Roasted Beets

Beets are very high in betanins, proven to reduce inflammation and growth of cancer cells. Sound healthy, huh? That's because they are. They're also quite expensive to buy at the grocery store during most times of the year. This time of year, Jacob's parents are harvesting beets and they start showing up in all the farmers markets for cheap.

While canned and pickled beets are good, I prefer roasted beets drizzled with some olive oil, a sprinkle of salt, and either fresh herbs or bleu cheese.

I start with fresh beets. Give them a nice wash, trim the stems, and wrap them each in a small piece of aluminum foil.

Toss them all in a baking pan, and roast in a hot oven.

Once they come out of the oven, I let them sit so the skins can soften. Once they sit for a while the skins will peel off easily using your hands. Hope you don't mind a pink tint to your finger for a day or so. If you do mind, wear gloves.

Once the beets are peeled, slice them as you please and add your desired seasonings! 

The seasoning of choice this time around was fresh basil. If we had bleu cheese, it would have gone on there as well.

Beets keep very well in the fridge and are just as good cold as they are warm. I often make a large batch and eat them over several days. 

Roasted Beets Recipe:

- 5 medium sized beets

- 2 tbsp olive oil

- 1 tsp salt

- 1/4 tsp cracked pepper

- fresh basil (optional)

- 2 tbsp crumbled bleu cheese (optional)

Directions:

- Wash beets, trim and discard or set the greens aside.

- Wrap each beet in a small piece of aluminum foil

- Place all beets in a baking dish

- Bake for 30-45 minutes at 400 degrees or until tender when you poke them with a fork.

- Take the beets out of the oven and let them cool for 20-30 minutes or until cool to the touch.

- Peel the skins off using your hands.

- Slice the beets, drizzle with olive oil, sprinkle with salt.

- Add fresh basil leaves and/or bleu cheese as desired.