Many of us see this bright red or golden root vegetable at farmers’ markets or on the shelves of the produce section, and we pass it by. Sure, beets are a heart healthy vegetable with near-magical powers to lower blood pressure, cool inflammation and provide endurance (are you listening, runners?). They’re a great source of vitamin C and magnesium, and even the leafy green tops are loaded with nutrients like iron and calcium.
But many of us simply don’t know what the heck to do with them!
I’ve got your answer. Roasted beets are a real treat—soft and roasty and sweet, and they’re really easy to make:
Preheat your oven to 425 degrees. Scrub your beets well, leaving the peel on but getting off any dirt. Cut the greens off your beets, leaving an inch or less of the stems. Loosely wrap your beets in foil, and place them in a pan or dish. Bake for about an hour (maybe 45 minutes for small beets, maybe closer to 80 minutes for really large ones). This step can be done the night before you plan to eat them: Just put the cooked beets in the fridge and they’re ready to peel the next day. Once beets are cool, cut off the ends of the beet and peel the skin—it should come off easily.
Pro tip: If you’re a little fussy like me and don’t want your fingers and nails stained hot pink, use a piece of plastic wrap to help you peel the beet.
What do you do with your roasted beets?
• They’re delicious sliced cold on salads
• Sprinkle them with sesame seeds, a dash of toasted sesame oil and sea salt
• Eat them as a snack with a dollop of hummus
• Try them in a recipe like Moroccan-Inspired Roasted Beets with Cumin Seeds and Mint
• Eat them standing over the kitchen sink sprinkled with a pinch of sea salt (oops—don’t know how this one got on the list)
Don’t fear the beet! These guys have a lot of benefits for runners and humans in general, so I hope you’ll give them a shot.
Got questions about beets? Trying to figure out how to fit them into your diet? Shoot me an email at firstname.lastname@example.org or come visit me on Facebook.