Roasted Beets
Roasted beets are a classic winter dish. Beets are a great source of iron and vitamin C. To cut the sweetness, I roast them with a little water, balsamic vinegar, and rosemary. This one pot dish is truly scrumptious and highly nutritious. The oils in rosemary are very beneficial for the digestive tract. Rosemary can soothe heartburn and ease intestinal gas and bloating.
Great warm or cold! A perfect winter dish.
Ingredients
6 large or 10 small beets
1 Sprig of Rosemary
3 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
Water
Instructions
Preheat the oven to 350˚F.
Wash and trim the beets.
Place beets in a large baking dish and fill the dish with an inch of water, two tablespoons of olive oil, 3 tablespoons of balsamic vinegar and a sprig of rosemary.
Cover and roast at 350˚ till fork tender.
Remove the beets from the oven and dish but reserve the liquids.
Peel the beets.
Once peeled, place the beets back in the liquid and roast uncovered for 20 to 30 minutes.
Notes
These roasted beets are great served on their own, however my favorite way of eating them is with arugula, crumbled goat cheese and fig vinegar.