Warm roasted beet salads have become quite a trend–and for good reason! First of all, beets are gorgeous and delicious. They present beautifully, even when not prepared, and they possess a deep, rich flavor that plays wonderfully with other flavors. In addition to that, beets are simply hella good for you.
One of the things beets are most valued for is their support in detoxification and their positive effects on the blood and liver. Beets are also high in fiber, immune-boosting Vitamin C, manganese, and potassium. Further, these little powerhouse taproots consist of the B Vitamin folate which helps reduce the risk of birth defects.
Wait–it doesn’t even stop there! Beets fight inflammation, lower blood pressure, possess anti-cancer properties, and boost stamina! (Is that why most healing potions in RPGs are red? It’s beet juice, isn’t it!)
Basically, you could say this vegetable doesn’t miss a… beet.
In my experience, roasted beets have typically been paired with other deep, rich flavors like toasted nuts, dark greens, soft cheeses, and pomes like apples and pears. But this North Carolina spring/summer weather (in February!) has got my heart singing and my flavor receptors pining for fresh, clean flavors.
So, I played with said flavors and the result was awesome. Orange, fresh thyme, balsamic vinegar, and honey were a huge game changer for the roasted beet as I knew it.
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