Roasted Beets

Beets soup and biscuts 004

I love roasted beets and like to make them a feature sometimes for a dinner salad.  I bought 3 different varieties, red, golden and pink.   While similar in flavor the golden and pink varieties were slightly milder and perhaps less sweet.  They were all delicious and made for a terrific salad topped with goat cheese and toasted pecans.  Beets are high in nutrients, are a good source of folate and can help reduce inflammation.  Beets get the Arthritis Kitchen stamp of approval.

 

Three types of beets

 

I roasted these in a 400 degree oven for about an hour.  I oiled my hands, and gave each beet a thin layer of vegetable oil, wrapped each on in foil and into the oven.  After roasting, I let them cool slightly, put on a pair of disposable gloves and rubbed the skins off.  The skin comes off without any resistance at all.  Avoid the temptation to rinse them under water.  I find as with roasted peppers this takes away flavor.

 

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About Arthritis Kitchen

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Posted on October 31, 2009, in Foods Known to Help Arthritis, Recipes / Cooking, Uncategorized. Bookmark the permalink. Leave a comment.

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