I recently posed a query on social media: “How do you prepare beets?”
It was an innocent question. I didn’t grow up eating beets, so aside from the pickled varieties I’d tasted on salad bars, I’d never eaten this amazing root vegetable.
Well, after more than 300 responses later, I had more options for eating beets than I can probably pursue in my lifetime.
Of course, there was a generous sprinkling of “just don’t eat beets” answers, but now that I’ve done some experimenting for myself, I’ll ignore all of those.
Beets are such a wonderful, earthy fall vegetable.
You can just tell by their deep, rich colors that they’re full of flavor and packed with nutrients. In fact, beets are a veritable storehouse of B vitamins, iron, manganese, copper, magnesium and potassium. They also contain a wealth of health-boosting nutrients that aren’t common in other veggies.
They can help lower blood pressure, lower your risk of heart disease, improve your stamina, boost your brain power, detox your liver, clean your colon, and help you fight chronic disease.
Plus, they’re delicious!
The first time I tried them, I followed a suggestion a friend gave me and roasted large red beets that I rubbed with extra virgin olive oil and sprinkled with salt and pepper. They were lovely and delicious (Pro tip: peel them first, unless you want pink fingers for days on end.)
Next, I saw golden beets in Brookshire’s, and I figured they might not stain my fingers as badly (I was correct). I peeled those first, rubbed those with olive oil, sprinkled them liberally with white pepper to cut out a bit of the sweetness, and grilled them. They were amazing.
Then, I tried this recipe with golden beets, and I’m hooked.
Lemon-Herb Roasted Beets
1 1/2 lbs golden beets, peeled, trimmed and cut into 1-inch pieces or wedges
4 tsp extra virgin olive oil
2 Tbs fresh rosemary, chopped
1 tsp lemon zest, freshly grated
1/2 tsp salt
1/4 tsp freshly ground pepper
1 Tbs lemon juice
Preheat oven to 450° F.
Position rack in lower-third of oven.
In a large bowl, whisk olive oil, herbs, lemon zest, salt and pepper. Add beets; toss to coat. Spread the beets on a rimmed baking sheet.
Roast, stirring once or twice, until the beets are tender and caramelized, about 25 minutes. Spritz the finished beets with fresh lemon juice and serve immediately.
Nutritional Information: Calories Per Serving: 322, Fat: 5 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 773 mg, Carbohydrates: 64 g, Fiber: 12 g, Sugar: 52 g; Protein: 11 g.
View this recipe to print or add items to My Shopping List.