Slow Roasted Beets You’ll Actually Like

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.