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Roasted Beets

Think that you don't like beets? Try this recipe and think again! If you have never roasted beets you are likely to be very pleasantly surprised at how great they taste. Beets are supremely healthy vegetables (see the linked article in the recipe). Healthy eating advisors often tell us to eat for color - and red beats are vibrantly colorful. You can find beets all over the place, from your local farmers market (when in season) to your grocery store. Suggestion: buy plenty of beets and juice the ones you don't cook. And don't be afraid to make a big batch - roasted beets will keep for several days if refrigerated.

Ingredients

6 - 10 medium to large beets (red beets are the healthiest)
Coconut oil
Pink Himalayan salt
Butter
Lemon juice (optional)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

1. To roast your beets, simple wash the beets (you can use a soft vegetable brush on the skin if needed) and trim the tops 1-2 inches above the root. Place in a glass baking dish, sprinkle with coconut oil, and a dash of salt, and roast at 350 for 20-60 minutes.

2. Once they are roasted, place in cold water to cool slightly and then gently peel the skins off. They should slip off easily. I love roasted beets with butter and lemon juice.

Notes:

1. Roasted beets keep for several days when refrigerated, so make a big batch and eat them for several days.

2. For a delicious variation, slice the beets and roast in butter.

Yields 6 to 10 servings depending on beets sizes and serving size

Original recipe and image source: http://www.deliciousobsessions.com/2011/07/roasted-beets/

See also:

The Many Healthy Benefits of Beets and Beetroot Juice

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