Balsamic Roasted Beets
Eating green beans, zucchini and broccoli can get old. Mix up your veggies with something new. Beets are a fantastic source of vital micro-nutrients such as manganese, potassium, fiber, magnesium, phosphorus, vitamin C and iron. source. Nutrient-rich, they should have a place in your veggie rotation.
"Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support." source
"In recent lab studies on human tumor cells, betanin pigments from beets have been shown to lessen tumor cell growth through a number of mechanisms, including inhibition of pro-inflammatory enzymes (specifically, cyclooxygenase enzymes). The tumor cell types tested in these studies include tumor cells from colon, stomach, nerve, lung, breast, prostate and testicular tissue." source
So, how do you cook them? Roasting or steaming are the most common methods. Keeping cook times under an hour helps to maintain the nutritive properties, so this recipe roasts them in 45 minutes and yields tender, flavorful beets that you can eat hot, or cold and add to salads.
Paleo Balsamic Roasted Beets
4-6 medium beets
1/4 cup extra virgin olive oil
course ground black pepper
1/4 cup balsamic vinegar
1. Pre-heat oven to 425 degrees.
2. Rinse the beets. Using a knife, remove the leaves and trim the excess root from the ends. Leaving the outer peel on, cut into bite-size (approx. 1 inch) cubes.
3. Place in a small baking dish and drizzle with olive oil. Season with salt & pepper to taste. Lastly, evenly pour the balsamic vinegar over the beets.
4. Cover the baking dish with foil and bake for 35 minutes, then remove the foil and continue to cook uncovered for 10 more minutes. Let cool and enjoy!