Beets can be more tasty than you thought.
Lunch Hour Lesson #21
I have always liked beets, pretty much any way they’re prepared, but I have come to realize that not everyone does! The most common complaint I hear from people about beets is that they taste like dirt.
When prepared in the way I will teach in this lesson, I haven’t had any negative feedback. What’s the secret? Low and slow roasting, to allow enough moisture to escape to bring out their inherent sweetness, but not too much as to make them hard or rubbery.
Another complaint is that they seem difficult to prepare, and maybe not worth the effort. I’ve found that making them in a big batch at once and adding them as a condiment to meals solves this problem.
It is worth finding a way to enjoy beets, because they are so nutritious, especially in their ability to assist the liver with detoxification. They contain an amino acid called betaine, which is considered a “methyl-donor”. Methyl-donors aid in liver function, detoxification, and cellular functioning within the body.
If you have brain fog, or poor balance, or just feel sluggish with low energy, incorporating beets into your diet on a regular basis can be helpful.
Also, extensive research has shown that betaine lowers homocysteine levels, which is important because having high homocysteine levels is one of the major contributors to heart disease and stroke.
The fact that beets are one of the highest sources of betaine is not the reason that I eat them regularly though – it’s just because they taste so good! And then I feel happy I’m also giving my body a helping hand to do what it needs to do.
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Recipe
- 3 medium beets
- extra virgin olive oil
- sea salt
- raw apple cider vinegar
- Preheat oven to 350 degrees.
- Peel beets and chop into wedges (see picture above).
- Put in a bowl and add 2 tablespoons olive oil to coat, 1 teaspoon sea salt, 2 teaspoons apple cider vinegar.
- Stir and spread on a large baking tray. Bake at 350 for 1.5 hours, taking out and stirring every 30 min.
- The long cooking time is required to optimize their flavor. Taste as you go.
- Just like I mentioned in LHL #15 on Soaked and Dehydrated Nuts, everyone’s oven is different, so the directions here are a starting point that you can modify to your needs.
- If, in an hour and a half, the beets come out crispy or dry, reduce the cooking temperature to 325 degrees rather than 350.
- Store in the refrigerator and use on salads or just as a delicious snack.
- When eating a lot of beets, they may make your urine or stool a pinkish color, but this is normal! Not to worry.
Weekend Tip
Make a batch of slow-roasted beets! Remember, they’re more tasty (and fun to make) than you thought.
Lunch Hour Lessons with Allison
Watch this week’s Facebook LIVE – Lunch Hour Lesson #21: Slow Roasted Beets You’ll Actually Like. Each week I bring you a topic related to nutrition and health that I think is interesting, and give you a lesson to take with you into your daily life. Watch Live on Facebook, Wednesdays, 12:30pm PST!
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