Balsamic Roasted Beets
Dairy-Free; Gluten-Free; Vegan
Beets are a cardiometabolic superfood, helping to increase our body’s natural production of nitric oxide… And they’re delicious to boot! These are great with hummus, mixed into a salad, topped with pine nuts or feta cheese, or simply enjoyed all by themselves as a side dish.
Pro-Tips
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Beets may make your urine turn pink for a day or two after consumption. Don't worry, this is completely normal and not something to worry about.
Ingredients
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1 bunch trimmed beets (about 4 beets)
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1 tablespoon olive oil
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2 pinches Himalayan pink salt
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2 pinches black pepper
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Herbs de Provence, or your choice of herbs
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1 Tbsp balsamic vinegar
Instructions
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Preheat oven to 400° F.
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Gently scrub beets, and pat dry.
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Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.
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Toss beets with olive oil, salt, pepper and a dash of herbs de Provence (to your taste).
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Place beets on a baking sheet lined with foil or parchment paper, and roast until tender (about 35-45 minutes).
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Let cool. Place beets in a medium bowl, toss with balsamic vinegar and serve.