Roasted balsamic beets

by Earthwalker | Mar 29, 2011 | Columns, Elana's Gluten-Free Pantry, Featured | 0 comments

photo provided courtesy of elanaspantry.com

In my opinion, nature’s bounty of beautiful, nutritious vegetables is completely underrated. And beets are a perfect example of this. They brighten up any meal with their gorgeous earthy reddish-purple color and are highly nutritious to boot.

We eat beets in my house about once a week (our fave veggies are kale and broccoli, not a day goes by without those brassicas at our table, in fact tonight we’re having both, along with this grilled lemon chicken dish). So, back to beets. This root vegetable is thought to have nutrients that contain both antioxidants and anti-inflammatory properties. The nutrients in beets are also thought to assist in detoxification. That’s not why we eat beets though, we just like ’em. They’re delicious and super easy to prepare!

ingredients
3-4 medium beets
1 tablespoon balsamic vinegar
2 tablespoons olive oil
½ teaspoon celtic sea salt

directions

Wash beets, scrubbing well to remove any dirt
Cut beets into 4 to 6 wedges
Place beets in a 3-quart pyrex baking dish
Drizzle vinegar, oil and salt on top of beets
Cook at 375° for one hour (covered), then 15 minutes (uncovered), until almost fork tender
Serve

The variety of beets pictured above are not the norm in color when it comes to beets. Most beets found in the grocery or health food store, are a nice purplish red through and through. These just happen to be a variety I picked up (and cooked and photographed) last summer from the Boulder farmer’s market.

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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