Beets. Odds are you love ’em or hate ’em. They’re the Brussels sprouts of root vegetables. And like Brussels sprouts, they’re insanely good for you! In fact, they’re one of the most nutritious foods you’re likely to find at your local grocery store. Beets really are an essential part of a healthy diet (unless, of course, you’re sensitive to them due to conditions like SIBO)–they’ve got lots of benefits you just don’t get from other roots. My favorite is that they’re good for your libido. Yep, beets. They’re also highly recommended for exercise recovery and, of course, fighting cancer. I’m not saying they’ll cure all your woes, but they certainly won’t hurt! So if you happen to dislike them, it’s worth your while to find a way to include them in your diet. Simply roasting them is one of my favorites. Roasted Beets are easy to prep, can be seasoned to taste, and pair well with just about anything. If you’ve selected good beets and don’t undercook them, they’ll have a rich-but-not-bitter flavor. Beets with their greens still attached will be fresher than bulk beets without their greens, and you also want to pick the darkest red ones you can find (golden beets don’t have the same health benefits).
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- Preheat the oven to 375 degrees F.
- Drizzle one tablespoon of oil over each beet and rub with your hands to coat.
- Place each beet inside a square of aluminum foil, wrapping the beet up completely.
- Roast for 45-60 minutes or until fork-tender, depending on the size of the beets.
- Peel, sprinkle with salt and pepper, then serve.