Beets, beets, I love beets!
Their earthy flavor is amazingly delicious and their color is just gorgeous! I have found that there are two camps of people when it comes to beets-- you either love them or you hate them. Seems to be no “in-between” in this regard. I happen to LOVE them and honestly am sad for people who don’t!
My love for beets started at a young age. My grandmother would often have beets from a can at family dinners. She first convinced me to try them by showing me how they turned my plate a beautiful reddish pink color (when you are young and love art, it doesn’t take much! ha!) What I didn’t know at that age, was how good they really were for me (or that fresh beets would taste even better than from a can!)
Beets have an amazing anti-inflammatory effect and support detoxification in the body. Beets have a great amount of fiber that helps you digestive tract do it’s job, which is super important to your overall health. Beets are also an excellent source of folate, a B Complex vitamin that aids in cardiovascular, nervous system, and brain health and support (source.)
Beet greens are also super healthy and delicious so don’t toss those in the compost! If you can use them when they are freshest, they are so good! I recently used a bunch of beet greens in lieu of basil to create a pesto. For a dairy-free pesto recipe you can substitute the greens in, head over here. A good tip for extra pesto: freeze it in ice cube trays and then transfer to an airtight container and keep in your freezer. This allows you to have easy access to pesto during the week for your soups, salads, grain dishes, or as a dip for your veggies!
But let’s get back to beets. While I love to roast or steam them and eat them as is, I have recently discovered a way to give them a smoky flavor, which is sooo good. I promise this recipe will not disappoint!!
You can eat these beauties as is right out of the bowl, they are that good. But if you’re looking for ways to incorporate them into a meal, you could add them to quesadillas (so good!), put them on breakfast toast (yum!!), or add them to a salad. I have a feeling these will become your new favorite way to eat beets!
4-5 small or 1-2 large beets (any kind-- I used a mix of red and candy cane beets)
4 TBSP coconut oil, melted
1 tsp liquid smoke
3 tsp apple cider vinegar
¼-½ tsp salt
Pinch of black pepper
Wash beets and cut of tops and bottoms. Place in steamer basket whole and steam for 15-20 minutes or until a knife can pierce into them. Remove from heat and allow to cool in steamer basket.
While beets are cooling, whisk together coconut oil, liquid smoke, apple cider vinegar, salt, and pepper in a bowl. Taste and adjust seasonings if necessary.
Once cooled, slice beets into rounds and layer the bottom of a large pan/baking dish. I was able to do two layers of beets and they turned out great! Add marinade over top of the beets and use pastry brush or spoon to ensure all beets are covered.
Allow beets to sit and marinate for at least an hour, mixing them around after about 30 minutes to ensure they are covered with marinade.
Enjoy as is in salads, on breakfast toast, or as is! Or, you can saute them in a pan to warm up the beets!
I can’t wait to hear what you think about these because I can’t stop eating them! How do you like to enjoy beets?