Whether you’re looking to feed a crowd or serve a small dinner party, these roasted beets are the perfect side dish

We all know the old saying, eat as colorful as you can, meaning load up on veggies like leafy greens, vibrant fruits, and healthy carbs such as bright orange sweet potatoes. Fruits, vegetables, legumes, and even some grains contain phytonutrients, which are chemicals that are found in plant-based produce and provide the body with a ton of beneficial and disease preventing elements. Phytonutrients come in many shapes and sizes but are most commonly known as “carotenoids.” Carotenoids provide the yellow, orange, and red colors in fruits and vegetables, and act as antioxidants in your body.

So yes, there is truth to that old saying! Bright, rich, and dark colored fruits and vegetables are very beneficial to the body because of those antioxidants, vitamins, and minerals!

Beets are one of the most beneficial vegetables on our planet and have been used for both medicinal nutrition and holistic nutrition since the Middle Ages. These odd looking root plants contain two parts; the beetroot (which is what we normally eat) and beet leaves or “greens.” Both the root and greens, are packed with betalains (phytonutrients), antioxidants, essential vitamins, and minerals. If that doesn’t sound good enough – beets contain anti-inflammatory and detoxification properties that help to purify toxins in the blood.

{Learn more about beets here! What’s New and Beneficial About Beets

I think I could go on for hours about how beneficial many of our earth-grown nutrients are. It still baffles me to think that our planet could give us everything we need to live, yet many of us still choose chemically processed and toxic foods. I have never been one for trendy diets, and I definitely never will be, but I will say – the basic “paleo” mindset of eating what comes from the earth, isn’t such a bad thought.

Take this recipe for example. All you need is a few fresh bunches of beets, quality oil such as first pressed olive oil, sea salt, and ground black pepper. All natural, inexpensive, and wholesome ingredients. However, if you walk down the chip isle or even the frozen section, you will find a pre-made version of it, with tons of fillers, preservatives, and even added coloring. I know it’s “easier” or convenient to just open a bag or plop them in the microwave, but I think your body deserves the best in order to feel, work and look the best. So, don’t skimp because it’s easier.

That’s just another reason this recipe is going to “Wow!” your crowd! It’s completely made from scratch, yet tastes like something you would buy in the store. Your guests are going to blown away with both the taste and look of this gorgeous side dish. It’s completely unexpected, so healthy, and might even earn your some bonus points with those in-laws!

It takes no more than an one hour to wash, cut, soak, and bake the beets. This recipe can be made as simple or complex as you would like. I even thought about making a spicy version with a little cayenne and chipotle pepper!

I hope everyone has a safe, fun, and relaxing holiday weekend! I will be sharing all of my favorite recipes, moments, and eats on Instagram so be sure to give us a follow!

{In case you missed my other holiday treat, be sure to click here and check it out!}


 

Roasted Beets with Sea Salt & Black Pepper

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What You Will Need

  • 6 beets, olive or avocado oil, sea salt, and ground black pepper

Preheat the oven to 400ºF. Carefully slice beets into thin slices. *I used a very sharp knife, but a mandolin would work much better! If using a mandolin, the thinner you slice the beets, the crispier they will turn out.

Once cut, place in a large bowl and add a few tablespoons of oil. Mix around to ensure they are evenly coated. Next, sprinkle in sea salt and black pepper and begin to mix again.

Line two large baking sheets with parchment paper and evenly spread out the beet slices. Garnish with a bit more sea salt and place in the oven to bake for 20-30 minutes.

*Carefully watch to make sure the beets don’t begin to burn. They don’t really ‘crisp’ up until you take them our of the oven and let cool. After they have cooled, you can store in an airtight container for up to one week!

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6 thoughts on “Roasted Beets with Black Pepper & Sea Salt”

  1. Hi Hanna!

    I tried to roast beetroot just a couple of days ago! Halved them, with a dash of olive oil and a sprinkle of salt. Thought it a ‘recipe’ to improve on, so your post is timeous! Definitely going to try this out.

    Oh, and thank you for liking my very first blog post!

    x Yo

    1. Hi love! I’m so glad to hear you liked the roasted beets! Thank YOU so much for stopping by and I look forward to seeing more of your posts!

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