Beets are amazing. First off, they are beautiful in colour, but even more importantly, they are oh so delicious and good for you! I recommend eating lots of beets while on my detox as they help to up-regulate liver enzymes. They are also jam packed with folic acid so they are excellent for pregnant women or those planning to conceive. This recipe uses only the beet root, but you can use the greens in your next salad or pan fry them up with a little olive oil, sea salt and pepper, and serve as a side.
Beets are root vegetables that grow beneath the soil, so the quality and health of the soil is an integral part of the quality of the beets. Choosing organic beets ensures that they have been grown in healthy soil that is free of pesticides and fertilizers. I like Earthbound Farm Organic beets.
- 1 pound fresh red beets
- 1-2 tbsp olive oil
- 1-2 tbsp apple cider vinegar
- 1 tsp dried rosemary
- Sea salt and pepper to taste
Preheat oven to 375°F. Remove beets greens if they are still attached and scrub beets clean. Most recipes will instruct you to cook beets with skins on and then remove, but as long as you wash the beets very well, you can eat the skins too. Be sure to remove the tough end bits. Chop beets up into 2 inch cubes (or small bite size pieces- the smaller the chunks, the shorter the cooking time). Place beets in a large bowl. Drizzle with the olive oil and apple cider vinegar. Crush rosemary with your fingers and then add to beets. Add sea salt and pepper. Stir beets to combine. Place beets on a parchment lined baking sheet. Cook in the oven for 40-60 mins (depends on the size of your beet chunks and how well done you like them). They should be soft and sweet when finished! Enjoy alongside a nice piece of fish and some yummy brown rice and you’ve got yourself a detox friendly meal.