Simply Delicious.
If I would have had some basil, I would have added that as well, but I didn’t have any, bummer for me…
I am not the only one talking about beets this morning… NPR posted an article online too (read it here– great recipes!!)! Who knew I was so in the know??
What do you do with beets?? Please share, I always love new ideas!!