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Balsamic Roasted Beets

Although we’re still in winter, our bodies are beginning to prepare for spring. As nature goes through a spring thaw, so do our bodies, which means we want lighter foods, to shed excess weight, and to cleanse the liver and blood. Beets are in season now, and in addition to being very nourishing, they are an anti-inflammatory, detoxicant, blood cleanser, liver cleanser, liver tonic, high in iron (so a great blood builder), and a good source of fiber. However, they also contain oxalic acid, so if you're prone to kidney stones, don't eat too many.

Beets are naturally sweet and are so good when roasted. Try this simple recipe with olive oil, balsamic vinegar, and a few spices.


  • 3 large or 4 small beets

  • 1 tbl. olive oil

  • 1 tbl. balsamic vinegar

  • 1/4 tsp. sea salt or other good quality salt

  • Pinch of freshly ground black pepper

  • Optional – a sprinkle of herbs, such as basil, thyme, cilantro or dill


  • Preheat oven to 400 degrees.

  • Line a large, rimmed baking sheet with parchment paper or foil.

  • Trim off the top and root ends of the beets.

  • Scrub beets thoroughly with a vegetable brush.

  • Pat dry and cut the beets into 1-1 ½” chunks; keep pieces around the same size so that they roast evenly.

  • Place beets in the center of the baking sheet, and top with oil, salt, and pepper.

  • Toss and evenly coat the beets; then spread them into an even layer in the pan.

  • Roast for 30 minutes, turning once halfway through.

  • Remove from the oven and drizzle balsamic vinegar over the beets.

  • Toss beets again to coat and spread beets back in a single layer.

  • Return pan to oven and roast for another 5-10 minutes, or until fork tender.

Serve warm and enjoy!


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