Sara Novak
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I have always loved beets, I mean loved them. I remember when I was a kid I would beg my mom to buy canned pickled beets so that I could down them by the can full. Now how many kids do you know that crazy about beets? My voracious appetite for beets only increased with age. But today I prefer the local heirloom variety.
The health benefits are also pretty chart topping. The purple-crimson pigment comes from betacyanin, a known cancer-fighting agent. Beets are a great source of folic acid, fiber, and potassium as well as phosphorus and iron.
I like to simply roast the freshest local beets that I can find with a few high quality ingredients like big chunks of fleur de sel, sweet balsamic vinegar, and good olive oil.
Roasted Beet Salad
3 medium sized beet roots, skinned and cubed (use different varieties for tons of color)
2 tbsp organic olive oil
1 tbsp balsamic vinegar
1 tbsp good parmesan cheese
Good pinch of fleur de sel
Method
1. Roast the beets in a 400 degree oven for 25 minutes, until a fork easily punctures them.
2. Let cool for ten minutes.
3. Toss with remaining ingredients.
More Healthy Recipes:
Emeril's Recipes
How to Go Green: Eating
Emeril's Roasted Baby Beets
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