Beets are one of the root vegetables that I’ve always enjoyed eating but were too afraid to figure out how to make on my own. As I walked through the grocery store, the bright green leaves caught my eye and I figured, why not? I’ll just buy these beets now and figure out how to make them later.
Beets are definitely considered a nutrient rich food full of vitamins that you can see the moment you lay eyes on this luscious, vibrant red vegetable. My mom once told me that the darker the fruit or vegetable, the more nutrients were packed in it, so they are oozing goodness, right? Beets contain potassium, magnesium, fiber, phosphorus, iron, vitamins A, B & C, beta-carotene, beta-cyanine, and folic acid. Beets are also known to help cleanse the body, relax your mind, and give you energy.
As someone with Celiac, I can use all the nutrients I can get. This vegetable is sweet, delicious and naturally gluten free!
I decided to do a little experiment with the beets I purchased by roasting them as I would roast potatoes. I just want to say that this recipe turned out wonderful – and I didn’t even know what I was doing! I highly recommend that you roast beets – it brings out their sweetness and makes them soft and yummy.